peppermint chocolate mousse bars (makes 24 small bites)


For Bottom Layer:

  • 10-12 REAL Chocolate Chip Cookies
  • 1 tablespoon chilled coconut cream (we recommend Native Forest brand; use cream only, not the liquid)
  • 1 tablespoon vanilla extract
  • 1 tablespoon maple syrup

For Chocolate Peppermint Mousse:

    • 2 cups raw and soaked cashews
    • 1/4 teaspoon sea salt
    • 1/4 cup maple syrup
    • 1 teaspoon vanilla extract
    • 1/4 cup chilled coconut cream (use the cream, not the liquid from a 5.4oz Native Forest can Organic Coconut Cream)
    • 1/2 cup dairy free semi-sweet chocolate chips
    • 3/4 teaspoon pure peppermint extract

Cocoa powder for dusting


  • 8X8-inch baking dish


For the Crust: Place parchment paper (cut to size, leaving overhanging on two sides) on the bottom of baking dish. Break the cookies into pieces and place them in a Vitamix or high-speed blender. Add the coconut cream, vanilla extract and maple syrup and blend until smooth. You will have a moist spreadable mixture. Using a rubber spatula, scrape the mixture into the bottom of pan pressing with your hands to make an even layer. Set aside.

For the Mousse: Place cashews in a bowl and add water to cover. Soak in the refrigerator for 4 hours or overnight then drain. Cashews will expand. Put all ingredients into a Vitamix or high-speed blender and mix until smooth and creamy at the highest speed. Carefully transfer the mousse with a rubber spatula and spread flat over the bottom layer. Smooth the top. Transfer the baking dish to the freezer for at least 3 hours or overnight. Remove from the freezer and let sit for 15 minutes before cutting. Dust the entire dish with cocoa powder. Using a long knife dipped in warm water, cut into small squares, cleaning the knife after each cut. Store in an airtight container in the freezer. You can assemble this dessert up to 1 month ahead of time.

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