Tomorrow is Thanksgiving, but I can't stop thinking about one thing, and that's...Christmas! This is my favorite time of year. I love going to holiday parties at my church and with friends, making yummy Christmas recipes, and much, much more. But anyway, today is my "Thanksgiving prep" day, and I wanted to share with you what I'm making for tomorrow, neither of which are Thanksgiving-y AT ALL. The first is key lime pie (hello, Thanksgiving in summer?) and the second is a gluten-free, frozen mint "ice cream" bar recipe, which is what I'm sharing with you today.
So...it's kind of supposed to be a "Christmas" recipe (hence the fact that it's peppermint flavored and dark chocolate-y) but I don't care. I'm making it for Thanksgiving anyway, and I'll probably end up making it again for Christmas! This recipe is gluten-free, and both my grandmother and dad are gluten-free which is the main reason I'm making this despite it's very un-Thanksgiving vibe.
Whew, that was a mouthful. But less talking, more doing! (Because really I could go on for hours about this!) :)
I got this recipe from Food Faith Fitness, (foodfaithfitness.com), and she is my absolute FAVORITE blogger!!! The Vegan and Gluten Free Mini Banana Cupcakes were her recipe, modified by me. Today's recipe is also a little modified too, but mostly her genius skill and creativity! So without further ado, let me show you this recipe!
Mint Chocolate Frozen Bars:
For the crust:
For the cream:
For the topping: