Healthy Andes Chocolate Mint Bars

These Andes Chocolate Mint Bars are incredible. The best part? Completely healthy. No guilt! Be prepared to eat the whole batch yourself!

These Andes Chocolate Mint Bars were so incredible…

THEE BEST CHOCOLATE BARS! It is fair to warn you that if you make these Andes Chocolate Mint Bars, be prepared to eat the whole batch...yourself. You won't want to share. #dessert #chocolate #healthy #vegan #raw

And I say “were” because within a blur of several hours, they were gone. But I might have cheated and taken them to church for our young women to devour. I had eaten like FOUR within a short span of a few hours and I thought, I’ve got to get rid of these. They are too dangerous. And thus the young women were benefactors of my generosity! :) It’s really hard for me to share something I absolutely adore. I hate parting with my chocolate. I will emphasize HATE here. If someone told me there is no chocolate in heaven, I would plainly and simply fight tooth and nail from going. That’s how badly I hate parting with chocolate. In fact, the 12-step chocolate program is never to be more than 12 steps away from chocolate.

Do you love Andes chocolate mints? Prior to me switching to a plant-based diet, Andes Chocolate Mints and I were tied to the hip…literally. I ate, they tied themselves to my hips. But they are sooooo good. I would frequent any restaurant who gave out Andes mints as a farewell gesture. Andes Chocolate Mints are known for their rectangular squares that has a mint green layer sandwiched in between two chocolate-brown layers. When I made these Andes Chocolate Mint Bars, the first thing I thought was these taste like like a healthy version of Andes Chocolate Mints and thus the title for these bars was born. And thus my love for this Andes mint chocolate bars recipe.

And guess what? They are amazingly healthful! Made with an avocado center, dates, maple syrup. So healthful in fact, that you will not feel the guilt chugging these puppies down!

So, it is fair to warn you that if you make this Andes Mint Chocolate Bars recipe, be prepared to eat the whole batch…yourself…or find a youth group to share them with. If you can part with your chocolate, that is.

These Andes Chocolate Mint Bars are:


No cholesterol

Very low in sodium




Lightly sweet




Andes Chocolate Mint Bars
Prep time
Total time
Recipe type: Dessert
Serves: 14 servings
Bottom Layer
  • 1 cup raw almonds
  • 1 cup pitted dates, soaked until soft
  • 2 tablespoons water
  • 1 tablespoon unsweetened cocoa powder
Middle Layer
  • 1 avocado, pitted and peeled
  • 3 tablespoons coconut oil, melted
  • 4 tablespoons maple syrup
  • 1 banana
  • 1/2 teaspoon vanilla extract
  • 5-10 drops peppermint extract, to taste
  • 3-4 drops green food coloring (optional)
  • Pinch of salt
  • Green food coloring
Top Layer
  • 3 tablespoons unsweetened cocoa powder
  • 3 tablespoons coconut oil, melted
  • 2 tablespoons maple syrup
  1. Line an 8x8-inch baking dish with parchment paper; set aside.
Bottom layer:
  1. In a food processor, add almonds, dates, and cocoa. Add water, if necessary, to help the crust ingredients come together. Pulse until mixture is sticky. Using a spatula, spread mixture to the bottom of prepared baking dish.
Middle layer:
  1. Wash out processor. Add all middle layer ingredients to food processor and pulse until smooth. Spread evenly over bottom layer. Place in refrigerator while making the top later.
Top layer:
  1. Meanwhile, mix together all ingredients for the top layer in a small mixing bowl and evenly spread over the middle layer.
  2. Place in freezer and freeze until harden. Prior to serving, thaw for about 20-30 minutes.
Nutrition Information
Serving size: 1 bar Calories: 176 Fat: 11.5g Saturated fat: 5.6g Trans fat: 0.0g Carbs: 19.4g Sugar: 13.6g Sodium: 14mg Fiber: 3.3g Protein: 2.2g Cholesterol: 0mg

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Recipe adapted from Rawsome Vegan Baking cookbook by Emily Von Euw and Eat Good 4 Life

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.


  1. I made these and they have been SO well received. I’ll be making a big batch for a friend’s wedding this weekend – I’m cutting them into cute little 1-inch squares and putting them in flower-shaped mini-cupcake liners. Thanks!!

    • Yay! I’m so happy to hear that Becky. It’s one of our favorites, too! Love that mint flavor.

  2. says:


    I ADORE Andes mints, LOVE restaurants who serve them and will be making these brownies in the very near future! If I had Andes in the house right now I would make them this afternoon!

  3. I will make these but the butter content…..OWWWWW!

  4. You had me at Andes. That’s all it took and I knew I was meant to eat these brownies!

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