Ingredients

The following ingredients have 10 Servings
  • 1 cup sliced almonds
  • 1 cup medjool dates (or regular dates, soaked in water for 1 hour)
  • 3 tbsp cocoa powder
  • 1/4 tsp salt
  • 2 cups raw cashews (soaked overnight)
  • 1/4 cupbrown rice syrup
  • 1/4 cup almond milk
  • 1 tbsp coconut oil, melted
  • 1/2 cup shredded coconut
  • 1 tsp mint extract
  • 1 tsp vanilla extract
  • drop of green food colouring (optional)
  • 1/3 cup coconut oil
  • 1/3 cup cocoa powder
  • 3 tbsp maple syrup

Instruction

  • Line an 8×8 inch baking sheet with parchment paper. Set aside.
  • In your food processor, add your almonds, medjool dates, cocoa powder, and salt. Pulse together until it forms a dough.
  • Using your hands, press your dough into your baking sheet until it covers the bottom of the pan. Place in the fridge to set.
  • To make the filling, add your cashews to your food processor, or high speed blender. Pulse until they form a creamy texture.
  • Add your brown rice syrup, almond milk, coconut oil, shredded coconut, mint extract, and vanilla extract. Pulse until smooth.
  • Pour your mint layer into your pan, and place into the freezer to firm up for 15-30 minutes while your prepare your chocolate topping.
  • In a small saucepan, mix your coconut oil cocoa powder, and maple syrup together until smooth. Remove your pan from the freezer, and pour chocolate coating on top.
  • Place your pan in the fridge and let sit for at least 2 hours, or overnight.
  • Slice and serve.