Chocolate Mint Bars
As always, our website only includes recipes that will help those of you struggling with food intolerances! All are free of dairy, gluten and refined sugar or will at least provide options.
I whipped up this incredible treat when my mother in law was experiencing issues with her digestion and was on a limited diet.
The win…is that EVERYONE enjoyed them, including 1 out of my 2 boys, which I consider pretty good at this stage of life. 😉
4 cups unsweetened coconut
2 avocados (yup..don’t worry, you don’t taste them)
1/2 cup xylitol or monk fruit sweetener (honey if you can tolerate)
3/4 cup virgin coconut oil
1/4-1/2 cup coconut milk (the thick part off the top of the can)
1 tbsp vanilla (you can never have enough vanilla!)
Dash sea salt
5-6 drops doTerra peppermint essential oil
3/4 cup dark dairy free chocolate chips or (raw cocoa + coconut oil)
Use vitamix to blend coconut to consistency you like. I did mine pretty fine. Add avocados, xylitol, melted coconut oil and coconut milk. You may have to add more of the liquid part to blend. Add vanilla, sea salt and peppermint to taste.
Spread into 8×8 pan (lined with wax paper). Put in freezer while you make the top layer.
Melt the chocolate chips with 1 tbsp coconut oil. Pour the melted chocolate over the base layer and return to freezer. Once set, remove and cut into squares.
Eat frozen or allow them to cool a little. Whatever you like!
When it comes to dessert, incorporating dense nutrition is the key to keeping healthy eating goals in line! Generally, we crave dessert because we are craving fats and a little bit of sweet flavour. We need all flavours to feel satiated according to Ayurvedic tradition. (bitter, sour, sweet, spicy, salty) Once you remove refined sugar and refined fats from your diet, you are well on your way to addressing inflammation in the body and to balancing hormones.
Linda Ljucovic, Registered Holistic Nutrition, Oakville
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