No bake mint rough bars. Vegan + paleo-friendly. Freezer friendly.

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No bake mint rough bars. Vegan + paleo-friendly. Freezer friendly.
By @panaceas_pantry

1 cup (120g) raw, roasted or activated cashews
1/2 cup (45g) rolled oats
1 cup (80g) shredded coconut
10 drop a good grade peppermint essential oil OR 1 tsp peppermint extract
1/4 cup pure maple syrup
1/4 cup (62g) coconut oil

Optional extra- 1/2 cup (45g) cacao nibs

150g vegan or paleo dark chocolate
1 tsp coconut oil

Method

1. Add coconut oil to a saucepan and melt over a low flame. Be careful to keep the temperature low and as soon as the oil has melted turn off the heat and set aside to cool for 5 minutes.

2. Add cashews, oats and coconut to a food processor and blend for 30 seconds or until small crumbs form.

3. With the food processor running drizzle in peppermint oil, maple syrup and cooled coconut oil. Once well incorporated (around 10 seconds) turn off the processor. Add optional cacao nibs and pulse 2-4 times, just to mix the cacao nibs through (not to chop them up at all).

4. Line a 20cm square tin with baking paper. Pour in the cashew mint filling and use the back of a spoon to make an even, firm layer. Freeze for 2+ hours.

5. Add 2 cm water to a small saucepan and bring to a simmer. Break chocolate into small pieces and add to a heatproof bowl with the 1 tsp coconut oil. Place bowl to sit on top of the saucepan- the bowl should NOT be touching the water. With the heat on low gently melt the chocolate. Once completely smooth turn off heat and set aside.

6. Remove cashew filling from the freezer. Use a very sharp knife to cut into small rectangles (12-16). Line a small tray with baking paper then dip each bar into the chocolate and place on the lined tray. Once all bars have been dipped place the tray in the fridge to set.
Store mint bars in an airtight container in the fridge or freezer.

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