Grasshopper Bars

Happy St. Patricks day! Also known as the day to eat green foods and drink too much beer. My kind of holiday.

It has been quite some time since I have actually made food that is colored green for this holiday. See… food coloring kinda freaks me out.

Grasshopper bars (vegan, raw,  gluten free)

Sure I will use it. It’s pretty much a requirement when frosting a pretty cake. That doesn’t mean it freaks me out any less.

What I really need to do is learn to make food coloring from other foods such as beets or turmeric or whatnot. Also freaks me out a little bit because who wants turmeric flavored icing? I do what to color Easter eggs with natural colorings this year but I haven’t quite made the leap to using it for sweet applications or icing.

Such a wuss.

You know what else freaks me out? Things like these bars. The whole concept of vegan and raw I just really haven’t wrapped my mind around. I am learning slowly (remember the date balls?). It is just such a far leap from the kind of cooking that is comfortable and easy for me.

Grasshopper bars (vegan, raw,  gluten free)

Sometimes making things like this makes me feel like an idiot in the kitchen. I strongly dislike the feeling of incompetence when standing at my stove. And yet I gave these a shot. Where I mildly fubared it was in making the chocolate topping. I overheated the coconut oil so when I added the honey and vanilla it got all kinds of splattery and messy. Not ok.

And yet it turned out. I was quite pleased with the outcome. You can taste a hint of avocado but hey I feel like it is a small price to pay for not having to use green food coloring. The very best part of making these? That very night we had an impromptu get together with some friends who happen to be vegan and I had an awesome dessert to serve.

Go me.

Grasshopper bars (vegan, raw,  gluten free)

One year ago today: Chocolate Hazelnut Biscotti

Grasshopper Bars¬†(Makes 1 8×8 pan)
From Raia’s Recipes

Mint layer:
1 Hass avocado
1/4 cup honey
6 tablespoon coconut oil, melted
1 1/2 cup shredded unsweetened coconut
1/2 teaspoon peppermint extract
dash of salt

Chocolate layer:
1/4 cup coconut oil
2 tablespoon honey
1/4 cup cocoa powder
1/4 teaspoon vanilla extract
dash of salt

Line a 8×8 inch baking dish with parchment. Place all ingredients in the bowl of your food processor. Blend until smooth. 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.

Grasshopper bars (vegan, raw,  gluten free)

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