Mint Chocolate Squares


Gluten Free Vegan Mint Chocolate Squares Dessert Recipe 


This gluten free vegan dessert recipe for mint chocolate squares, is a delicious, guilt-free treat that is simple to make and no baking required! When I came up with this recipe, I was actually in the process of brainstorming a recipe for vegan nanaimo bars, when I decided I should probably utilize some of the fresh mint that was in the fridge. It didn't take too much thought after that to decide I should make these chocolate mint squares. The filling in this recipe is quite similar to my Mint Chocolate No Bake Cake, however the crust is different, and this dessert is topped with a vegan chocolate ganache. 

Vegan Mint Chocolate Squares


Storing Vegan Mint Chocolate Squares:

These mint chocolate squares will keep well in the fridge for a few days, however I recommend storing them in an airtight container in the freezer. The squares are rather thin and will defrost quickly when you need them, and they are also delicious and easier to hold in your hand to eat fork-free when they are still frozen. 


The Home Baked Vegan's Mint Chocolate Squares are:

Vegan
Plant Based
Gluten Free
Refined Sugar Free (use sugar free chocolate chips)
Made with fresh mint
No- Bake




How to Make Gluten Free Vegan Mint Chocolate Squares:


Crust:
2 Cups Shredded Coconut
1/2 Cup Oats
1/4 Cup Dates
1/4 Cup Coconut Oil

Mint Filling:
1/4 Cup Dates
1 Cup Raw Cashews
1 Cup Water
1/2 Cup Coconut Cream
1/3 Cup Coconut Oil
1/4 Cup Maple Syrup or Agave Syrup
1/2 Cup Fresh Mint Leaves

Chocolate Ganache:
1 Cup Coconut Milk
1 Cup Chocolate Chips (Vegan, Gluten-Free, Sugar Free) 


Method:

Prepare the crust:

Blend together the coconut and oats until they become coarse crumbs. 

Place the dates and coconut oil in a small container and microwave for 45 seconds. 

Blend together the dates and coconut oil until the pieces of dates are all smaller than the size of a raisin. 

Mix together the coconut and oats with the dates and coconut oil, and press into a 9 x 13” cake pan. 


Prepare the Mint Filling:

Place the dates, cashews, and water, in a small saucepan, and bring to a boil. Cook for approximately 5 minutes, until there is no more water left in the pot. 

Add the cashews and dates to a blender along with the coconut cream, coconut oil, maple syrup, and mint leaves. Blend until smooth. 

Use a rubber spatula to spread the mint filling into an even layer on top of the coconut crust. Set aside.


Prepare the Chocolate Ganache:

In a small saucepan, heat the chocolate chips and coconut milk over low heat, stirring constantly just until the chocolate is all melted. 

Pour the chocolate ganache over the mint filling, and use a rubber spatula to carefully spread it into a smooth even layer. 


Freeze the dessert for 2 hours, then remove from the pan and slice into squares. 

Store in an airtight container in the freezer.



gluten free vegan dessert, mint chocolate dessert, mint chocolate squares, mint nanaimo bars, vegan dessert recipe
vegan, gluten free, sugar free, dessert
Yield: 24 Squares
Author: Alexandra Tugade | The Home Baked Vegan
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Vegan Mint Chocolate Squares

Vegan Mint Chocolate Squares

Prep time: 20 MFreeze time: 2 hourTotal time: 2 H & 20 M
This delicious plant based dessert recipe for Mint Chocolate Squares is vegan, gluten free, and refined sugar free.

Ingredients:

Crust
  • 2 Cups Shredded Coconut
  • 1/2 Cup Oats
  • 1/4 Cup Dates
  • 1/4 Cup Coconut Oil
Mint Filling
  • 1/4 Cup Dates
  • 1 Cup Raw Cashews
  • 1 Cup Water
  • 1/2 Cup Coconut Cream
  • 1/3 Cup Coconut Oil
  • 1/4 Cup Maple Syrup or Agave Syrup
  • 1/2 Cup Fresh Mint Leaves
Chocolate Ganache
  • 1 Cup Coconut Milk
  • 1 Cup Chocolate Chips (Vegan, Gluten-Free, Sugar Free)

Instructions:

Prepare the Crust
  1. Blend together the coconut and oats until they become coarse crumbs.
  2. Place the dates and coconut oil in a small container and microwave for 45 seconds.
  3. Blend together the dates and coconut oil until the pieces of dates are all smaller than the size of a raisin.
  4. Mix together the coconut and oats with the dates and coconut oil, and press into a 9 x 13” cake pan.
Prepare the Mint Filling
  1. Place the dates, cashews, and water, in a small saucepan, and bring to a boil. Cook for approximately 5 minutes, until there is no more water left in the pot.
  2. Add the cashews and dates to a blender along with the coconut cream, coconut oil, maple syrup, and mint leaves. Blend until smooth.
  3. Use a rubber spatula to spread the mint filling into an even layer on top of the coconut crust. Set aside.
Prepare the Chocolate Ganache
  1. In a small saucepan, heat the chocolate chips and coconut milk over low heat, stirring constantly just until the chocolate is all melted.
  2. Pour the chocolate ganache over the mint filling, and use a rubber spatula to carefully spread it into a smooth even layer.
Freeze and store
  1. Freeze the dessert for 2 hours, then remove from the pan and slice into squares.
  2. Store in an airtight container in the freezer.

Calories

221.17

Fat (grams)

10.37

Sat. Fat (grams)

7.24

Carbs (grams)

33.17

Fiber (grams)

3.28

Net carbs

29.89

Sugar (grams)

25.79

Protein (grams)

2.42

Sodium (milligrams)

26.06

Cholesterol (grams)

0.00
Did you make this recipe?
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Created using The Recipes Generator

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