Minty Chocolate Dessert Bars

I am always on the lookout for a great brownie.   Brownies are the ONE thing that is next to impossible to make without eggs.  I have tried recipe after recipe of vegan brownies with little to no success.  So when I saw the words, “build a better brownie” in an Oprah magazine a couple of years ago, it grabbed my attention. (Recipe that follows was slightly adapted from that).

Blog-ChocAvoBrownie

Okay, so I’ve made the recipe twice about a year apart.  The recipe works. It tastes pretty good. I dare say it’s healthy.  It is chocolaty.  But I wouldn’t call it a brownie.  I’d call it a “fudge like square.”  Okay, it’s not quite fudge, but it’s not a brownie either.  Maybe “chocolate dessert bar” would be a good name for it.

 Blog-ChocAvoBrownie2

Anyway, if you are looking for healthy ways to eat chocolate this is it.  If you want to consume more avocados this is a great way to do it.  If you like quick, no bake goodies this recipe is for you. 

So, now that I’ve given it more thought, I think I will call this “Minty Chocolate Dessert Bar.” 

Now….off too look for a great brownie while I eat my healthy chocolate treat.

Also shared at Allergy Free Wednesday . Wellness Weekend . Make Your Own Monday . Slightly Indulgent Tuesday .

Minty Chocolate Dessert Bars

Ingredients:

  • 2 cups pecans or other allowable nut
  • 1 2/3 cups dates
  • 1/4 tsp. salt, divided
  • 2 tsp. vanilla
  • 4 avocados, divided
  • 1 cup cocoa powder, divided
  • 1/2 cup agave nectar
  • 1/4 tsp. + 1/8 tsp. mint extract (optional)

Directions:

  1. In a large food processor, combine nuts, dates, 1/8 tsp. salt, vanilla, and one avocado (peeled and pitted), and 1/2 cup cocoa powder.
  2. Pulse until well combined and there are no longer big pieces of dates or nuts.
  3. Pat into an 8×8 pan.  Use wet hands if necessary.  Place in freezer.
  4. Wipe out food processor with a paper towel.
  5. Peel and pit the remaining 3 avocados.  Place in food processor.
  6. Place the remaining 1/8 tsp. salt, 1/2 cup cocoa powder and agave nectar in the food processor.
  7. Pulse until well combined. 
  8. If using mint extract, add mint and pulse for another 30-60 seconds.
  9. Remove pan from freezer. 
  10. Spread the chocolate mint mixture over the base.
  11. Freeze for 3 hours.
  12. Cut bars into squares and place in freezer safe container.  Store in freezer.
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17 thoughts on “Minty Chocolate Dessert Bars

    1. I’m curious why you want to replace the avocados. If it is because you don’t like avocado I can assure you that one can not taste avocado at all, especially if you use mint. If you are allergic to avocado you could try mashed sweet potato. I’ve never tried it and have no idea if it would work, but I have seen chocolate recipes using sweet potato in the past.

  1. Just made this and can’t believe how delicious and decadent they are. I am a baked goods junkie, and have recently had to have a food overhaul, similar to a “paleo” diet. I’m super critical and want to compare this to a good old-fashioned homemade brownie mix, and I think I like this even better! Thank you so much for sharing this recipe!

    1. I’m so glad you enjoyed the bars. They are decadent, aren’t they? Bonus: they are healthy too! Thanks for coming by.

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