Chocolate Peppermint Cream Bars. Raw. Dairy-Free. Gluten-Free. Vegan.

Chocolate Peppermint Cream Bar

If you’re a long-time reader of my blog, you may remember my sad attempt to grow veggies a few years back. Everything I planted quickly got devoured by the gazillion veggie-loving critters that live in our garden. Some plants literally disappeared overnight :/

I’ve long since abandoned the veggie patch dream and my latest strategy is to leave the patch in a semi wild state and observe what will happily grow there with no intervention on my part. So far, amongst the multitude of wild flowers and “weeds”, I have three edible crops that are flourishing – Golden Raspberries, Lemon Balm and Chocolate Mint!

Chocolate Peppermint Plant

A couple of years ago I bought a tiny chocolate peppermint plant for £1. After happily growing in a pot for the first year, I wondered how it would fare in the ‘veggie patch’. I planted it out with little hope that it would actually survive. But low and behold, it began to grow and spread like wildfire. This Spring I was longing for it to burst into life as I knew a recipe that would be just perfect for it – Koko’s Raw Peppermint Chocolate Squares.

I’ve made Koko’s recipe (with little adaptations) three times so far, and it’s been a huge hit with everyone that’s tried it.

Raw Chocolate Peppermint Cream Bars

I adore the fresh mint flavour that comes through in the creamy centre, sandwiched between two layers of dark chocolatey goodness.

The bottom layer is a blend of nuts and dates which makes a nice firm base. Koko uses almonds in her recipe but I’ve also tried it with walnuts which work great too. They also add a handy dose of omega 3 to the (already amazing) nutrient profile of these bars.

The creamy middle layer is made from blended cashews and buckwheat. Koko also adds a secret ingredient to this layer… spinach leaves. They don’t affect the flavour at all but give it a wonderful green hue.

Chocolate Peppermint Cream Blender Shot

The dessert is topped off with a decadent dark chocolate layer. I love Koko’s raw chocolate topping but, to put my own twist on her recipe, I also love to top the bars with an indulgent chocolatey fudge layer.

Chocolate Peppermint Cream Bar

Chocolate Peppermint Cream Bar

I make this fudge using creamed coconut, which is dehydrated coconut meat and comes in a solid block. Here in the UK, it’s widely available in supermarkets (on the world food aisle), health food stores and Asian supermarkets (usually packaged in a cardboard container).

Chocolate Peppermint Cream Bar

Big thank you to Koko for her amazing recipe This one is definitely a keeper!

Products used in this recipe
Froothie Optimum 9400 Blender (check out my review here)
Magimix Food Processor
Tesco Almonds, Walnuts, Cashews, Soft Pitted Dates, Buckwheat
Sevenhills Organic Cacao Powder & Cacao Nibs
Steenburgs Organic Vanilla Extract
Cocofina Organic Virgin Coconut Oil
Clarks Organic Agave Syrup (suitable for raw foodists as heated to no more than 40C) / Original Maple Syrup (non raw option)
Creamed Coconut – I use all kinds of brands including Essential Organic (bought from my local health food store, also available from RealFoods), Bart (from Waitrose), Dunn’s River (from Tesco) and Biona Organic (from Ocado). In the USA, Let’s Do Organic Creamed Coconut seems a popular brand.

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14 Comments

Filed under Desserts, Treats & Sweets

14 Responses to Chocolate Peppermint Cream Bars. Raw. Dairy-Free. Gluten-Free. Vegan.

  1. Sirilipons

    It look amazing! Holds the shape beautifully

    • TY ♥ It got rave reviews from your hubbie (he’s had two so far). That’s what happens when you go away… he’s eating all the treats I normally give to you lol! Don’t worry though, there’s one in the freezer with your name on it 😉

  2. Mmmm now they do look darn tasty!

  3. thank you so much for sharing my recipe Sharon– I’m so glad you enjoyed it!! I love the changes you have made….you’re fudgy chocolate layer looks incredible!! I will have to keep my eyes out for this creamed coconut product…I want to try this version!! Xoxo
    Koko recently posted..Garlic Scapes Three Ways!My Profile

    • Such an amazing recipe Koko! I love both your original raw choc topping and this fudgey one. Both really complement the peppermint cream.
      Creamed coconut is great for adding creaminess and a touch of coconut flavour to Indian and Thai curries. Makes delicious vegan fudge too 🙂
      Sharon recently posted..Health, Happiness and MeditationMy Profile

  4. These look so delicious! I love chocolate mint too and it is obviously a perfect match for these 🙂
    Kari @ bite-sized thoughts recently posted..Giant couscous salad with chickpeas, sweet corn, paprika and tomatoesMy Profile

  5. Markio

    Nice. Very nice.

  6. This looks so good, my herbs (including mint) are the only thing that seems to be thriving in my garden this year!
    Lauren (@PoweredbyPB) recently posted..Race to the StonesMy Profile

  7. I too have given up on growing veggies. I do have some herbs though I don’t have chocolate mint growing yet. This looks delicious and creamy and yummy! I wouldn’t have thought the buckwheat would break down, how fascinating!
    Vicky recently posted..Suma Blogger’s Network – Chocolate Coated Almond Flapjacks GFMy Profile

  8. Helen

    Where is it possible to buy the book”Naked Chocolate”by:David Wolfe&Shazzie?Thanks for any help.

    • Hi Helen. It’s available from Amazon. Just add Naked Chocolate into the search box and it should come up. There are some great deals on second hand copies right now x

  9. I also love Koko’s recipes a lot & like your tweaks too! x
    Sophie recently posted..Kicking Energizing Green Smoothy!My Profile

  10. Maneesha jain

    Hi liked the recipe but how can i replace coconut oil.

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