Raw Grasshopper Bars

Whenever I would order a malt as a kid it was always grasshopper.  There was just something I could not resist about the cool mint and rich chocolate combination.  I was thinking about those delicious malts last week when I was really hot in the kitchen at work and how refreshing they were when I began to crave one.  


Then I started to daydream about the chocolate mint combination more and I imagined some delicious grasshopper bars with a crunchy cookie crust, smooth mint mousse filling and dark chocolate glaze.  They sounded pretty amazing and so I decided that they needed to happen.  I bounced the idea off of my boyfriend Eric and he seemed quite excited about it so on Sunday I got to work creating them.  


I wanted the filling to be creamy but I wanted to try making it without young coconut meat or cashews for once so I settled on avocado.  I figured it was already green and richly textured.  It ended up being perfect in the filling with a little spinach for color and once it was sweetened with coconut nectar and set up with coconut butter you could not even tell what it was made from.  I thought the bars were amazing, but I have a feeling Eric loved them even more since he devoured quite a few right away.  

Raw Grasshopper Bars (chocolate mint bars)
Makes 16 bars

Crust:
2 cups raw walnuts
2 cup finely shredded dried coconut
1 1/2 cup buckwheat, sprouted and dehydrated (or additional coconut)
1/2 tsp sea salt
1/4 cup plus 2 Tbsp raw cacao powder
24 soft medjool dates, pitted (if not soft, soak them until they are and drain them)

Cream:
4 cups ripe avocado, diced
2/3 cup raw coconut nectar or raw agave nectar
1/4 tsp sea salt
seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
2 tsp mint extract
a handful of spinach
1 cup raw coconut butter

Chocolate glaze:
1/2 cup raw cacao powder
1/2 cup raw coconut oil
1/4 cup raw coconut nectar or raw agave nectar
a pinch of sea salt

For the crust, combine walnuts, coconut, buckwheat, sea salt, cacao powder, and dates in the food processor and process until fine crumbs and starting to hold together when squeezed. Press the mixture into a foil lined 9 inch square pan , and set aside in the fridge. 
To make the cream, combine all ingredients but the coconut butter in a food processor and process until smooth.  With the motor running, add the coconut butter and process a minute more.  Pour the cream over the crust and place in the freezer until firmed up, about an hour. 
Meanwhile, to make the chocolate glaze, whisk together all ingredients until smooth, then pour enough of the chocolate over the cream to make a thin layer (you may not need it all).  Place in the freezer just until set, about 5 minutes, then cut into squares.  They cut easier if you warm the knife in warm water, wipe it dry then cut a slice (to soften chocolate). 

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

29 Comments
  1. May 28, 2013 at 13:02
    Reply

    Oh.my.word. These look devilishly good. That green! Yes, all of the yes :) I've never tried making anything raw before but I might start with these!

    • May 29, 2013 at 01:10
      Reply

      Thanks so much :)! You should try them! They are easy and you would not know they are raw ;).

  2. Anonymous
    May 28, 2013 at 20:13
    Reply

    This seems soooooo yummy!! I have to try it yes or yes... <br />THANK YOU so much for sharing this :)<br /><br />Rachel.

    • May 29, 2013 at 01:10
      Reply

      Thanks so much Rachel :)! I am happy to share!

  3. May 28, 2013 at 20:40
    Reply

    What a delicious combination! I've never had anything like that .. and this shocks me a bit actually because it seems amazing! And they look beautiful, thanks for sharing!

    • May 29, 2013 at 01:11
      Reply

      Thanks so much :)! I am happy to share!

  4. May 28, 2013 at 21:40
    Reply

    Looks Good! Trying tomorrow!

    • May 29, 2013 at 01:11
      Reply

      Thanks Sondra :)! Feel free to let me know what you think!

    • May 30, 2013 at 12:04
      Reply

      Thank you :)! I hope you do try them :)!

  5. May 29, 2013 at 14:31
    Reply

    Those have such an awesome color...maybe because green is my favorite color. Sound delicious!<br /><br />Happy Blogging!<br /><a href="http://www.happyvalleychow.com/" rel="nofollow">Happy Valley Chow</a>

    • May 30, 2013 at 12:04
      Reply

      Thank you :)! It is the avocado, natural is best ;)!

