Chocolate Mint Coconut Layer Bars Made Healthier

Chocolate Mint Coconut Layer Bars Made Healthier


  • No-bake superfood treat 
  • Nutrient and energy dense, healthy calories 
  • 100% plant-based (vegan) 
  • High in fiber, phytonutrients, antioxidants 
  • High in vitamins and minerals 
  • Free of gluten, wheat, corn, grain, peanuts, and nuts 

Tools Needed: 

  • 8” x 8” or 9” x 9” dish, lined with parchment or waxed paper  
  • Measuring cup 
  • Measuring spoons 
  • Spatula 
  • Medium bowl 
  • Double boiler (a bowl over a pot of hot water or microwave would also work)  
  • Food scale 
  • Food processor or blender (optional but recommended) 


  • 250 g finely shredded unsweetened dried coconut  
  • 6 Medjool dates, pitted, chopped (finely chopped if mixing by hand) 
  • 50 g coconut flour (weighed or very lightly scooped) 
  • 250 g coconut sugar  
  • 6 tablespoons virgin coconut oil, melted and still warm 
  • 2 teaspoons vanilla extract 
  • Pinch of salt (optional) 
  • 10 g Gandalf spirulina powder (2 scoops)
  • 2 teaspoons peppermint flavour 
  • 80 g dark chocolate chips (we used 77% cacao semi-sweet, melted) 


  1. Cover the all the shredded coconut in water and soak for 20 minutes. Drain the coconut of the excess liquid and squeeze if necessary. 
  2. Combine half the soaked coconut (125 g before soaking), the Medjool dates, 10 g coconut flour, 150 g coconut sugar, 6 tablespoons melted coconut oil, vanilla extract in the bowl of a food processor or blender and pulse. You can also just chop the dates finely and mix everything by hand. You may add a pinch of salt if you like. 
  3. To form the bottom layer, use a spatula to spread this mixture evenly on the bottom of a lined dish. 
  4. To make the mint layer, mix the other half of the coconut, Gandalf spirulina powder, peppermint extract, 100 g coconut sugar, 10 g coconut flour in a bowl or the same food processor bowl. Taste as you go to check the strength of the mint flavour and the sweetness.  
  5. Scoop the mint mixture onto the previous layer and spread evenly. 
  6. Melt 80 g chocolate, pour over and spread. For a shiny smooth finish, be sure to keep the chocolate dry and melt it fully without overheating. 
  7. Refrigerate and allow the bars to become firm before cutting into 16 squares.