Ingredients
Base
1 cup walnuts
1 cup medjool dates
1 cup shredded coconut
Pinch of salt
Chocolate Layer
1 cup soaked cashews (drained and rinsed)
1/3 cup rice malt syrup
2.5 tbsp. coconut oil (melted)
1/4 cup coconut cream
1/4 cup Pure Cocobella Straight Up coconut water
1 tbsp. lemon juice
1/4 cup carob powder
1 tsp vanilla powder
Peppermint Layer
1 cup soaked cashews (drained and rinsed)
1/3 cup rice malt syrup
2.5 tbsp coconut oil (melted)
1/4 cup coconut cream
1/4 cup Pure Cocobella Straight Up coconut water
1 tbsp lemon juice
1/4 cup packed fresh mint leaves
2-3 drops peppermint essential oil
Optional: 1/8-1/4 tsp spirulina (for colour)
Method
Press mixture firmly into a lined square cake tin and place into the freezer to set for 20-30 minutes
Add chocolate layer ingredients to a food processor and blend until smooth and creamy (this may take a couple of minutes depending on the blender you’re using).
Remove chilled base layer from the freezer and add chocolate layer mixture, smoothing the surface with a wooden spoon.
Place into the freezer to set for another 20-30 minutes
Process peppermint layer ingredients in a high speed blender and blend until smooth and creamy.
Remove chilled layers from the freezer and add peppermint layer mixture, smoothing the surface with a wooden spoon.
Place into the freezer to set overnight.
To serve, remove from the freezer and allow to sit for 5 minutes. Serve sliced into small sized squares. Optional: decorate with melted chocolate, cacao nibs and coconut flakes.
