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This article is shared with permission from our friends at taliand.com.

It’s hard to please everyone nowadays. Some people won’t eat grains; others want to protect the animals. Still, other people prefer to cut down on their sugar or avoid foods cooked over certain temperatures to preserve nutrients. How do you satisfy this diverse group of foodies with one one-size-fits-all dessert? The search ends here.

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These mint chocolate squares are raw, vegan, Paleo, low sugar – the only thing they aren’t is hard to make. They take a few minutes to prepare and all you need are the ingredients and a decent food processor or blender.

They somewhat resemble their tooth-achingly sweet cousin, the Nanaimo Bar, with their pretty layers and chocolate finish, but with a health-promoting twist. While these still count as a dessert, they contain healthy fats (avocado, coconut oil, and walnuts), fibre and, well, chocolate. We all love chocolate. They’re also decadent with their bright green middles.

Avocado Chocolate Mint Squares

avocado-chocolate

Ingredients:

  • 1 cup large dates, pits removed
  • 1/4 cup cocoa powder
  • 1/2 cup walnuts
  • 3 small avocados
  • coconut oil
  • 1/4 maple syrup or honey
  • bakers dark chocolate, or dark chocolate baking wafers (available at Bulk Barn)
  • 2 teaspoon of peppermint extract

Instructions:

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Base Layer:

  1. Lay some parchment paper on a small baking pan.
  2. In a food processor blend the dates (add a little water to the mixture), cocoa powder and walnuts.
  3. Spread the blended ingredients over the parchment paper and place everything in the freezer so that it hardens.

Middle Layer:

  1. Blend the avocados, 2 tablespoons of coconut oil, the maple syrup and 1 capful of peppermint extract. (I like to squeeze a little lemon to keep the avocados looking nice and green).
  2. When the base layer is hard, pour the middle layer on top, then return to the freezer for minimum one hour.

Top Layer:

  1. In the microwave or small saucepan, melt a handful of chocolate, 1 tablespoon coconut oil and 1/2 capful of peppermint extract.
  2. Mix together until everything is liquid and uniform.
  3. Pour a thin coating of the chocolate layer on top of the frozen avocado layer then return everything to the freezer.
  4. When everything is set in place, carefully cut the recipe into small squares. They will be hard to cut if the top chocolate layer is too thick, as it cracks when hardened. It helps to heat the knife with hot water and slowly cut the squares. Store everything in the freezer and serve cold.

Here are some more MUST-TRY chocolate treats to try!

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