Primeadine GF Mint Choc Chip Grasshopper Bars

A decadent dessert with a cellular secret.

Some desserts feel like pure indulgence, and some quietly do you good. These mint chip grasshopper bars are both. Inspired by the iconic Grasshopper cocktail and its layers of fudgy chocolate, cool mint, and glossy cream, this is a lighter, plant-based version: a rich cacao-cashew crust beneath a silky peppermint cream, no baking required. Folded through it all is Primeadine GF, so every cool, chocolatey bite carries your daily cellular foundation. 

Ingredients

For the crust:

• 3/4 cup raw cashews (115g)
• 2 tbsp cacao powder
• 2 1/2 tbsp coconut butter
• 1 tbsp maple syrup

For the cream:

• 1 1/2 cups raw cashews (225g)
• 1/4 cup maple syrup (60ml)
• 1/4 cup coconut cream (60ml), plus extra to drizzle (optional)
• 3 tbsp coconut oil
• 1/4 tsp peppermint extract
• 1 tsp vanilla extract
• Sprinkle of chopped mint leaves (optional), plus extra to garnish
• 2 tbsp cacao nibs
• 1/4 tsp salt
• 1/4 tsp spirulina powder
• 2 level scoops Primeadine GF, plus extra to sprinkle on top (optional)

Makes 6 bars (11.6 x 3.8cm). Adapted from Jamie Hall's spirulina mint chip grasshopper bars (Alternative Alchemy, p.124).

Note: No coconut butter? No problem, make your own! Blend 1 cup unsweetened coconut flakes with 1 tbsp coconut oil and a splash of vanilla extract in a food processor until smooth. Store any leftovers in an airtight container in the fridge.

Method

Start with the crust. Add the cashews, cacao powder, maple syrup, and coconut butter to a high-speed food processor and blend until it reaches a dough-like consistency. If it feels a little dry, add more coconut butter a touch at a time until it comes together.

Divide the crust evenly between non-toxic silicone molds and press firmly into place so the bars hold their shape. Transfer to the freezer while you make the cream.

In a blender, combine the cashews, maple syrup, coconut cream, coconut oil, peppermint extract, vanilla extract, mint leaves if using, cacao nibs, spirulina, and Primeadine GF. Blend on high for about 3 minutes, until completely smooth with no cashew clumps remaining. Pour over the chilled crusts and level the tops.

Return to the freezer and freeze for 6 hours, or until solid.

Optional drizzle: around the 3-hour mark, stir together 3 tbsp coconut cream and 1 drop of peppermint extract, and drizzle over the tops. If your coconut cream is too thick, loosen it with a splash of coconut milk until it reaches a melted-chocolate consistency.

Once set, release the bars from the molds. Garnish with fresh mint and a light sprinkle of Primeadine GF, if you like, and serve.

Why we love it

This is a dessert that gives back. Raw cashews bring a naturally creamy richness along with healthy fats and minerals, while cacao delivers deep chocolate flavor and a generous dose of antioxidants. Peppermint adds that signature cooling lift, and a whisper of spirulina lends both its jewel-green color and a nutrient-dense boost. Best of all, there is no refined sugar and no baking required.

And Primeadine GF brings it all together, delivering naturally occurring spermidine alongside lutein, nobiletin, and a full spectrum of vitamins and minerals sourced from Okinawa's chlorella, shikuwasa citrus lime peel, and turmeric. It blends invisibly into the cream, adding nothing to the flavor and everything to the cellular picture.

Ready to make longevity a pleasure?

Shop Primeadine GF and bring the cellular science home, one beautiful bite at a time.