Ingredients

The following ingredients have 9 Servings
  • 2 cups Walnuts ((200g))
  • 1/2 cup Pitted Medjool Dates ((90g) Packed)
  • 1/4 cup Cocoa Powder ((22g) Unsweetened)
  • 2 cups Raw Cashews ((300g) pre-soaked for 1 hour in hot water)
  • 1/2 cup Dessicated Coconut ((40g) Finely shredded coconut)
  • 1/3 cup Coconut Oil ((80ml) Melted)
  • 1/4 teaspoon Sea Salt
  • 1/2 cup Maple Syrup ((120ml) or Date Syrup)
  • 1/4 teaspoon Peppermint Extract
  • 1 cup Baby Spinach ((30g))
  • 1/2 cup Coconut Oil ((120ml))
  • 1/2 cup Maple Syrup ((120ml) or Date Syrup)
  • 3/4 cup Cocoa Powder ((65g) Unsweetened)
  • Sprinkle Dessicated Coconut (Finely shredded coconut)

Instruction

  • Place the walnuts, dates and coca powder into the food processor and process on the S blade until a sticky dough has formed. It should hold together when you break off a piece and squeeze it together.
  • Press this down into an 8x8 inch square dish and place into the freezer to set.
  • Add the soaked cashews, coconut, melted coconut oil, salt, syrup, peppermint extract and spinach into the blender and blend until smooth.
  • If you don't have a powerful blender, then you can do this step in the food processor as well.
  • Pour this out over the base and smooth down with a spatula or the back of a spoon. Return to the freezer to firm up before you add the topping.
  • Add the melted coconut oil, syrup and cocoa powder to the food processor and process into a smooth chocolate.
  • Pour this out over the mint filling and smooth down with a spatula or the back of a spoon.
  • Return to the freezer to set.
  • When it's very firm, slice into squares, decorate with some dessicated coconut and enjoy!