These no-bake Cashew Cream Chocolate Mint Bars are so creamy and only have 7 ingredients! It’s a healthy, vegan and paleo dessert for the holidays!
- FOR THE DOUGH:
- ⅔ cups Roasted Cashews (93g)
- ½ cups Coarsely chopped Medjool dates, bulk packed (70g or about 5 dates)
- 1 tbsp Cocoa powder
- 1 teaspoon Water
- FOR THE MID LAYER:
- 2 cups Roasted cashews, soaked in water overnight (250g)
- 1-½ cup Fresh mint, coarsely chopped and lightly packed (3/4 oz)
- ½ cups Unsweetened vanilla almond milk
- ¼ cups Honey (Agave for the vegan version)
- ¼ teaspoons Pure peppermint extract
- Pinch of salt
- 2 tablespoons Good quality dark chocolate, chopped
- FOR GARNISH :
- 4 ounces, weight Dark chocolate
For the crust, place the cashews (for the crust) in a large food processor and pulse until broken down and crumbled. Add the dates and cocoa powder, then mix until the mixture begins to form a crumbly dough.
Transfer the bowl and add the water. Use your hands to work the dough until it sticks together. Press the crust firmly into the bottom of an 8×8-inch pan lined with parchment paper. You have to squeeze it really fine, so really use your muscles and work it into that. Place in the freezer while you make the cream.
For the middle layer, drain the soaked cashews and place the cashews, mint, almond milk, honey, peppermint extract and a pinch of salt in a large, high-powered blender. Blend until smooth and creamy, scraping down the sides if necessary.
Transfer the cream to a medium bowl and place in the refrigerator until chilled, about 30 minutes. This is so the chocolate doesn’t melt when you stir it in.
Once cooled, stir in the chopped chocolate then pour the cream over the cooled crust. Distribute evenly. Place in freezer to set completely, at least 6 hours to overnight.
Once frozen, prepare the filling. Place chocolate in microwaveable container and microwave on medium power using 30 second intervals, stirring between each interval, until smooth and creamy. Pour the melted chocolate into a rimmed deep plate.
Remove the bars from the pan and cut them into squares. Quickly dip the top of each bar into the melted chocolate and place on a baking sheet lined with parchment paper. Place in the freezer for a few minutes to set the chocolate. Devour!
Note: I buy my cashews pre-roasted. If you can’t find them, bake them in a 350ºF oven for 5º10 minutes until lightly browned. Do this for the crust and cream layers, and before soaking the cashews for the cream overnight.