Gluten-Free Peppermint Cocoa Crunch Bar
Indulge in the irresistible flavor of these Gluten-Free Peppermint Cocoa Crunch Bars, the perfect holiday-inspired treat that's both decadent and allergen-friendly. Combining rich cocoa powder, gluten-free rolled oats, and a nutty almond butter base, these bars are topped with a luscious layer of melted dark chocolate and festive crushed peppermint candies. Sweetened naturally with maple syrup and infused with hints of vanilla and peppermint extract, each bite offers a delightful crunch and refreshing burst of mint. Quick to prepare in under 30 minutes and ideal for parties, gifts, or afternoon snacks, this no-fuss dessert delivers on taste, texture, and presentation. Whether you follow a gluten-free lifestyle or simply crave a sweet treat packed with seasonal cheer, these bars are sure to be a hit!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Gluten-free rolled oats
- 0.5 cup Unsweetened shredded coconut
- 0.75 cup Cocoa powder
- 0.5 cup Coconut oil
- 0.5 cup Maple syrup
- 1 teaspoon Vanilla extract
- 1 teaspoon Peppermint extract
- 0.5 cup Almond butter
- 1 cup Dark chocolate chips (gluten-free)
- 0.25 cup Crushed peppermint candies (gluten-free)
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
In a large bowl, mix the gluten-free rolled oats, shredded coconut, and cocoa powder until well combined.
In a small saucepan over low heat, melt the coconut oil. Add the maple syrup, vanilla extract, peppermint extract, and almond butter. Stir until smooth and well combined.
Pour the wet mixture into the dry ingredients and stir until fully incorporated.
Transfer the mixture to the prepared baking pan. Use your hands or a flat spatula to firmly press the mixture evenly into the bottom of the pan.
Bake in the preheated oven for 10 minutes, then remove and let cool slightly.
While the base is cooling, melt the gluten-free dark chocolate chips in a microwave-safe bowl in 30-second increments, stirring between each, until fully melted and smooth.
Spread the melted chocolate evenly over the baked base using a spatula.
Sprinkle crushed peppermint candies evenly over the chocolate layer.
Allow the bars to cool at room temperature, then chill in the refrigerator for at least 1 hour or until the chocolate is set.
Once set, lift the bars out of the pan using the parchment paper overhang. Cut into 12 equal pieces and serve.
Store any leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
4486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 295.2 g | 378% | |
| Saturated Fat | 168.8 g | 844% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 47 mg | 2% | |
| Total Carbohydrate | 448.0 g | 163% | |
| Dietary Fiber | 69.7 g | 249% | |
| Total Sugars | 277.9 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 649 mg | 50% | |
| Iron | 34.4 mg | 191% | |
| Potassium | 3323 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
