These easy Mint Chocolate Cashew Cream No-Bake Bars are the perfect healthy dessert for the holidays!
Creamy, minty, icy, and chocolaty: That combo hits different when it’s wrapped up in cashew cream and frozen into a bar. I whipped up a batch of these no-bake mint chocolate bars while craving something chocolaty but not too sugary. And I did not feel like turning on the oven. I had a bunch of fresh mint leftover from another recipe, a pile of cashews in my pantry, and way too many dates. You know where this is going.
These bars are what I wanted that one green smoothie to be—the one I said tasted like mint chocolate chip ice cream. It didn’t. These actually do. The middle layer is velvety and fresh with real mint, balanced by dark chocolate and a soft, chewy crust that has notes of brownie tucked into it. Then that glossy chocolate top layer adds the snap. It all just works.
And if you’re side-eyeing the whole “green dessert” situation, don’t. These bars earn their color the right way—with fresh mint leaves, not with food dye. They look festive enough to put out on a holiday tray, but they’re clean and simple enough to keep in your freezer year-round. I’ve been grabbing one after dinner, and it hits the spot every time.
Are Mint Chocolate Cashew Cream No-Bake Bars Healthy?
These bars are definitely still a dessert, but they’re made with wholesome ingredients you’ll actually recognize. Cashews contain some healthy fats, fiber, and magnesium, and they make the texture rich without needing any cream or dairy. Dates are an excellent natural sweetener and binder. Plus, they add potassium and antioxidants to the mix.
These bars are gluten-free, dairy-free, and vegan-friendly (just use agave instead of honey). There’s also no refined sugar. Overall, they’re a great sweet treat when you don’t want to be too indulgent.
Fresh Mint Is The Real Deal
It’s common in mint-flavored desserts to see extract used as the flavoring. But I’m here to argue that fresh mint is the way to go. Yes, I use a small amount of extract in the filling, but fresh mint completely changes the vibe of your dessert. The flavor is sharper, cleaner, and more nuanced than just using peppermint extract by itself. It’s also less overwhelming and harder to go overboard with.
If you’re skeptical of herbs in sweet things, this might be the recipe that changes your mind.
How Do I Store Leftovers?
I prefer to store my extra bars in an airtight container in the freezer. They keep best when laid flat between layers of parchment paper so they don’t stick together. They’ll stay fresh for up to 2 months. They’re meant to be eaten cold, so they only need a minute or so at room temperature if you want a softer texture.
Serving Suggestions
I’m endlessly a sucker for all things mint chocolate (as if that weren’t obvious around here). When the holiday season rolls around, my cookie trays always have at least a few goodies on them that fall into that category. Some of my favorites include these Chocolate No-Bake Peppermint Cheesecake Cups, these Chocolate-Mint Avocado Cookies (yes, avocado!), and these Peppermint Gluten-Free Chewy Sugar Cookies.
Ingredients
For The Crust:
- 2/3 cup roasted cashews
- 1/2 cup Medjool dates roughly chopped, loosely packed
- 1 tablespoon cocoa powder
- 1 teaspoon water
For The Middle Layer:
- 2 cups roasted cashews soaked in water overnight
- 1 1/2 cups fresh mint roughly chopped, lightly packed
- 1/2 cup unsweetened vanilla almond milk
- 1/4 cup honey or agave
- 1/4 teaspoon pure peppermint extract
- pinch salt
- 2 tablespoons good-quality dark chocolate minced
For The Topping:
- 4 ounces dark chocolate
Instructions
- Place the cashews (for the crust) into a large food processor and pulse until broken down and crumbled. Add in the dates and cocoa powder, and pulse until combined and the mixture begins to form a crumbly dough.
- Transfer the a bowl and add in the water. Use your hands to work the dough until it sticks together.
- Press the crust firmly into the bottom of a parchment-lined 8×8-inch pan. You need to press it very thin, so really use your muscles and work it in there. Place into the freezer while you make the cream.
- Drain the soaked cashews and place them, along with the mint, almond milk, honey, peppermint extract, and a pinch of salt into a large, high-powered blender.
- Blend until smooth and creamy, scraping down the sides as necessary.
- Transfer the cream to a medium bowl and place into the refrigerator until it cools, about 30 minutes. This is so the chocolate doesn’t melt when you stir it in.
- Once cooled, stir in the minced chocolate and then pour the cream over the chilled crust and spread out evenly. Place into the freezer to fully set, at least 6 hours to overnight.
- Once frozen, place the chocolate into a microwave-safe container and microwave on half power using 30 second intervals, stirring between each interval, until smooth and creamy. Pour the melted chocolate into a shallow, rimmed plate.
- Remove the bars from the pan and slice into squares. Quickly dunk the tops of each bar into the melted chocolate and place onto a parchment-lined baking sheet. Place into the freezer for a few minutes to set the chocolate.
- Enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Would you use salted or unsalted cashews?
Hi there! For this recipe, I would recommend using unsalted cashews for both the crust and middle layer. The reason for this is that the recipe already includes a pinch of salt in the middle layer to balance the flavors. Using unsalted cashews allows you to have more control over the saltiness of the dish.
In case you only have salted cashews, you can reduce or eliminate the pinch of salt in the middle layer to avoid making the dessert too salty. Happy snacking!