  6. May 29, 2013 at 23:51
    Reply

    Looks delicious Amy! I love anything with the chocolate/mint combo. :-)

    • May 30, 2013 at 12:05
      Reply

      Thanks Lauren :)!

  7. Anonymous
    June 4, 2013 at 16:09
    Reply

    I can't wait to make these for my son's birthday party! They look like something straight off of "Minecraft" a video game he wants to theme his party around! Thanks!!! <3

    • June 5, 2013 at 12:12
      Reply

      Awesome! So happy you are going to make them :)! You are so welcome!

  8. Anonymous
    June 6, 2013 at 19:49
    Reply

    Wondering if peppermint essential oil could be used instead of mint extract. Just not sure what's in the extracts. These look wonderful and could replace the sugary things I used to make! You are so talented!

    • June 7, 2013 at 02:06
      Reply

      Yes! Or even fresh mint if you have it, I just didn't have any. Thank you so much! I am glad you are replacing the sugary things, it makes me happy to be able to help you eat better :)!

    • June 7, 2013 at 02:08
      Reply

      Oh, and I forgot to add to make sure the oil is food grade, like du Terra (I love their oil in dessert recipes), and also just use a few drops so you do not overpower since it is stronger than extract.

    • September 6, 2014 at 05:29
      Reply

      I wonder if using fresh mint can substitute for both the mint essence and spinach because I used it in cakes before and it does give flavor and color . The bars look awesome ; never tried anything raw before , but may try this one.. Thanks for sharing.. Nice photography!

    • September 7, 2014 at 03:55
      Reply

      I would think so, I just did not have access to it when I made them because it was not in season here.

  9. Anonymous
    June 18, 2013 at 03:07
    Reply

    I feel I must share with you that making these bars has pretty much converted me! For many years I've daydreamed about being more raw food oriented, but too many times I've tried bad recipes (compounded with having to hunt down unique, often expensive ingredients, involving the dehydrator, etc.) and it ended up leaving a bad taste in my mouth, both literally and figuratively, leading me to believe that a raw lifestyle is one that compromises the enjoyment of food for the sake of health. Thank you so much for proving otherwise and I look forward to trying many more of your recipes!! :-)

    • June 18, 2013 at 11:07
      Reply

      Awesome! I am so glad I could help you out! I would never share a recipe that was not good ;), I know about making recipes someone else has made and they turn out yucky...that happened to me when I was learning to cook years ago, so disappointing. I am happy I can allow you to enjoy raw food, it is meant to be delicious, and that is why I feel that I need to share my recipes with others so they can enjoy it in the way I do. You are so welcome :)!

  10. mistie
    March 15, 2016 at 14:15
    Reply

    could you use cocoa butter instead of coconut butter? Want to make this for the kiddos for St. Patrick's day:)

    • March 15, 2016 at 22:47
      Reply

      You can, they just might be a little more firm since cacao butter is harder than coconut butter at room temperature.

  11. Reddy
    April 20, 2016 at 18:25
    Reply

    Hi, what is different between coconut butter and coconut oil? Is not the same thing? Thanks :-)

    • April 20, 2016 at 22:35
      Reply

      Oil is just the oil, coconut butter is the whole coconut flesh (like nut butter is the whole nut). They would both work in this recipe, but I prefer the butter, it is lighter.

  12. Reddy
    April 21, 2016 at 19:10
    Reply

    Ok, thanks:-)so you mean like coconut meat? Eventually can I use coconut cream in the can? Here in Europe is not easy to find fresh coconut ... :-)

    • April 21, 2016 at 22:41
      Reply

      Actually you use dried finely shredded coconut to make it. Coconut cream in a can will not yield the same result, the butter firms up the bars. You may sub oil if you must but cream won't work. If you have a high speed blender (note it must be high speed), you can easily make the butter, just blend about 3-4 cups until it becomes butter like you would nut butter.

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