One bite into these beauties, and it was pure love. Think Andes bar elevated x 1,000. We dreamt of a mint-layered brownie bar, did some experimenting, and totally nailed the landing (not to brag, but these are what dreams are made of).

A no-bake brownie is layered with creamy, minty coconut butter and topped with luscious chocolate ganache. Swoon! What’s not to love? Just ten ingredients and simple methods are required for these decadent, vegan, gluten-free bars. Let us show you how it’s done!

How To Make These Brownie Bars

These bars consist of three luxurious layers:

  1. Bottom: No-Bake Brownie Base
  2. Middle: Creamy Coconut Mint Filling
  3. Top: Chocolate Ganache

First, we make the brownie layer from a base of walnuts and dates. Cocoa powder provides the classic chocolate taste, and sea salt enhances the flavors. The result is a rich, chocolaty brownie with fiber, magnesium, iron, and more.

Next comes the creamy base of cashew butter and coconut butter, plus peppermint extract for minty flavor!

The filling gets its natural green color from your choice of superfood powders: moringa, matcha, barley grass, or spirulina. Each will give it a slightly different hue of green. Just make sure you’re using a high-quality brand for a more vibrant filling (you can find our brand recommendations linked above or in the recipe).

Last (but most definitely not least) is a simple chocolate ganache topping made with creamy coconut milk and dairy-free chocolate. A little bit of coconut oil makes it melt-in-your-mouth delicious.


Brownie Layer

  • 1 1/2 cups raw walnuts
  • 1/4 cup cocoa powder (or cacao powder)
  • One pinch of sea salt
  • 1 cup packed dates, pitted (we prefer Medjool // if dry, soak in warm water for 15 minutes, then drain and pat dry)

Mint Layer

  • 1/4 cup raw cashew butter
  • 3/4 cup coconut butter (homemade or we like the brand Ostara)
  • 1 tsp peppermint extract
  • 1/4 tsp moringa powder (optional, but gives the mint layer its green color. Or sub matcha, barley grass powder, or spirulina. They all yield a slightly different hue of green.)

Chocolate Ganache Layer

  • 1 1/4 cups vegan dark chocolate or chocolate chips, finely chopped (such as Enjoy Life brand)
  • 7 Tbsp full-fat coconut milk
  • 1 Tbsp coconut oil


  • Line an 8×8-inch baking dish with parchment paper. Make sure that the parchment comes up above the pan on all sides — you’ll use it to lift the bars out at the end.
  • Prepare crust by adding walnuts, cocoa powder, and sea salt to a food processor and blending into a meal. Add pitted dates to the food processor and pulse about five times; scrape down the bowl and pulse again until the dough looks well combined and moist. It should stick together between two fingers when pressed. If it is too dry, add more pitted dates or a splash of water.
  • Transfer the dough to the parchment-lined baking dish and spread with fingers or a spatula to evenly distribute — it should be about 1/4-inch thick. To get an even layer, top the brownies with parchment paper and use a flat-bottomed object — such as a drinking glass or measuring cup — to press and pack the crust into a solid, even layer. Place the crust in the freezer for 15 minutes to chill while you make the mint layer.
  • Add cashew butter and coconut butter to a small mixing bowl. Microwave for 10-20 seconds to soften slightly (or gently heat over a double boiler), and then mix until no lumps remain and it’s smooth and silky. Add in peppermint extract and moringa powder (optional for color // or sub matcha, barley grass powder, or spirulina) and stir well until fully combined.
  • Remove crust from freezer and pour mint layer over the crust. It should be thin enough to spread easily. Use a spatula to get the mint layer all the way to the sides and corners of the pan, then gently shake the pan to even out the top of the mint layer. Place it into the refrigerator to chill for 10 minutes while you make the ganache.
  • Add the finely chopped dark chocolate to a medium mixing bowl. To a separate glass mixing bowl, add coconut milk and coconut oil and microwave until hot but not boiling (alternatively, heat in a saucepan on the stovetop until very hot). Pour the coconut milk mixture directly over the chopped chocolate. Do not stir. Cover with a lid or a piece of aluminum foil to encourage it to melt. Let the chocolate sit, covered, for 5 minutes.
  • After 5 minutes, uncover, then whisk to combine. The mixture should be entirely melted and smooth. If not, heat in the microwave in 20-30 second increments until altogether smooth and no chunks remain. (Alternatively, set your glass or ceramic mixing bowl over a double boiler on the stovetop to melt).
  • Remove your pan from the refrigerator and pour the ganache on top. Spread with a spoon until smooth. Then return to the freezer to set for 10 minutes or until semi-firm to the touch (and firm enough to slice).
  • Remove the pan from the freezer and gently lift the bars out of the pan using the parchment paper. If any chocolate or filling is stuck to the sides of the pan, gently loosen the edges with a butter knife until the bars can be lifted out.
  • Place on a cutting board or counter and slice into desired shapes. These are rich, so we recommend cutting them into at least 16 squares (as the original recipe is written).
  • These are best enjoyed slightly chilled or at room temperature and will keep for up to 1 week in the refrigerator or one month in the freezer.