Ingredients

The following ingredients have 9 Servings
  • BASE:
  • 1 cup of pitted Medjool dates
  • 3/4 cup of almonds
  • 1/4 cup pecans
  • 1/4 teaspoon vanilla
  • 2 Tablespoons of cacao powder
  • 2 tablespoons of melted coconut oil
  • Pinch of Himalayan salt
  • FILLING:
  • 2 1/2 cups of cashews (soaked for 4 hours, drained and rinsed)
  • 1/2 cup of maple syrup
  • 6 Tablespoons of coconut oil melted (or cacao butter, melted)
  • 2 Tablespoons of Tapioca Flour
  • 1/2 cup coconut milk
  • 1/2 teaspoon Himalayan salt
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon peppermint
  • 1 cup baby kale leaves

Instruction

  • TO MAKE THE BASE:
  • In a food processor add the almonds, pecans, and vanilla. Pulse on high until fine crumbs form. Then add the dates, cocoa powder, 2 tablespoons of melted coconut oil and a pinch of Himalayan salt and pulse until the mix sticks together.
  • Press tightly into the bottom of 9 silicone muffin pan molds.
  • MAKE THE FILLING:
  • In a blender add the cashews, maple syrup, tapioca flour, coconut milk, and Himalayan salt. Blend on high until smooth. Add the melted coconut oil.
  • Pour half of the batter in a bowl. Add the vanilla and blend. This is the white chocolate mixture.
  • With the remaining mixture that is in the blender add the peppermint and baby kale. Blend until very smooth. This is the peppermint mixture.
  • Pour the white chocolate mixture evenly distributed into each of the 9 muffin cups. Freeze for about 30 minutes.
  • Remove from freezer and make sure it is hard. Add the peppermint mixture on top of the white chocolate mixture evenly distributed into each of the muffin cups.
  • Set in the freezer for 4 hours or more. (Use any extra mixture for decorating the tops or make another batch of the filling to decorate.) If decorating, do it once the cakes are hard.
  • Let the cakes set out for 30 minutes before serving.