These easy no bake chocolate mint squares have a healthy twist! Made with a date and almond crust, a mint coconut filling with hidden spinach and a creamy dark chocolate ganache. They’re not too sweet and the wholesome ingredients make them satiating and satisfying.
Key Ingredients
- Almonds. Raw or toasted almonds can be used. Toasted almonds will give a stronger almond flavor. Walnuts or pecans can substituted, or a blend of them.
- Dates. Use large Medjool dates. The stickiness binds the crust layer together.
- Cacao powder. I prefer using cacao powder over cocoa powder. Cacao powder is less processed so it retains more nutrients. Cocoa powder can be substituted.
- Shredded coconut. This makes up the second layer. Use finely shredded unsweetened coconut.
- Spinach. This is what gives the coconut filling its gorgeous green color. Absolutely no taste of spinach can be detected!
- Coconut oil. When the coconut oil cools it binds the filling ingredients together.
- Maple syrup. Adds sweetness and helps to keep the filing together.
- Peppermint extract. Start by adding a small amount and increase to taste. Pure peppermint oil can also be used but in a lesser amount.
- Good quality dark chocolate. I prefer using good quality dark chocolate bars over chocolate chips. Chocolate chips usually have added ingredients.
- Coconut cream. This is what makes a smooth and soft ganache topping. Without the it, the chocolate will be hard and snappy when it sets. See recipe notes for an easy way separate coconut cream from coconut milk.
How To Make The Squares
These squares consist of three layers – a nut and date crust, a coconut mint filling and a rich chocolate ganache topping. Each layer is very easy quick and easy to make and there is no wait time between each layer. Once all of the layers are done it will chill in the fridge. You will need a food processor and a blender.
Crust:
- Process the nuts to a fine meal. Add the cacao powder and process to combine. Add the soaked dates and process until it forms sticky clumps.
- Press the crust layer into the lined pan and smooth out.
Filling:
- In a blender blend the coconut oil, maple syrup and spinach leaves until smooth. Add peppermint extract to taste.
- Pour into a large bowl with the shredded coconut and mix until combined. Pour the mixture on top of the crust and smooth with a spatula.
Ganache Topping:
- Melt the coconut cream and chopped chocolate. Pour on top and smooth with a spatula.
- Add the garnishes or leave as is. Set in the fridge for 2 hours until firm.
Why You Will Love These Squares
✓ No baking needed
✓ Festive
✓ Minty
✓ Satiating
✓ Not too sweet
✓ Nutritious ingredients
✓ Vegan and grain free
Looking For More Holiday Recipes?
- Gingerbread Stained Glass Cookies
- Matcha Christmas Tree Cookies
- Vegan Rum Balls
- Chocolate Donuts With Candied Orange And Ginger
Or More Chocolate Recipes?
- Easy Dark Chocolate Cookies
- Mini Chocolate Cherry Loaves With Cherry Blossom Frosting
- Double Chocolate Tahini Cookies
- Chocolate Orange Vegan Truffles
- The Best Vegan Chocolate Mousse
- Pumpkin Spice Chocolate Vegan Truffles
Easy and healthy recipes are exactly what I need during the holiday season and I’m so happy with how these turned out. They can be made in 30 minutes and can even be made the day before. The shredded coconut and coconut oil in these squares are high in good fats that will keep you satiated and curb off those unwanted sugar crashes. Not to mention these squares are not too sweet – perfect for dark chocolate mint lovers. I hope that you enjoy this recipe and let me know what you think in the comments!
No Bake Chocolate Mint Squares (Vegan, Grain Free)
Ingredients
Base
- 1 1/2 cup almonds
- 9 large Medjool dates
- 1/4 cup cacao powder
- pinch sea salt
Filling
- 3 cups unsweetened shredded coconut
- 3/4 cup coconut oil
- 1/2 cup maple syrup
- 1 cup packed spinach leaves, stems removed
- 1 teaspoon peppermint extract or to taste *see notes
Ganache Topping
- 1 1/2 cups chopped dark chocolate (about 240g)
- 1/4 cup coconut cream *see notes
- 1 teaspoon vegetable oil
Garnish
- handful pomegranate seeds
- handful fresh mint leaves
Instructions
The base
- Line an 8" square pan with parchment paper. Place the dates in a bowl of warm water and soak for 15 minutes. In the meantime place the almonds into a food processor and process until they are medium to fine crumbs. Add the cacao powder and sea salt. Pulse to incorporate.
- Drain and pit the dates. Add them to the food processor and process until it forms a sticky dough.
- Spread the mixture evenly into the pan. Firmly press and smooth it out. You can cover it with a sheet of parchment paper and use the bottom of a cup to smooth out the surface.
The filling
- In a large bowl add the shredded coconut. Set aside. Add the melted coconut oil, maple syrup and spinach to a blender. Blend until smooth. Add the peppermint extract and blend. Taste and add more if necessary.
- Pour the mixture into the bowl of shredded coconut and mix well. Firmly press the mixture on top of the base layer and smooth it out.
Ganache topping
- Add the coconut cream and chopped chocolate to a medium sized heat proof bowl. Fill a pot with 2 inches of water and bring to a simmer. Place the bowl on top of the pot (double boiler method). Make sure that the bottom of the bowl does not touch the water. Do not stir the mixture, let it heat up first. Once the chocolate starts to melt gently stir. Once it is melted add a teaspoon of vegetable oil and stir until smooth.
- Pour the ganache over the filling and smooth with a spatula. While it is still warm garnish with pomegranate seeds and fresh mint leaves. You can lightly score the ganache into where you be cutting it so you know where to place the garnishes. Place in the fridge to set, about 2 hours.
- To serve, remove from the pan and cut into 16 squares using a sharp knife. Wipe the knife after each cut for clean slices. Store in a sealed container in the fridge for up to 5 days. Enjoy!
Notes
Nutrition
DID YOU MAKE THIS RECIPE?
Your feedback is always appreciated! Please leave a comment and star rating below. If you have a question please ask me in the comment section and I will get back to you ASAP. Thank you so much for stopping by and happy eating always!
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