Grinch mint magic layer bars (raw, vegan, grain-free)

Grinch mint magic layer bars (raw, vegan, grain-free)

I am typing this post noting that my computer has more food on it than is in my fridge. Mmmmmm maybe it’s time for a little clean. But then I think of these bars and think the fact that I dropped the cacao powder all over the kitchen while making them was indeed, worth it. (Note to self: Dry hands before handling baking goods).GrinchBarstackAboveI absolutely love Coconut magic bars, 7 layer bars, call them what you will. But man they are a wallop of sugar and I just don’t do well with that. And I am still creating per the guidelines of D’s no sugar challenge. These are probably one of my favorite treats that I have ever made. I may have a bit of a chocolate peppermint obsession, but there are worst things I could be obsessed with.

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Disclaimer: You may turn into a bit of a Grinch with these bars, hoarding them all for yourself.

Grinch magic layer Christmas bars

  • Servings: 12 bars
  • Time: prep 30mins total 1hr 30mins
  • Print

Base layer
3/4 c. raw cashews or almonds
4 soft dates, pitted (about 80 grams)
1/4 c. raw cacao powder
1/4 c. shredded unsweetened coconut
1 tsp. water
1/4 tsp. salt

Middle “grinch” layer

1 avocado, pit & peel removed (about 120 grams)
1/2 c. unsalted pistachio meats
3 soft pitted dates
2 tbsp. non-dairy milk
3/4 tsp. pure peppermint extract
Optional: 1 tsp. matcha powder for more vibrant green or 2-3 mint leaves

Top layers: Crushed pistachios, shredded unsweetened coconut, raw cacao nibs or mini Enjoy Life chocolate chips or your favorite dark chocolate bar, chopped

Chocolate drizzle

3 tbsp. 85% dark vegan chocolate, chopped
OR for a completely raw version use:
2 tbsp. coconut oil
2 tbsp. raw cacao powder
1 tbsp. maple syrup
pinch of sea salt

Prep for middle layer: Place the pistachios & 3 pitted dates in a bowl & cover with hot water & let sit for 15 minutes while you prep your base layer.

Base layer: Line a square brownie pan with parchment paper. Be sure to leave some overhang so it’s easy to remove. In a food processor, mix together all of the base layer ingredients until it begins to clump together. Press mixture evenly into the bottom of the prepared pan, using parchment paper to help you get an even surface. Place in the freezer.

Middle layer: Drain the pistachio & dates and place in a food processor or high-speed blender. Add remaining middle layer ingredients and blend on high until smooth. If you are using a food processor, you may need to stop to scrape down the sides. Spread the mixture over the chocolate base. Add desired top layers and place back in the freezer.

Chocolate drizzle: Melt the dark chocolate over a double boiler, stirring frequently or heat in the microwave on 20 second increments. If you are going completely raw mix together coconut oil, cacao, maple syrup & salt until smooth. Use a spoon to drizzle over magic bars. Place back in freezer for 1 hour. Cut into squares and store in freezer. Remove from freezer 5 minutes before serving.

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7 Comments


  1. This is genius! I love the color, the layers and the cute name. 🙂

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