Chocolate Mint Bars (Vegan & Gluten-Free)



  • ¾ cup of sunflower seeds
  • ¾ cup of almond flakes
  • ¾ cup of coconut
  • ¾ cup of soft dates
  • 2 tablespoons of cacao powder
  • pinch of good quality salt

Mint Filling:

  • 1 ½ cups of cashews
  • 3 tablespoons of rice syrup
  • 20 mint leaves
  • 1 1/2 teaspoons of green powder (wheatgrass/barley grass/spirulina)
  • 5 drops of mint essential only (food grade)
  • 2/3 cup of almond milk
  • 1 tablespoon of coconut oil melted
  • 5 tablespoons of cacao butter melted

Choc topping:

  • 1/2 cup coconut nectar
  • 3/4 cup cacao powder
  • 1/3 cup coconut oil


  1. For the base, place all the ingredients in a food processor and process until the mixture comes together- it should be a sticky dough but still have some texture.
  2. Press the base into the bottom of a spring form square tin lined with non stick paper. Place in the fridge to harden while you make the mint layer.
  3. To make the mint layer, place all ingredients in the blender and blend on high until extra smooth and creamy. It may take a minute or two.
  4. Pour the mint layer over the base and spread out evenly. Place back in the fridge and allow to set before you add the chocolate topping on top.
  5. For the chocolate topping, place all ingredients in a metal bowl and allow to melt over a pot of boiling water. Stir frequently to ensure everything melts evenly.
  6. When the mint layer has set, pour the chocolate layer over and return it to the fridge again to set completely- around 1-2 hours or overnight.
  7. Cut into squares and enjoy!