Ingredients
Base
100 g raw almonds
50 g dessicated coconut
50 g dates
20 g coconut oil
20 g raw cacao powder
pinch sea salt
Filling
80 g coconut oil
100 g coconut milk
160 g raw cashews soaked for at least 30 mins, drained
50 g rice malt syrup or honey
pinch sea salt 4-6 drops
peppermint oil (food grade)
Chocolate topping
50 g coconut oil
25 g raw cacao powder
50 g rice malt syrup or honey
Preparation
Base
Line a small slice tray with baking paper
Combine all base ingredients into high speed blender or food processor and process until crumb is ticking together
Transfer mixture to the lined tray, spreading out evenly to cover the base
Place in freezer while you make the filling
Filling
Combine all of the filling ingredients except the peppermint oil
Process at med-high speed until smooth and creamy, this may take 3-4 mins
Add the peppermint oil, start with 2 drops and increase to suit your taste, gently combine on a low speed
Pour filling over base and return to freezer
Chocolate Topping
Melt your coconut oil in a small saucepan then add cacao and sweetener, stirring gently to combine
Ensure that your topping has begun to set before pouring your chocolate topping over it!
Pour the topping carefully and tilt the tray to ensure that the filling is covered evenly
Return to the fridge or freezer to set and to store