Sugar-Free Chocolate Mint Bars with Shortbread Crust
There are a lot of sweets during the holiday season that can send your blood sugar on a roller coaster ride, making you feel less than stellar. By the time you make it through the holidays you feel sluggish, irritated and have to squeeze into your favourite jeans. That’s never a good feeling! Even natural sweeteners like raw honey and good quality maple syrup affect your blood sugar. I created my Sugar-Free Chocolate Mint Bars with the goal of being able to enjoy something sweet and not have to deal with the blood sugar affects. I used the natural sweeteners, stevia and Xylitol in this recipe, which have no affect on your blood sugar.
Xylitol has been found beneficial for dental health, as Chris Kresser talks about here. Some people do notice digestive issues like diarrhea, gas and bloating when consuming Xylitol for the first time or in large amounts. So start out slowly and see how your body responds.
Stevia is an herb and the best forms are dark liquid stevia or in it’s green powdered form. You can also find it as a white powder, but I find this to be too processed. The herb is naturally green so in its ground form it should also be green. For this recipe I used the liquid stevia. Chris Kresser also talks about stevia in this article if you want to learn more. I like using stevia in my homemade Matcha lattes and hot chocolate recipe as well!
I enjoy making layered bars, as I find them easy to put together. While the crust bakes, you set the timer and make the mint filling. While the mint filling sets in the freezer, you can make the chocolate topping. I’ve learned to always set the oven timer or I end up burning things. We just aren’t meant to be multi-taskers.
- Crust Ingredients:
- 2 c almond flour
- 1/3 c xylitol
- 6 tbsp ghee, melted
- 1/2 tsp vanilla
- Mint Filling Ingredients:
- 1 c coconut butter, melted
- 1/2 c coconut oil, melted
- 1 tsp mint extract
- 2 droppers of liquid stevia
- Chocolate Topping Ingredients:
- 1 1/2 c coconut oil, melted
- 1/2 c cacao powder
- 2 droppers of stevia
- 1/4 tsp sea salt
- Preheat oven to 350 degrees Fahrenheit and line an 8×8 or 9×9 glass baking dish with parchment paper. I press mine into the pan, then cut the corners so I can fold them over each other.
- Combine crust ingredients and press into pan. Bake for about 19-20 minutes until the edges start to brown lightly. Remove from the oven and let cool.
- Make the mint filling by putting all the ingredients in a food processor and turn on high until combined. Pour the mint filling onto the crust and place into the fridge so that it sets.
- Make the chocolate topping by putting all the ingredients in the food processor and turning on high to combine. Pour onto the mint filling once its set and then place in the fridge to set.
- Once set remove from the fridge and let warm to room temperature before cutting into squares. If you don’t let it warm to room temperature it will crack. These can be stored in the fridge or on the counter. If it’s too hot in your house the chocolate and mint filling may melt because of the coconut oil.