No-Bake Grasshopper Bars – low carb, AIP, vegan, & gluten free
This post may contain affiliate links from which I will earn a commission. Learn more in our disclosure.
These low carb no-bake paleo grasshopper bars are healthy, dairy free, refined sugar free and so tasty. They're loaded with all kinds of nourishing ingredients so you can feel good about serving them and eating them anytime!
Today I have a really exciting healthy grasshopper bars recipe.
Since I was little, chocolate mint has been one of my favorite flavor combinations.
I feel a little bad sharing this but really–chocolate mint was a huge problem for me. As in Thin Mints and Breyer's Mint Chocolate Chip Ice Cream.
My mother was a Girl Scout cookie mother one year.
Bad idea. Very bad.
And if we ever had Breyer's Mint Chip in the house, let's just stay it wasn't around for very long and I was the main reason for that.
Or the only reason.
So anyhow, it only makes sense that I would have to have some healthy chocolate mint treats on my blog like these Frosted Chocolate Mint Cookies, Vegan Mint Chocolate Chip Ice Cream, Fresh Mint Chocolate Ice Cream with Ganache, and today's treat, Healthy No Bake Grasshopper Bars.
These Grasshopper Bars are great in so many ways.
Chocolate Mint
First of all, they are chocolate mint, and chocolate and mint are just about the best combination out there, in my humble opinion.
No Bake
Second, they are a no-bake recipe. And that's not only great during the summer months — that's great for all year round, 'cause it makes for a fast, easy recipe. Always good in my book!
We LOVE no bake desserts like these Coconut Delights, Chocolate Fudge-Topped Brownies, Chocolate Avocado Truffles with a Kick, Chocolate Avocado Pudding, and 5-Minute Snickerdoodle Cookie Dough Balls.
Low carb
Great for helping you keep your carb intake down.
Dairy free
With so many being allergic or sensitive to dairy, this is a huge plus
AIP (autoimmune protocol) diet
These even can fit the AIP Diet, so they are the perfect dessert recipe for almost any special diet. It's hard to find recipes that work so well for so many special diets.
If you're on the AIP diet, this grouping of Easy AIP desserts should help.
If you don't know about the AIP diet, here is a great post with more information.
Healthy
Sixth, these chocolate mint bars are loaded with healthy ingredients, so you can feel good eating this yourself, or serving this treat anytime to your family and friends, knowing that you are feeding them real nutrition.
Ingredients
Coconut – full of antioxidants and healthy fats
Coconut Oil – antifungal, healthy fats, and a great energy source
Avocado – antioxidants, cardiovascular support, helps with satiety (feeling full). Here is more on all of the health benefits of avocados.
Cocoa – antioxidant source, good source of magnesium, cardiovascular support. Of course, cocoa does have stimulants, so carob is a better alternative if you are sensitive to that.
I don't know about you, but I'm craving these chocolate mint bars now!
These bars taste great just out of the fridge or the freezer.
Of course, they don't travel well in very warm weather, but you could use a freezer bag to take to a special occasion.
Ooh – and while we're talking about freezing, did you know that freezing avocados is a thing? Yes, you can make these Low Carb Grasshopper Bars more of a frugal treat by purchasing your avocados on sale and freezing them!
And all the Frugal Avocado Lovers rejoiced!
You could also drizzle some of these melted White Chocolate Chips on top for a special treat. Just melt over low heat, place in a plastic bag, cut a small hole in a corner and squirt out as you would from an icing bag. Of course, you can use an icing bag as well.
Whatever way you choose to eat these chocolate mint bars, enjoy the healthful goodness.
This recipe was inspired by Raia's wonderful recipe here.
Directions
For Mint Layer
- Lightly grease pan.
- Place all ingredients in high powered blender or food processor. Process until blended to desired consistency. (Photos 1 & 2)
- Spread mixture into prepared pan and place in freezer. (Photos 3 & 4)
For Chocolate Layer
- In small pan, melt coconut oil and sweetener over low heat. (Photo 5)
- Remove from heat, add in remaining ingredients, and stir.
- Pour over chilled bottom layer. Return to the freezer until the chocolate is solid.
