No Bake Chocolate Peppermint Cheesecake Bars (Low Carb)
Servings 8
Ingredients
- 1 1/2 C Almond Flour
- 1/4 C Cacao Powder
- 1+1 T+t Black Cocoa Use 1/3 C of cocoa powder if you don't have black cocoa powder
- 1 Pinch Salt
- 2 T Sugar-free Maple Syrup I used Lakonto
- Additional sweetener to taste I added at least 2 tablespoons
- 1 T Melted Coconut Oil
- 1 T Almond Milk, slightly warm
- 1/2 t Vanilla extract
- 8 oz Cream Cheese, softened
- 3 T Powdered Sweetener, taste add more if needed
- 1/4 t Peppermint extract, add more if desired Add more a drop at a time
- 1/2 t Vanilla
- 1/3 C Chocolate of choice Sugar-free chocolate chips or on plan chocolate
- 1 t Coconut Oil
Instructions
- Line the loaf pan with parchment paper, leaving enough overhang to lift the bars out. Do this first. I didn't and needed help because my hands were covered in the dough. Combine your dry ingredients in a bowl.
- Mix all the brownie-base ingredients until evenly combined. Taste and adjust the sweetener as needed. I used my hands to really combine Them.
- Press firmly into the prepared pan. Freeze for **10–15 minutes** while preparing the filling. I used the sides of the parchment paper to help smash down the dough and make it as evenly as possible.
- Beat the softened cream cheese, powdered allulose, vanilla, and peppermint extract until smooth. Taste and adjust the sweetness or peppermint. Make sure the cream cheese tastes great to you. This is where most of the flavor comes from.
- Spread over the brownie base. Freeze for **30–45 minutes**, until the filling is firm enough to support the topping.
- Combine the chocolate chips and coconut oil. Microwave in **15-second intervals**, stirring between each, until melted and smooth.
- Let the chocolate cool slightly, then spread a thin layer over the filling. See note below.
- Feel free to return to the freezer until firm. I cut mine right away. Lift out using the parchment paper.
- Cut into sticks or squares with a warm, dry knife. Note: The chocolate hardens fairly quickly. If you want pretty pieces, cut first and then spread the chocolate topping on top. You can also add some sugar-free peppermint on top or even some pieces on the sides where the cream cheese layer is.
