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Chocolate Mint Bars (Passover)


Rich, creamy, and totally addictive. A perfect refreshing dessert after any Yom Tov seudah. The best part is that there’s no equipment necessary, and they freeze well. They taste even better straight from the freezer!   Yields 36 bars (less if you cut them larger)


Prepare the Chocolate Mint Bars

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a nine-inch (23-centimeter) square pan with Gefen Parchment Paper.
2. For the crust: Whisk together the almond flour, sugar, potato starch, and salt in a small bowl. Add the coconut oil and mix together well with a spoon or your fingers until the mixture is crumbly. Press onto the bottom of the prepared baking pan. Bake for eight minutes.
3. Meanwhile, prepare the filling: In a medium-sized pot over low heat, heat the sugar and coconut oil until the sugar starts to melt and is a very pale beige. Remove from heat. Add the chocolate bar, broken in pieces, and the cocoa. Blend together well until the chocolate is completely melted.
4. In a separate bowl, whisk the eggs, salt, vanilla, and vinegar until frothy. Add to the chocolate mixture and quickly whisk all together until creamy. Pour over crust and return to oven for 18–20 minutes.
5. Remove from oven and allow to cool. Sprinkle with confectioners’ sugar, if desired.


Don’t worry if the sugar looks grainy when you remove the pot from the flame. It mostly melts while mixing. The tiny pieces that are left enhance the texture by adding an ever-so-slight crunch.


This recipe freezes well. You can make this in a sheet pan, a nine- x 13, or a nine-inch round tart pan. Adjust baking times accordingly.


If you’re serving someone with nut allergies, you can eliminate the almond flour from the crust and replace with all potato starch. I would recommend using two-and-a-half cups potato starch (or a combination of potato, arrowroot, and tapioca starches for a more similar texture to the original) instead of two cups. The texture will be entirely different, but it will work.


This recipe can be made without mint. Use the chocolate bar of your choice.


Oil can be subbed for margarine if your family doesn’t use margarine on Pesach.


Photography by Hudi Greenberger
Styling by Renee Muller