Avocado Mint Bars with Chocolate Sauce


A Saint Patrick’s Day dessert special! Avocado, lime and fresh mint, topped with a homemade chocolate sauce! Also known as green on green on green, and…some brown, of course.

I’ve been VERY attached to my Coconut Almond Milk, I think it’s my new favorite! These bars were made with the almond and coconut pulp from that milk. If you do not have the pulp on hand, you can substitute the crust with an alternate option that I will include below.

The chocolate sauce is made from scratch, and is completely optional. If you don’t like chocolate, you don’t have to make the sauce. I have made these bars both with the sauce and without. Personally, I think the chocolate sauce brings it to a whole new level, and actually gives the taste of an Andes chocolate bar! But of course, if you prefer the fresh taste of mint on its own, that is up to you 🙂


Avocado mint bars without the chocolate sauce

These bars are a great snack or dessert, and a perfect addition to your St. Patrick’s Day festivities! Go ahead and give them a try, and let me know in the comments below what you think!

So without further ado…let us begin!


For the crust you will need:

  • 2 cups of pulp from your Coconut Almond Milk (if you have not made the milk, then use the below substitutions)
    • optional crust ingredients:
      • 2 cups raw cashews, pecans or almonds
      • 1 cup dates
      • 1/4 cup coconut oil
      • optional: 1/4 cup maple syrup
  • 5 to 7 pitted dates
  • 2 tbsp coconut oil
  • 1/3 cup almond flour

For the avocado mint filling, you will need:

  • 2 cups soaked cashews (soak overnight, or at least 2 hours prior to preparation)
  • 2 ripe avocados
  • 1 cup fresh mint leaves
  • 3 tbsp maple syrup
  • 2 tbsp coconut oil
  • 1 tbsp lime zest
  • juice of 1 small lime
  • a couple drops peppermint oil or extract

For the chocolate sauce you will need:

  • 1 can coconut cream (place the can in the fridge for a couple hours, so that it separates and the creamy part hardens at the top)
  • 1 tbsp coconut oil
  • 2 tbsp raw cacao butter
  • 2 tbsp raw cacao powder
  • 1 tbsp coconut sugar
  • pinch of salt

Step 1:

Add all the crust ingredients except the almond flour into your high powered blender. Blend on high until everything is mixed thoroughly. Transfer to a bowl then mix in the almond flour. The crush should be sticky with the ability to mold.

Step 2:

Use a spoon to transfer the mix to a deep dish pan. Press the mix down with the bottom of the spoon to mold it. Once completed, place into the freezer to harden as you prepare the filling.

Step 3:

Add all the filling ingredients into your high powered blender. Blend on high until everything is fully mixed. You may need to stop the blender several times to scrape the sides. Once everything is fully blended, the mixture should be light and extremely creamy.

Note: If you are not sure about how minty you want the filling to be, hold off on the peppermint extract until you add all the mint leaves. If the mint leaves are enough, then leave out the peppermint oil. If you feel that the filling needs more of a mint taste, go ahead and add, one drop at a time.

Step 4:

Once the filling is finished, take out your pan from the freezer, and spoon the mixture on top of the crust bottom. You can make these bars as thick or as thin as you want them, it’s up to you. Once you have spooned out all the filling, place back into the freezer to harden.

While your bars are hardening in the freezer, you can prepare your chocolate sauce! 

Use a very small pot, and place on the stove on the second to lowest heat setting, or use a double boiler to avoid too much heat and allow the sauce to fully melt without any possibility of burning or curdling.

Step 1:

Add in all the chocolate sauce ingredients, mixing frequently until everything is melted together, about 5 to 10 minutes or so.

Step 2:

When the chocolate sauce is completed melted and everything is mixed together, remove your bars from the freezer. Cut into squares, and if you are serving right away, remove each square from the pan and then drizzle the chocolate sauce over it. If you are storing the bars for later, you can either drizzle the chocolate sauce over the entire pan, or remove each square, drizzle sauce over then place the individual bars into a different container.


To eat right away, garnish the bars with some extra fresh mint leaves, and serve! If the bars are cold enough, the chocolate sauce will harden a bit as soon as it reaches contact with the bars. This makes it an extra tasty treat!


You can serve each on a plate, or arrange all together on a large tray!


If you don’t want to use the chocolate sauce, or do half and half, you may do so. See the photos below for non-chocolate sauce options:


The bars look just as beautiful without the chocolate sauce, and you can taste the mint and avocado a lot better!





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