During the winter, I made this frequently, stored it in the freezer, and would eat a couple squares as a very satisfying snack. While I had an idea about creating a coconut/avocado chocolate bar, google helped me find Raia's recipe (see link below), which I used as a model for mine. I like mine much more minty that Rais's and I often add mint to the chocolate layer as well.
MINT LAYER INGREDIENTS
- 1 avocado
- 1/4 c. + 2 T. honey (frozen treats taste less sweet so sweeten to taste)
- 1/4 c. coconut oil, melted
- 1 1/2 c. shredded unsweetened coconut
- 2 T coconut flour (optional, but I always use it)
- 1 t. (or more) mint extract, (I think I have used up to 1 T. ); fresh mint leaves; or a drop or two of food-grade peppermint essential oil. My personal favorite is a bunch of fresh mint leaves.
- dash of salt
CHOCOLATE LAYER INGREDIENTS
- 1/4 c. coconut oil
- 3 T. honey
- 1/4 c. cocoa powder
- 1/4 t. vanilla extract
- dash of salt
- 1 tsp mint extract (or to taste) Optional.
MINT LAYER INSTRUCTIONS
- Process all mint layer ingredients (except coconut flour) in a food processor until smooth (may have some coconut flake texture). If it seems oily, add 2 T coconut flour. Smooth mixture into foiled-lined 8x8 or 9x9 square backing dish and place in the freezer.
CHOCOLATE LAYER INSTRUCTIONS
- In small saucepan, melt coconut oil and honey over low heat. Remove from heat and stir in remaining ingredients. Pour over chilled bottom layer and return to the freezer for about 15 minutes, or until the chocolate layer is hardened. Remove from foil and cut into small (1") squares. Store covered in the freezer, with layers between parchment paper.
Note: If I don't put mint in chocolate layer, I often add sea salt to top once chocolate is almost hard.
Thanks to original recipe creator - Raia: http://raiasrecipes.com/2014/03/avocadograsshoppers.html
