Raw Vegan Andes Mint Bars
These no bake treats have quickly become one of my all time favorites. When I was younger, and my family would go out to dinner, there was no better feeling that walking out of the restaurant, and receiving one of those little andes mints. I’m not sure what it is about them, but I am a SUCKER for that sweet, chocolate, minty combo!
These little treats have a raw “Oreo” crust, are topped with the creamiest minty cheesecake, and drizzled in more chocolate. They are light, refreshing, and super easy! Be sure to tag me on instagram if you try them @danishealthyeats !
For the Oreo Base:
1 cup oat flour
8 pitted dates, soaked at least 30 minutes
¼ cup cacao or cocoa powder
2 tbs coconut oil
2 tbs maple syrup
dash of salt
For the mint cheesecake:
2 cups soaked cashews
½ cup canned coconut milk
¼ cup melted coconut oil
⅓ cup maple syrup
1 tsp vanilla extract
1 - 1 1/2 tsp mint extract
2 tsp lemon juice
1-2 tsp matcha powder (optional, for color! Could also sub chlorella or spirulina)
Chocolate topping:
1 chocolate bar of choice or 1 cup chocolate chips (I used this brand)
1 tbsp coconut oil
How to:
Combine all oreo crust ingredients in a food processor and process until a dough forms. Press into the bottom of a prepared loaf pan. Set aside. Rinse your food processor.
Combine all filling ingredients into the food processor, processing until completely smooth, scraping down the sides as necessary. Spread evenly over the oreo crust.
Melt the chocolate and coconut oil together until smooth. Spread evenly, or drizzle, over the mint layer. Place in the freezer to set.
Once set, remove from the freezer, cut into slices, and enjoy! I like these best kept in the fridge!