Who’s ready for St. Patrick’s Day?
It’s not generally a holiday I celebrate, but I have had this grasshopper bar recipe saved on my phone for months, just waiting for an excuse to be made. These bad boys are made from avocado, which is what gives them their green color. So I thought “why not?”
I have a love/not love thing going on with avocado. Nutritionally, they are great. Taste-wise, I struggle. Avocados have to be deeply hidden in a recipe for me to eat it. There is the odd time where I will dice one up and throw it in a salad, but it’s not my favorite.
So to get the nutritional benefits, I have to find ways to sneak avocados in.
Enter these coconuty, chocolately slices of healthy heaven!
Coconut and avocado combine to produce a rich, creamy texture. The chocolate layer is dark and smooth.
The bar eats really well, too. You start with a hit of fresh mint, then you get an indulgent taste of the avocado and coconut and you finish with the creaminess of the chocolate layer.
They are gluten-free, refined sugar-free and vegan. It’s the perfect mix of delicious and healthy!
The original recipe is from Raia’s Recipes.
Coconut & Avocado Grasshopper Bars
- 1 avocado
- 1/4 c. honey
- 6 T. coconut oil, melted
- 1 1/2 c. shredded unsweetened coconut
- 3/8 t. mint extract, or a drop or two of food-grade peppermint essential oil
- dash of salt
- 1/4 c. coconut oil
- 2 T. honey
- 1/4 c. cocoa powder
- 1/4 t. vanilla extract
- dash of salt