We don’t know what the weather is like where you’re from, but here in Southern Ontario, it’s been hot. We’re talking 40 degrees with the humidity hot. It’s the kind of heat that causes you to feel like you’re melting after just standing outside for 5min (and yet we ran a track race yesterday anyways….).
This is the kind of weather that you want to avoid turning the oven on as much as possible! Enter no-bake treats.
Our original goal yesterday was to make minty, no-bake Nanaimo bars, but our recipe took a frosty turn when the temperature sky rocketed.
And these bars have not one, but TWO secret ingredients that make them nutritional superstars. That’s right, these little desserts will not only help you cool off while at the same time satisfying your chocolate fix, but they’ll help you sneek in a little extra veggies and fibre.
Veggies and fibre!?!
Yes, you heard that correctly. The secret? Spinach and chickpeas! Now don’t go running for the hills, we promise that you won’t even notice they’re in there!
Our family gave us the thumbs up before we told them what was in them! 🙂
So if it’s a million degrees where you live and you need to cool off, these squares are for you. If you love chocolate and it’s not really hot where you live, these are also for you. (translated: they’re for everyone :))
Chocolate Mint Freezer Bars
Prep time: 10 min
Freeze Time: 2 hours
Yield: 16 squares
For the Base:
1 c. Oats
1/2 c. almonds
1/4 c. coconut oil
1/2 c. dates
2 rounded tbsp cocoa powder
For the Middle:
1 c. chickpeas
1 frozen banana
1 c. spinach, packed
1/4 c. plain greek yogurt
1/4 c. honey
1 tbsp coconut butter
1/2 tsp peppermint extract
pinch of cream of tartar (optional- to lighten the colour)
For the Top:
1/3 c. unsweetened cocoa powder
1 tsp coconut oil
1-2 tbsp honey (depending on how sweet you like it!)
3-4 tbsp milk
Crust: pulse almonds in food processor until they’re finely ground. Add oats and dates blend until ground up. Add coconut oil and cocoa powder until fully incorporated and mixture binds together. Press into the bottom of a wax-paper lined 8×8 inch pan.
Middle: In a food processor, blend all ingredients until smooth. Spread evenly over crust and freeze for about 1-1.5 hours, or until firm.
Top: Combine all ingredients in a bowl except milk. Add milk gradually until you have a thick but spreadable mixture. Spread over top of bars and freeze for another 30 minutes. The top layer will never freeze fully, but it will firm up a bit.
Cut into bars and store in an airtight container in your freezer.
How do you keep cool in the heat?