These Healthy Andes Thin Mint Bars taste exactly like a cross between Thin Mints and Andes Chocolates and it honestly is amazing. Made with simple and wholesome ingredients, this recipe is perfect for satisfying your cravings!
I know you know I love peanut butter and chocolate.
BUT I also love mint and chocolate and this dessert is THE perfect combination of the two!
It honestly tastes like a Thin Mint and an Andes Bar had a baby and I am here for it.
Ingredients in Healthy Andes Thin Mint Bars:
Oat Flour: This is going to be the base of the crust! I never buy oat flour, I just blend up some oats in my food processor or blender until it become a fine powder consistency.
Cacao Powder: This is going to add that chocolate flavor to the base. Feel free to sub with dutch processed cocoa powder
Coconut Oil: Coconut Oil will help bring some moisture to the base and help bind everything together!
Maple Syrup: We need just a little bit of sweetness in the base and in the mint filling!
Cashew Butter, Coconut Butter, & Coconut Cream: These are all going to add creaminess to the filling! If you don’t have coconut butter, try replacing half of it with cashew butter and half of it with coconut cream!
Fresh Mint: I love that we’re using fresh mint here!
How to Make Healthy Andes Thin Mint Bars:
Prepare Base: In a mixing bowl, mix together the oat flour, cacao powder, salt, coconut oil, and maple syrup until well combined.
Bake Base: Pour into the baking pan lined with parchment paper, and press into an even layer. Bake for 15-20 minutes.
Prepare Filling: Blend together all the filling ingredients until all the ingredients are combined and the mixture turns slightly green 🙂
Freeze: Pour of the cooled oat base and spread evenly. Cover and freeze for 3 hours.
Prepare Chocolate Topping: On medium heat, melt the chocolate chips in a small pot. pour over the frozen bars and spread evenly, then refrigerate for 30 minutes.
Enjoy: Slice and enjoy!
Storage:
Store in the fridge for 1 week or in the freezer for 1 month.
Healthy Andes Mint Bar
Ingredients
Base
- 1 1/2 cups oat flour spooned and leveled
- 1/4 cup cacao powder
- 1/2 tsp salt
- 3 tbsp melted coconut oil
- 3 tbsp maple syrup
Filling
- 1/4 cup cashew butter
- 1 cup fresh mint leaves
- 3/4 cup coconut butter
- 1/2 cup coconut cream
- 2 tbsp maple syrup
- 1/2 tsp peppermint extract
Topping
- 1 1/4 cup semi sweet chocolate chips
Instructions
Base
- Preheat the oven to 350 F and line an 8 x 8 pan with parchment paper.
- In a mixing bowl, mix together the oat flour, cacao powder, salt, coconut oil, and maple syrup until well combined.
- Pour into the baking pan lined with parchment paper, and press into an even layer. Bake for 15-20 minutes.
Filling
- Blend together all the filling ingredients until all the ingredients are combined and the mixture turns slightly green 🙂
- Pour of the cooled oat base and spread evenly. Cover and freeze for 3 hours.
Topping
- On medium heat, heat the chocolate chips in a small pot.
- One fully melted pour over the frozen bars and spread evenly, then refrigerate for 30 minutes.
- Slice and enjoy!
- Store in the fridge for 1 week or in the freezer for 1 month.
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