After-Dinner Mint Bars

cbd mint bounty bars

Remember those after-dinner mints our parents use to have after dinner parties? They came in a thin, square box, with little wax papers between each candy. I think Cadbury made them? They always looked so fancy and I remember sneaking into the kitchen when my parents were sitting in the living room with their friends and stealing a couple. I’d bite through one and immediately be hit with this wonderful cooling sensation followed by a deep, dark chocolate. It was so satisfying and made me feel so luxe.

Well, since going vegan I haven’t had these again and I thought, enough is enough! I’ve made my own version that is not only vegan, but also a little healthier too. Not only that, but my version includes some CBD oil to give you that extra dose of calm before bed time, making them the ultimate after-dinner mint. Of course the CBD is totally optional! But I do think it adds a wonderful supplement to the candy bar. Sweet dreams!

CBD Mint Bounty Bars

The perfect after-dinner treat. It's creamy, smooth, cooling, and just down right satisfying.
Prep Time20 mins
Set Time20 mins
Course: Dessert
Cuisine: American
Keyword: cbd, chocolate, mint
Servings: 20 small bars

Ingredients

  • 1 3/4 cups or 140g desiccated coconut
  • 1/4 cup melted coconut oil (measure when melted)
  • 1/2 cup macadamia butter (make sure it's nice and runny)
  • 2 tbsp maple syrup
  • 1/8 tsp fine sea salt (basically a big pinch)
  • 5 drops food-safe peppermint essence (or add more if you'd like!)
  • 80 drops 1500mg Goodleaf CBD oil (optional)

Raw Chocolate for Dipping

  • 1/2 cup raw cacao powder
  • 1/2 cup melted coconut oil (measure when melted)
  • 2 tbsp maple syrup

(or just use 100g 70% + dark chocolate, melted!)

    Instructions

    • Mix all of the above ingredients for the filling, EXCEPT the CBD in a medium mixing bowl.
    • Before adding the CBD oil, make sure the mixture is cool as CBD oil is heat sensitive. Now add the oil and mix well.
    • Press into a lined loaf tin and smooth over the top.
    • Allow to firm up in the freezer for about 20mins or until firm enough to slice without the bars breaking.

    Raw Chocolate for Dipping

    • Mix together all the ingredients with a whisk until completely smooth and lump-free.

    Time to Assemble!

    • Once the coconut mixture is firm, slice into 10 short fingers (ie put the loaf tin in front of
      you so that it is landscape and not portrait. Then slice into 10 fingers from left to right –
      does that make sense? Now slice these fingers in half to get 20 bars total!
    • Now dip each bar into the chocolate mix (I find using two forks is easiest here). Allow each bar to drain a little over the chocolate mix before transferring to a baking sheet lined with nonstick baking paper/silicone mat.
    • Once you’ve dipped all the bars, dip them again (they should set quite quickly if you’ve had them in the freezer). I’d definitely double-dip if you make your own chocolate. But if using a pre-made chocolate bar you might not need it!
    • Sprinkle with a dash of sea salt for extra flavour.
      Will last a few weeks in a sealed container in the fridge.

    Notes

    This recipe was made using Goodleaf CBD oil – a proudly South African CBD company making exceptional products of super high quality. I can highly recommend their oils as well as their skincare products!

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