Monday, May 4, 2015

Chocolate and Mint - A Recipe for Success

We are in celebratory mode here.
The colleges in our area graduate this Friday and Saturday.
So Sunday night, we had a Crunch and Munch for the graduates.
I brought some buffalo quinoa bites, ants on a log, pizza bread sticks and grasshopper bars.
I did not try the bars, but hubby has been enjoying them.
I did try the mint layer - it was more coconut flavor than I expected,
but still good.

Coconut and Avocado Grasshopper Bars

1 Haas avocado
1/4 c. honey
6 T. coconut oil, melted
1 1/2 c. shredded unsweetened coconut
3/8 t. mint extract (I multiplied this by about 5)
dash of salt
1/4 c. coconut oil
2 T. honey (I doubled this too)
1/4 c. cocoa powder
1/4 t. vanilla extract
dash of salt
Line a 9×9 inch baking dish with foil.
Place all ingredients in high powered blender or a food processor. I did the avocado, honey, and oil in the blender 
and then added the finely shredded coconut in a bowl and mixed with a spoon.Smooth mixture into prepared dish and stick in the freezer.
In small saucepan, melt coconut oil and honey over low heat.
Remove from heat and stir in remaining ingredients.
Pour over chilled bottom layer and return to the freezer for about 15 minutes,
or until the chocolate layer is hardened.
Remove from foil and cut into bars. Store covered in the freezer.

This Week's Menu

Sunday:  Veggie Frittata
Monday:  Burgers with Guacamole
Tuesday:  Pecan Crusted Chicken
Wednesday:  Zesty Pork Tenderloin
Thursday:  Chicken Nuggets
Friday:  BBQ stuffed potatoes
Saturday:  Chicken w/Balsamic Strawberry Sauce

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