- Cut into bars. (Photo 6)
Recipe Notes and Substitutions
- Sweetener: Any healthy sweetener can be used. If using stevia extract, use about 1/8 teaspoon for the mint layer and 1/16 teaspoon for the chocolate layer. It is better to not use stevia in the mint layer if possible, though, since the bars will taste better if you use another sweetener because there is already stevia in the mint layer. For AIP, use organic coconut sugar.
- Stevia: See this post for information on measuring and using stevia.
- Peppermint: You can substitute 9 drops peppermint essential oil for the peppermint extract. (I recommend Rocky Mountain Oils. You can read why here.)
- Carob: Substitute organic carob for the cocoa to have a caffeine-free treat or for AIP – this adds more carbs.
- THM: For those on the Trim Healthy Mama plan, this recipe qualifies as an “S.”
- Cutting Tips: Using a warmed knife will help the cutting process so that the topping doesn't crack and you can cut more smoothly.
No-Bake Grasshopper Bars
Ingredients
Mint Layer
- 2 Hass avocados (about 8-10 oz / 200-300 grams each)
- 1/2 cup low-carb sweetener (see Recipes Notes for alternatives)
- 3/4 cup coconut oil (melted)
- 3/16 teaspoon stevia (6 scoops; see How to Use Stevia)
- 4 cups shredded unsweetened coconut
- 3/8 teaspoon peppermint extract
- 1/4 teaspoon salt
- 3/4 teaspoon vanilla
Chocolate Layer
- 1/2 cup coconut oil
- 1/4 cup low-carb sweetener (blended preferred for smoothness–see Recipes Notes for subs)
- 1/2 cup cocoa powder
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
Instructions
Mint Layer
- Lightly grease an 8×8 pan.
- Place all ingredients in high powered blender (such as a Blendtec or Vitamix) or a food processor. Process until blended. If you prefer the texture of coconut in the finished result, do not process completely.
- Spread mixture into prepared pan and place in freezer.
Chocolate Layer
- In small saucepan, melt coconut oil and sweetener over low heat.
- Remove from heat, add in remaining ingredients, and stir to combine.
- Pour over chilled bottom layer. Return to the freezer until the chocolate layer is solid–about 15 minutes.
- Cut into bars using a warmed knife (see Recipe Notes above)
- Store covered in the refrigerator or freezer.
Notes
- Sweetener: Any healthy sweetener can be used. If using stevia, use 1/8 teaspoon for the mint layer and 1/16 teaspoon for the chocolate layer. It's better to not use stevia in the mint layer if possible, though, since the bars will taste better using a variety of sweeteners. For AIP, use organic coconut sugar.
- Stevia: See this post for information on measuring and using stevia.
- Peppermint: You can substitute 9 drops peppermint essential oil for the peppermint extract. (I recommend Rocky Mountain Oils. You can read why here)
- Carob: Substitute organic carob for the cocoa to have a caffeine-free treat or for AIP – this adds more carbs.
- THM: For those on the Trim Healthy Mama plan, this recipe qualifies as an “S.”
- Cutting Tips: Using a warmed knife will help the cutting process so that the topping doesn't crack and you can cut more smoothly.
- Pan: Any size pan will work but the bars will be thicker or thinner depending on the size.
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. It may vary depending on ingredient brands, substitutions, and preparation methods. Optional ingredients are not included. Net carbs are typically calculated by subtracting fiber and sugar alcohols (such as erythritol) from total carbohydrates. This information should not be relied upon for medical or nutritional purposes.
Try these chocolate mint bars – and let me know what you think!
I love these and make them often around the holidays. This year my son wants a birthday cake with these. In the past the chocolate part of the recipe used honey for a sweetener rather than xylitol, can you tell me how much honey to use? Thank you so much!
This post should help – https://wholenewmom.com/whole-new-budget/baking-with-honey-sugar-for-baking/ thanks for reading!
When you refer to a “scoop,” what specific volume are you referring to?
Hi there. There should be a link to my post on stevia but here you go: https://wholenewmom.com/kitchen-tips/stevia-what-it-is-and-how-to-use-it/ Hope you like them!
