Gluten free chocolate mint traybake

    1 hour

    A bright green marriage of mint, matcha and avocado - these no-bake, gluten free traybake bars taste like my favourite thin mint chocolate sweets!

    1 person made this

    Serves: 12 

    • Base
    • 125g ground almonds
    • 45g butter, melted
    • 1 tablespoon cocoa powder
    • 1 tablespoon stevia sweetener
    • Filling
    • 250g coconut butter
    • 2 small ripe avocados
    • 3 tablespoons stevia sweetener
    • 1 tablespoon green tea powder (matcha)
    • 1 teaspoon peppermint extract
    • 1 teaspoon vanilla extract
    • Topping
    • 3 tablespoons coconut oil, softened
    • 3 tablespoons cocoa powder
    • 1/4 teaspoon peppermint extract
    • 6 drops stevia liquid

    Prep:15min  ›  Extra time:45min chilling  ›  Ready in:1hr 

    1. Line an 20cm baking tin with baking paper.
    2. Mix ground almonds, butter, cocoa powder and stevia powder together. Press mixture into the lined pan to form a base. Freeze for 15 minutes while making the filling.
    3. Combine coconut butter, avocados, stevia powder, matcha, peppermint extract and vanilla extract in a bowl. Blend using an electric mixer until combined. Pour and spread filling onto the base and freeze.
    4. Mix 3 tablespoons coconut oil, cocoa powder, peppermint extract and liquid stevia thoroughly. Spread topping over the chilled bars and refrigerate for 30 minutes or up to overnight.

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