Peppermint Cacao Bars
Recipe Type: Dessert, Chocolate
Tasting like a chocolate candy cane, these cacao bars are vegan and loaded with nutrients while satisfying your holiday sweet tooth.
Pecan crust:
  • ½ cup dark rye flour
  • ⅓ cup + 2 tablespoons cacao powder
  • 1 cup raw pecans
  • ½ teaspoon salt
  • 10 dates, pitted
  • 2 teaspoons coconut oil
Candy cane cream:
  • ½ cup coconut oil
  • 5 bags of celestial seasonings candy cane lane tea
  • 1 cup cashews, soaked overnight, drained
  • 1 tablespoon coconut cream
  • 1 teaspoon liquid stevia
Chocolate peppermint cream:
  • 1 cup cashews, soaked overnight, drained
  • ½ cup coconut oil
  • ½ cup coconut cream
  • ½ cup cacao powder
  • ¼ cup maple syrup
  • ½ teaspoon salt
  • 10 peppermint candies, crushed
  1. Add flour, cacao powder, pecans, and salt to a food processor and blend until well combined
  2. slowly add in dates and coconut oil until well combined
  3. pat food processor contents into a small wax paper lined baking dish until you have an even layer, set aside
Candy cane cream layer
  1. melt coconut oil in a small pot on low heat, add tea bags to melted oil, steep for 1 hour on low
  2. strain tea infused oil into a medium sized bowl (I used a nut milk bag to strain)
  3. add tea infused oil, cashews, coconut cream, and stevia to a food processor and pulse until smooth
  4. spread contents of food processor evenly over crust layer, put into the freezer for 15 minutes
Chocolate peppermint cream layer
  1. add cashews, coconut oil, coconut cream, cacao powder, maple syrup, and salt to a food processor and pulse until smooth
  2. remove baking pan from freezer, layer chocolate peppermint cream layer on top of candy cane creme layer
  3. sprinkle crushed peppermints evenly over chocolate peppermint cream layer, freeze for 30 minutes
  4. cut bars to desired size and serve
Recipe by Honest Cooking at