These were great and super easy — thanks for the share! However they are pretty high fat and calories unless I just have a few bites… which is difficult to do with such a great recipe! BTW: I calculated the nutrition information with the Sparkpeople recipe calculator if anyone is looking for a good one.
So glad you liked them! Yes, we have a hard time not eating a bunch as well. I try not to worry about calories too much these days, but I do have to consider them on some level. Take care!
Just a little info….If you’re low carb, calories are normally not counted and we want high fat. Thats what the body is using to burn for energy. Ive been doing it now for 9mos. Ive lost over 40lbs, (Im a little slower due to having hypothyroidism hashimotos) all of my numbers are incredibly better on my blood tests, BP is down and HR is lower. All we count is allowed carbs per day. I cant wait to try this. I havent baked any LC dishes yet. Excited to try this. 😉
So hope you enjoy it!!!
Is there anything to replace the peppermint extract with? It’s very hard to find where I live and perhaps you could think of some substitute 🙂
You could do fresh mint or peppermint flavor but I assume those would be hard to find as well – harder, I think. I linked to online options for you so you can purchase that way.
I am looking forward to tryin this recipes. I was wondering if I can use raw honey as my sweetener?
Thank you
Yes, of course!
I’ve just started scanning your posts & see a lot of things I am interested in reading. I’ve been on the sugar-free, gluten-free journey for over 10 years after 2 fights with breast cancer, the treatments for which, along with other stressors, I believe caused adrenal fatigue & a serious flare-up of candida. I used the Donna Gates Body Ecology Diet for a very long time & continue many aspects of her protocol. Anyway, thanks for your devotion to healthy living & willingness to do the research to share with us “impatient” types. Question: I saw you recommended Vitamix in one of the posts I read. Here, I see a link to Blendtec. Do you now prefer it? What are the differences? I’ve been holding off the Vitamix purchase, wondering if I will get my money’s worth. Thanks again!
Hi Deb. I am sorry for the delay – swamped here. Our Vitamix links are all goofed up. I still prefer it. I think this link should work. Sorry again!!
Hi Adrienne!
This looks like a great treat although I feel the need to point out that this recipe isn’t AIP compatible.
The strict AIP diet exludes the following ingredients listed in this recipe: cocoa (even though carob is allowed the recipe should mention that aip should omit for this), peppermint and vanilla extract (as they contain alcohol), stevia and xylitol.
Here’s link to dr. Sarah Ballantyne’s (aka paleomom) poat about stevia as an example: (Link deleted by Whole New Mom due to it not working anymore)
Kindly,
Anne
Hi Anne. Thanks for that. I neglected to update the recipe. I did just now. The vanilla I am leaving b/c I have seen moderate use of that for AIP. For stevia, I think it depends whose plan you are following. I personally think stevia is fine but I updated the recipe to use coconut sugar. I have very mixed thoughts on stevia. I really respect Sarah, but some of her claims about stevia don’t seem to be backed up. That being said, I do not like some of the stevias on the market as they use fillers and chemicals to refine the plant. I do think that ones that use only water and that are organic are typically fine. I hope that helps and thanks again.
A thousand times thank you both for your reply and the updates on the recipe! 🙂
I totally agree with you and your concerns about stevia and how its processed – it’s a jungle out there and we all need to be aware of what we’re buying. Thanks again and take care!
You are so welcome. It’s a mess. I’m reading glyphosate is used on stevia sometimes. 🙁
Do you think that using half coconut oil and half butter for both the top and bottom (or at least the bottom)? When I use too much coconut oil I feel sick after eating. Thank you!
Yes that should work – sounds great!
Can’t wait to give these a try! What size of pan did you use? Also, you say a prepared dish, how did you prepare it?
I used an 8×8. I just updated the post about that and the preparation. Thanks! Hope you enjoy them!
What is the nutritional info on these?
Hi Sue. I don’t calculate nutritional information since I have so many alternatives in my recipes but you could easily plug in your choice of ingredients into a calculator online and determine them. I hope that helps and I hope you like them!