Peppermint Cacao Bars

PARTNER POST: Discover new ways to incorporate seasonal teas into your holiday cooking and desserts with Celestial Seasonings.
Tasting like a chocolate candy cane, these cacao bars are vegan and loaded with nutrients while satisfying your holiday sweet tooth.

It’s beginning to look a lot like Christmas! Christmas is my all time favorite holiday and it’s all about the holiday flavors. One of my holiday traditions is to drink warm cozy cups of tea, I choose my flavors to represent the season. Over the Christmas holiday I always buy candy cane tea. Ever since I was a little kid I’ve loved buying Celestial Seasonings tea, I feel a special connection to the brand because my name is printed in the box ;)

This season I’ve upped the ante and created a holiday recipe infused with my beloved Candy Cane Lane tea. This Candy Cane Cacao Bar recipe is vegan, refined sugar free, nutrient dense, and will satisfy your holiday sweet tooth. These bars will keep in the fridge for about a week and make for a delightful breakfast snack. Have a truly wonderful holiday, share this recipe with the people you love.

Want to try another fun recipe for the season? Check out these Sugar Cookie Sleigh Ride Scones! Recipe here.

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• Author: Celeste Wilson
• Total Time: 30 minutes
• Yield: 12 bars 1x

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Description

These Peppermint Cacao Bars taste like a chocolate candy cane and are vegan, nutrient-dense, and perfect for satisfying your holiday sweet tooth.

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Ingredients

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Pecan crust:

• 1/2 cup dark rye flour
• 1/3 cup + 2 tablespoons cacao powder
• 1 cup raw pecans
• 1/2 teaspoon salt
• 10 dates (pitted)
• 2 teaspoons coconut oil

Candy cane cream:

• 1/2 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)
• 1/2 cup coconut oil
• 1/2 cup coconut cream
• 1/2 cup cacao powder
• 1/4 cup maple syrup
• 1/2 teaspoon salt
• 10 peppermint candies (crushed)

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Instructions

1. In a food processor, combine 1/2 cup dark rye flour, 1/3 cup + 2 tablespoons cacao powder, 1 cup raw pecans, and 1/2 teaspoon salt. Blend until well combined.
2. Gradually add 10 pitted dates and 2 teaspoons coconut oil to the processor, blending until the mixture forms a sticky dough.
3. Press the dough into a small wax paper-lined baking dish to form an even crust layer. Set aside.
4. In a small saucepan, melt 1/2 cup coconut oil over low heat. Remove from heat and steep 5 bags of Celestial Seasonings Candy Cane Lane tea in the oil for about 10 minutes. Remove the tea bags, squeezing out any excess oil.
5. In a mixing bowl, combine the infused coconut oil with 1/4 cup maple syrup, 1/4 cup almond milk, and 1/2 teaspoon peppermint extract. Stir until smooth.
6. Pour the candy cane cream over the prepared pecan crust, spreading it evenly.
7. Sprinkle 1/4 cup cacao nibs over the top of the cream layer.
8. Refrigerate the bars for at least 2 hours, or until the cream is set and firm.
9. Once set, cut into bars and serve chilled.

Notes

These bars will keep in the fridge for about a week. They make a delightful breakfast snack. You can substitute almond milk with any other plant-based milk. Ensure the bars are fully set before cutting to maintain their shape.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 bar
• Calories: 200
• Sugar: 10 grams
• Sodium: 50 mg
• Fat: 15 grams
• Carbohydrates: 18 grams
• Fiber: 4 grams
• Protein: 3 grams
• Cholesterol: 0 mg

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