Super excited to share this one with you! It’s been given the double SG tick of approval. He’s literally already had two pieces since arriving home form work.
I am obsessed with choc-mint flavour combos and if you are too this recipe is definitely for you! It’s also packed full of healthy fats, fibre & fresh mint, making it a good alternative to a traditional choc mint slice and I promise doesn’t compromise on taste.
Ready in: 30 minutes Makes: 11- 22 pieces Ingredients:
1 cup almonds
12 medjool dates, pitted + soaked until soft
1/3 cup cacao powder (I use @tropeaka)
1/3 cup desiccated coconut
1 tsp vanilla extract
3 tbsp warm water
Pinch of salt
2 cups cashews, soaked overnight
3/4 cup fresh mint leaves, tightly packed
6 medjool dates, pitted
1/2 cup coconut oil, melted
2 tbsp rice malt syrup
1/4 tsp of spirulina or matcha powder (I used @Tropeakaspirulina)
1 tsp peppermint oil
3 tbsp cacao powder
100g dark chocolate (I use @lindt)
Step 1. Place all the ingredients for the base in a food processor on a high speed and blend for about 1 minute until mixture resembles a fine, sticky crumb. Add an additional tbsp of water if the mixture is not sticky enough. Firmly press mixture into the base of your prepared tin and place in the freezer while you make the filling
Step 2. Process all the ingredients for the filling except for the cacao until combined and smooth. Set aside half of the mixture. Add the cacao to the remainder of the mixture and blend
Step 3. Spoon the chocolate coloured half of the filling on top of the base and smooth with the back of a spoon. Freeze for approx 5 mins before spooning on the remaining green filling layer
Step 4. Melt the dark chocolate in microwave and drizzle a fine layer to decorate the top of your slice. Place slice in the freezer to set.
Notes: Sore in an airtight container in the freezer. Tray I used is 24x14cm.
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