Mint Patty Bars (Low-Carb,Sugar-Free, THM:S!)
When I was a little girl, my Mom would let each of us pick out a small treat in the checkout lane at the end of our grocery shopping trip. More times than not, I’d choose a Peppermint Patty. They always give me a feeling of nostalgia, yet I haven’t been able to find a healthy version that I LOVE.
Until I created these bars. My Mint Patty Bars have a graham cracker type crust, a mint mousse filling, and a chocolate topping. Together, these flavors are pretty close to my beloved Peppermint Patty! Plus, they are super pretty, which is always a given with girly Cate. 🙂 These bars are low-carb, sugar-free, grain-free and a Trim Healthy Mama “S”. They have a large dose of coconut oil in them which gives them super-metabolism revving powers.
Feed them to your non-healthy eating loved ones and they’ll never be able to tell that this isn’t a sugar-filled dessert!
Special Items Mentioned:
- 2/3 C. Baking Blend Or almond flour
- 4 T. Melted Butter
- 4 oz. Cream Cheese
- 1/4 C. Cream
- 1/2 C. Gentle Sweet
- 1/4 t. Mint Extract
- 2 T. Coconut Oil
- 3 Drops Green Food Coloring (This is optional. I don't mind a couple drops of food coloring to make a pretty dessert! If you want something different, you can puree 1/2 C. Spinach leaves with 1/2 t. water to give the filling a more natural green color)
- 1/2 Batch Skinny Chocolate (Find in the THM Cookbook. If you don't have access to that, you can use melted 85% Chocolate)
- Combine both ingredients and press in the bottom of an 8x8 inch baking pan. Bake at 350 degrees for 15 minutes. Cool.
- Combine all ingredients and whip until thick. Spread evenly on cooled crust.
- Spread melted skinny chocolate on top of the mint filling. Place in freezer for 10 minutes, then refrigerate for 30 more minutes until the filling is set. (Note: The longer you refrigerate, the thicker the filling gets!) Keep leftovers refrigerated.