No Bake Paleo Avocado and Coconut Grasshopper Bars

Source: Wholenewmom.com

Ingredients

Mint Layer

• 2 Hass avocados (about 8-10 oz)
• 1/2 cup low-carb sweetener 
• 3/4 cup coconut oil (melted)
• 6 scoops stevia (approximately 3/16 teaspoon)
• 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

1. Lightly grease an 8×8 pan.
2. Place all ingredients in high powered blender or a food processor. Process until blended. If you prefer the texture of coconut in the finished result, do not process completely.
3. Spread mixture into prepared pan and place in freezer.

Chocolate Layer

1. In small saucepan, melt coconut oil and sweetener over low heat.
2. Remove from heat, add in remaining ingredients, and stir to combine.
3. Pour over chilled bottom layer. Return to the freezer until the chocolate layer is solid–about 15 minutes.
4. Cut into bars using a warmed knife
5. Store covered in the refrigerator or freezer.