Description
These No-Bake Mint Chocolate Brownie Bars combine a rich, fudgy walnut and date crust with a smooth, creamy mint layer and a decadent chocolate ganache topping. Perfect for a refreshing, vegan-friendly treat that requires no baking and is easy to prepare with wholesome ingredients like raw nuts, coconut butter, and dark chocolate.
Ingredients
Crust
- 1 ½ cups raw walnuts
- 1/4 cup cocoa powder (or cacao powder)
- 1 pinch sea salt
- 1 cup packed dates, pitted (Medjool preferred, soak if dry)
Mint Layer
- 1/4 cup raw cashew butter
- 3/4 cup coconut butter
- 1 tsp peppermint extract
- 1/4 tsp moringa powder (optional)
Chocolate Ganache
- 1 ¼ cups vegan dark chocolate or chocolate chips, finely chopped
- 7 Tbsp full-fat coconut milk
- 1 Tbsp coconut oil
Instructions
- Prepare Baking Dish: Line an 8x8 inch baking dish with parchment paper, ensuring the edges extend above the pan to lift the bars out later.
- Make the Crust: In a food processor, combine walnuts, cocoa powder, and sea salt. Blend into a fine meal. Add pitted dates and pulse about 5 times, scrape the bowl, then pulse again until dough is well combined and moist. It should stick when pressed; add more dates or water if dry.
- Form the Crust Layer: Transfer the dough to the lined baking dish and spread evenly about 1/4-inch thick. Cover with parchment paper and press firmly using a flat-bottomed object to create an even, solid layer. Freeze for 15 minutes.
- Prepare Mint Layer: In a small bowl, soften cashew butter and coconut butter by microwaving for 10-20 seconds or gently heating over a double boiler. Mix until smooth. Stir in peppermint extract and moringa powder until fully combined.
- Spread Mint Layer: Remove crust from freezer and pour the mint mixture over it. Spread evenly with a spatula to the sides and corners. Gently shake the pan for a smooth surface and refrigerate for 10 minutes.
- Make Ganache: Place chopped dark chocolate in a medium bowl. In a separate bowl, heat coconut milk and coconut oil until hot but not boiling (microwave or stovetop). Pour over chocolate without stirring, cover, and let sit 5 minutes to melt.
- Combine Ganache: After 5 minutes, whisk until smooth. If needed, gently reheat in short increments or use a double boiler until fully melted and creamy.
- Top with Ganache: Pour ganache over chilled mint layer and spread smoothly with a spoon. Return to freezer to set for 10 minutes until semi-firm.
- Remove Bars: Lift bars from pan using parchment paper. Loosen edges if any parts stick.
- Slice and Serve: Cut into at least 16 squares. These bars are rich and best enjoyed chilled or at room temperature.
- Storage: Keep refrigerated for up to 1 week or freeze for up to 1 month.
Notes
- Use Medjool dates for best sweetness and texture; soak dry dates to soften.
- Moringa powder is optional and can be substituted with matcha or spirulina for color and added nutrients.
- Ensure ganache is not overheated to avoid graininess.
- Press crust firmly for stable bars that hold shape when sliced.
- Storage in freezer helps maintain firmness for easier slicing.
- Suitable for vegan and dairy-free diets.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American