I made these Peppermint Chocolate Nut & Seed Bars in less than thirty minutes and it’s taking everything in me not to eat them all in under 20. 😉 The best part about bars like these is that you can take whatever nuts and seeds you have on hand, toss in some dates, a nut butter or two and you’re ready to roll. They really are foolproof. And that says a lot cause I can sometimes get carried away with ingredients. I love them because even if you put too much of one ingredient, you can always save it! Whoops, too many almonds..hello dates!.. Oy, too sticky..Hey, Flax! And so on. 🙂
When can we eat ’em?
These bars are so versatile they can be the star or dessert to any meal. Start your day with a bar and get your dose of healthy fats from the almonds, nuts, seed and hemp hearts. Not to mention they fibre content. They’ll keep you feeling satiated for hours! They’re also packed with oats, which is a slow-releasing glucose. This means they won’t spike you blood sugar levels and leave you feeling fatigue shortly thereafter. Make them a part of your morning bars and you’ll be ready to take on the day!
Going to or from sports? Sports bar. The energy packed into these little guys is enough to fuel your next game or help support your recovery. They’re the perfect choice to help restore glycogen stores after an intense workout and jumpstart your metabolism.
If you’re scrambling for time and you need a dessert, here’s your dish! The sweetness from the chocolate and the refreshing peppermint kick gives the After Eight feel without all the processed sugar. Don’t stress if you don’t have any peppermint essential oil on hand. These bars are just as good without. In fact, when I originally made this batch, I made half with the peppermint drizzle and half without! Both equally yummy.
Finally, if you’re like me and you just want to downright nibble on some deliciousness while you watch a movie on the weekend then, heck, these are just for you. Guilt-free. Packed with nutrients. Bursting with flavour. Vegan. Raw. Need I say more?
I can’t stress enough that you can use whatever ingredients you have on hand. Swap in or out, play with the measurements, these bars are meant to be fun to make! Only have hazelnuts? Perfect! Can only find walnuts? Yass! Cashew butter over almond butter? DO IT! The opportunities are endless.
How easy IS this recipe?
In short, I tossed all the ingredients into a food processor and blended until they took on a grainy texture. From there, I lined a 9″ X 9″ pan with cling wrap, pressed the bars down (using my hands) and placed another piece of cling wrap on top. Toss it in the freezer for 15-30 minutes. The is just to help harden them up. This facilitates the chocolate dipping part. 🙂
After the 30 minutes is up, combine in a small bowl the melted coconut oil and cacao butter (also melted). If you don’t have raw cacao butter thats okay! Substitute it for 1 – 1.5 tbsp of cacao powder or carob powder. Whichever you fancy! Slice the bars into a size you see fit, dip in chocolate/peppermint mixture and place onto a sheet of parchment paper. Freeze for 5 minutes. In another small bowl, combine melted coconut oil, maple syrup, spirulana, peppermint oil and mix. Drizzle that overtop the bars. The spirulana is what gives you that green drizzle from the pictures. If adds a little charm and is fun for the holidays – especially Christmas! Once finished, toss them back in the freezer for 15. Voila! You’re done!
Have a thought? Leave it in my comments box below! Thanks, guys!
- 1 cup medjool dates, soaked for 5 minutes
- 1 cup oats (gluten-free)
- 1/2 cup almond butter
- 1/3 cup raw almonds
- 1/4 cup sunflower seeds
- 1/4 cup chia seeds
- 3 tbsp hemp hearts
- 2 tbsp flax seeds
- 2 tbsp maca powder
- 2 tbsp coconut oil
- 1.5 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 tsp Himalayan sea salt
- 1/2 cup coconut oil, melted
- 1/4 cup organic raw cacao (substitute: 1.5 tbsp cacao/carob powder)
- 1/4 cup coconut oil, melted
- 2 tbsp pure maple syrup
- 1/2 tsp spirulina powder
- 6-8 drops peppermint essential oil
- In a food processor, combine all ingredients 'for the bars'. Pulse a few times to get things going, then let run for 15-30 seconds. Take a peak. Once things start to look grainy, you're there. (See above picture 🙂 )
- Line a 9" x 9" pan with cling wrap. Spoon bar ingredients into the pan and press down firmly using your fingers. Top the bars with another piece of cling and place in the freezer for 15-30 min. The more time you allow it to set, the better. Start making the chocolate dip in the mean time!
- In a bowl, combine melted coconut oil and cacao. Stir until smooth.
- When bars are firm, slice into whatever shapes you'd like! I chose to do bars. I cut 6 lines vertically and then 3 lines horizontally - giving me 18 bars total.
- Using tongs, dip each individual bar into the chocolate mixture and place on a plate lined with parchment paper. When all bars have been dipped, place them in the freezer for 5-10 minutes.
- In your blender, combine the coconut oil, maple syrup, peppermint oil and spirulina. Blend until smooth.
- Remove bars from freezer and drizzle peppermint mixture overtop. Freeze again for 5 minutes!
- These bars will keep fresh in the fridge for up to 10 days and 1 month in the freezer. As always, store them in an airtight container to maintain freshness!