Paleo Coconut & Avocado Grasshopper Bars
By Raia Torn
Makes approximately 8 servings
Ingredients
Mint Layer
1 Hass avocado
1/4 c. honey (for low carb use 2 scoops stevia or 1/4 cup xylitol. Use other sweetener if you are a strict vegan.)
6 T. coconut oil, melted
1 1/2 c. shredded unsweetened coconut
3/8 t. peppermint extract, or a drop or two of peppermint essential oil (click here to see my choice for essential oils)
dash of salt (I recommend Real Salt.)
1/4 c. honey (for low carb use 2 scoops stevia or 1/4 cup xylitol. Use other sweetener if you are a strict vegan.)
6 T. coconut oil, melted
1 1/2 c. shredded unsweetened coconut
3/8 t. peppermint extract, or a drop or two of peppermint essential oil (click here to see my choice for essential oils)
dash of salt (I recommend Real Salt.)
Chocolate Layer
1/4 c. coconut oil
2 T. honey (for low carb, use 1 scoop stevia or 2 T xylitol)
1/4 c. cocoa powder (or you can sub carob for a caffeine-free treat but it does add more carbs)
1/4 t. vanilla extract (I like to make my own)
dash of salt
2 T. honey (for low carb, use 1 scoop stevia or 2 T xylitol)
1/4 c. cocoa powder (or you can sub carob for a caffeine-free treat but it does add more carbs)
1/4 t. vanilla extract (I like to make my own)
dash of salt
Method
Mint Layer
1. Line a 9×9 inch baking dish with foil.
2. Place all ingredients in high powered blender (such as a Blendtec or Vitamix) or a food processor. Blend until smooth. (You can puree it if you want, but I like mine to have little flecks of coconut still.)
3. Smooth mixture into prepared dish and stick in the freezer.
Chocolate Layer
1. In small saucepan, melt coconut oil and honey over low heat.
2. Remove from heat and stir in remaining ingredients.
3. Pour over chilled bottom layer and return to the freezer for about 15 minutes, or until the chocolate layer is hardened.
4. Remove from foil and cut into bars.
5. Store covered in the freezer.
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