No-Bake Grasshopper Bars – low carb, AIP, vegan, & gluten free #diet #healthydessert

No-Bake Grasshopper Bars – low carb, AIP, vegan, & gluten free #diet #healthydessert

These low carb no-heat paleo grasshopper bars are sound, dairy free, refined sugar free thus delicious. They're stacked with a wide range of sustaining fixings so you can like serving them and eating them whenever!

These chocolate mint bars are stacked with solid fixings, so you can feel great eating this yourself, or serving this treat whenever to your loved ones, realizing that you are taking care of them genuine nourishment.

These bars taste incredible simply out of the ice chest or the cooler. Obviously, they don't travel well in warm climate, yet you could utilize a cooler pack to take to an uncommon event. Ooh – and keeping in mind that we're looking at freezing, did you realize that freezing avocados is a thing? Truly, you can make these Low Carb Grasshopper Bars to a greater degree a parsimonious treat by buying your avocados at a bargain and freezing them!

Also Try Our Recipe : Dirty Cauliflower Rice Recipe with Ground Meat

No-Bake Grasshopper Bars – low carb, AIP, vegan, & gluten free #diet #healthydessert

Ingredients
Mint Layer

  • 2 Hass avocados
  • 1/2 cup xylitol (see notes for alternatives)
  • 3/4 cup coconut oil (melted)
  • 6 scoops stevia (approx. 3/16 tsp; see How to Use Stevia)
  • 4 cups shredded unsweetened coconut
  • 3/8 tsp peppermint extract
  • 1/4 tsp salt
  • 3/4 tsp vanilla

Chocolate Layer

  • 1/2 cup coconut oil
  • 1/4 cup xylitol (blended preferred for smoothness--see notes for subs)
  • 1/2 cup cocoa powder
  • 1/2 tsp vanilla
  • 1/8 tsp salt

Instructions
Mint Layer

  1. Lightly grease an 8x8 pan.
  2. Place all ingredients in high powered blender (such as a Blendtec or Vitamix) or a food processor. Process until blended. If you prefer the texture of coconut in the finished result, do not process completely.
  3. Spread mixture into prepared pan and place in freezer.

Chocolate Layer

  1. In small saucepan, melt coconut oil and sweetener over low heat.
  2. Remove from heat, add in remaining ingredients, and stir to combine.
  3. Pour over chilled bottom layer. Return to the freezer until the chocolate layer is solid.
  4. Cut into bars using a warmed knife (see Recipe Notes above)
  5. Store covered in the refrigerator or freezer.

For more detail : bit.ly/2TtDf9r

Read More Our Recipe : CARROT-LENTIL CAKES WITH GARLIC-HERB TAHINI SAUCE

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