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
125g ground almonds
45g butter, melted
1 tablespoon cocoa powder
1 tablespoon stevia sweetener
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
3 tablespoons coconut oil, softened
3 tablespoons cocoa powder
1/4 teaspoon peppermint extract
6 drops stevia liquid
Method Prep:15min › Extra time:45min chilling › Ready in:1hr
Line an 20cm baking tin with baking paper.
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.
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.
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.