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 ;)

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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

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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. 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

• Category: Chocolate, Dessert