No-Bake Grasshopper Bars – low carb, AIP, vegan, & gluten free
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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 merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Try these chocolate mint bars – and let me know what you think!
Also, Does it matter to the success of the recipe if the 1/2 cup sweeteners are dry or liquid?
Hi again. It might not turn out that well, depending on what you want to use. i’ve seen people use liquid sweeteners when making chocolate chips, but I haven’t tried it. What are you hoping to use? The granulated sweetener is adding bulk so it won’t totally fall apart at room temp. What would you like to use re: a liquid?
1. Curious why you add stevia, Would it taste ok if I used only coconut sugar in the chocolate layer and Allulose in the mint layer? My family hates stevia.
Hi Michele! I try to avoid carbs and also sugar alcohols and allulose some. I like using a variety of sweeteners. Sure you can do that!
the measuring spoons you reference….none of them say “scoop” on them. so how much is a scoop with regular measuring spoons?
Hi there. I just updated the post for you. Hope that helps and thanks for asking! A long time ago people talked about “scoops” or other similar terms for measuring stevia because some containers came with a scoop in them, but I hadn’t updated this post to make it more clear. Thanks again and hope you like them!
Just delightful! I used 10 drops of peppermint oil, vanilla powder, carob instead of cocoa and 7 stevia drops in both the mint and carob layer. Aip amazing! Love chocolate mint and so happy to find a healthy recipe that fits my husbands keto and my Aip. What size are the bars in the nutritional! Tyvm!!!
Hi Beth! Awwww soo glad to hear this! The size would depend on what size pan you use. A larger pan will make a larger bar, but the proportion of the recipe will be the same.
Hope that helps!
Hello Adrienne!
Apologies I was not clear. I made them in the 8×8 pan suggested. I enjoy your nutritional info but I could not locate the serving size/number of servings your nutritional is for. How many servings is the recipe according to the nutritional? I can do the math from there!;)
Hi there.
No worries! There’s a serving number indicated at the top of the recipe card – the number is a bit dark but it shows 16 in this case.
Hope that helps and again so glad you enjoyed them!
I’m having a hard time seeing where9 carbs would come from for a small bite size bar. Not from Avocado, coconut or coconut oil. I used a natural sweetener erithyrtol which has nil carbs.
Hi there. It’s a combo of all of them. I just went in and checked the coconut and it looks like, if I remember correctly, that it’s about 2-3 net carbs. So it should all add up. The calculations are just a guide. You can do your own if you like of course! Hope that helps!
Thanks Adrienne. Maybe it’s the size of bars that’s confusing me. If it’s an 8 X 8 pan are they cut in 1 inch squares or larger? I have 4 cups of unsweetened shredded coconut at 23 grams of carb for total pan.
I like these bars but if they are 9 grams for a small square I can’t eat them. Thanks
Sure! A 1 inch bar would yield 64 bars. So that is much smaller than what we used. Hope that helps! 8 inches on one side times 8 on the other = 64.
How much monk fruit piwder would I sub for the stevia?
Hi there! Monk extract is 64 times as sweet as sugar and stevia extract is about 300 times as sweet so about 5 times the amount should be good. Hope that helps! Let me know how it goes!
I have a child who is allergic to avocados, coconut protein, bananas, sweet potatoes and milk. It makes any alternate recipes challenging. Are there any other alternatives to make these? I Love chocolate mint too and always have since childhood. I also have a family member who is gluten free. Thank you for any ideas!
Oh my that’s a lot! I’m so sorry.
Yes, it’s a challenge. What other things are you all avoiding?
I have a few things that might help:
https://wholenewmom.com/homemade-mint-chocolate-carob-chips/
you can also search mint fudge – there are a few options there. The chocolate one is better. I have to see what I can do with that other one – it’s soooo old – can’t guarantee how it tastes.
How about this for something that would sort of work?
BTW, you might want to check my about page to see a little of our story. I am going to be sharing what we have done but in the meantime we can correspond about it if you’d like: wholenewmom.com/about-me/