Raw No Bake Dark Chocolate Mint Recipes

EASY NO-BAKE CREAMY CHOCOLATE MINT BARS (SPONSORED)

Easy No-Bake Creamy Chocolate Mint Bars (Sponsored) image

Provided by Food Network

Time 2h35m

Number Of Ingredients 8

Ingredients

2 cups (12-oz. pkg.) NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
1 cup (2 sticks) butter, softened divided
1¾ cups (about 30 cookies) finely crushed chocolate wafer cookies
2 tablespoons milk
1¼ teaspoons peppermint extract, divided
½ teaspoon vanilla extract
2 to 4 drops green food coloring
2½ cups powdered sugar

Steps:

GREASE 9-inch-square baking pan.
MICROWAVE 1/3 cup morsels and 1/3 cup butter in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir crushed cookies into melted morsel mixture. Press onto bottom of prepared pan. Refrigerate for 10 minutes or until firm.
MEANWHILE, BEAT 1/3 cup butter, milk, 1/2 teaspoon peppermint extract and vanilla extract in medium mixer bowl until smooth. Gradually beat in powdered sugar until smooth and creamy. Add food coloring, 1drop at a time, until desired color is reached. Spread powdered sugar mixture evenly over cookie crumb layer.
MICROWAVE remaining 1 2/3 cups morsels, 1/3 cup butter and 3/4 teaspoon peppermint extract in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Let stand for 10 minutes. Spread chocolate layer evenly over powdered sugar mixture. Refrigerate for at least 2 hours. For easier cutting, allow bars to sit at room temperature for 10 minutes.

RAW NO-BAKE DARK CHOCOLATE MINT

Raw No-Bake Dark Chocolate Mint image

Almond date base layered with a peppermint cream. Dip the top of the squares (or the whole peppermint bite) in melted chocolate. Completely raw, vegan, sugar-free, gluten-free and absolutely delicious! A perfect dessert for any occasion and it is so good you wouldn't even know it was healthy! Store in an airtight container in the fridge. These freeze well, so feel free to make them ahead of time and store them in the freezer until ready to serve.

Provided by AngelasHeaven.com

Categories Desserts Cookies Fruit Cookie Recipes Date

Time 1h

Yield 35

Number Of Ingredients 7

Ingredients

2 cups almonds
3 cups pitted Medjool dates
6 tablespoons cocoa powder
2 ½ cups cashews
¾ cup agave nectar
1 cup baby spinach
2 ½ teaspoons peppermint extract

Steps:

Place almonds in a blender; grind into a flour. Transfer to a large bowl.
Place dates in the blender; blend until very smooth and creamy.
Mix blended dates with the almond flour in the bowl. Stir in cocoa powder. Spread mixture evenly into a shallow 9x11-inch dish, pressing firmly with the back of a spatula to make a flat crust.
Place cashews in the blender; process, scraping down the sides every 1 to 2 minutes, until very smooth and creamy, 8 to 10 minutes. Add agave nectar, baby spinach, and peppermint extract; blend until filling is smooth and uniform in color.
Spoon filling onto the crust and smooth the top with the back of a spoon.
Freeze until set, about 30 minutes. Cut into 35 squares.

Nutrition Facts : Calories 169.7 calories, Carbohydrate 22.3 g, Fat 8.8 g, Fiber 3.1 g, Protein 3.8 g, SaturatedFat 1.3 g, Sodium 63.9 mg, Sugar 15.7 g

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