There's something incredible about the combination fresh mint leaves, creamy coconut milk, and crunchy chocolate chips that make mint chocolate chip ice cream so dreamy.
And unlike chocolate, vanilla, and strawberry, this flavor is pretty much only found in the freezer. Yes, there may be mint chocolate lattes and girl scout cookies, but without the contrast of bright green freckled with chips, the integrity is missing. Mint chocolate ≠ mint chocolate chip.
If I didn't box away my ice cream maker for the winter, I would have frozen over by now. Never fear, these chewy, gooey bars will hold you over until summer. These Mint Chocolate Chip Cookie Bars are very fudgy. So don't be fooled by the beans and oats - you will feel indulged!
|Mint chocolate chip for all seasons|
Mint Chocolate Chip Cookie Bars
Yields a full 13x9x2 pan
1 bunch mint leaves, blanched and shocked
1/4 cup coconut milk
1 can white beans, drained and rinsed
1/3 cup agave nectar
1 cup plus 2 tablespoons ground demerara sugar (or any vegan sugar)
1/2 cup unsweetened applesauce
1/4 cup light olive oil (or any baking oil)
1 tablespoon mint extract
1 1/2 teaspoons vanilla extract
1 3/4 cup white wheat flour
1/4 cup rolled oats
1/2 teaspoon baking powder
1/4 teaspoon sea salt
3/4 cup nondairy chocolate chips
Heat oven to 350F. Lightly grease a brownie sheet tray and dust with flour.
To blanch and shock the mint, plunge the leaves into a small pot of rapidly boiling, salted water. Remove five seconds later and shock them in an ice water bath until cold. In a high speed blender, combine mint leaves with the coconut milk until smooth.
In a food processor, puree the beans with the agave nectar. Transfer to a large bowl and add in your coconut milk/mint leave mixture, sugar, applesauce, oil, mint extract, and vanilla extract. Stir well.
In a medium bowl whisk flour, oats, baking powder, and salt. (If you want the chocolate chips to be on the inside of the bars, like I did, add chips to dry ingredients.) Add the dry mix to the wet ingredients and combine well. (If you want the chocolate chips to stud the outside of the bars, add chips at this stage.)
Spread dough evenly on prepared baking sheet and bake until golden and an inserted toothpick removes clean, about 30 minutes. Let cool in tray before cutting up into bars.