https://www.cutoutandkeep.net/projects/desserts • Posted by Lorna
I love this one, mint and chocolate are one of my favourite sweet flavour combinations. When creating this, I wanted it to have a completely natural mint flavour, nothing artificial, took a few tries and finally got it. Note* for this recipes, I've pre soaked the dates and nuts. You can soak the cashew nuts overnight or like I do as I forget most of the time, soak for 15min in hot water.
I love this one, mint and chocolate are one of my favourite sweet flavour combinations. When creating this, I wanted it to have a completely natural mint flavour, nothing artificial, took a few tries and finally got it. Note* for this recipes, I've pre soaked the dates and nuts. You can soak the cashew nuts overnight or like I do as I forget most of the time, soak for 15min in hot water.
Prepare a loaf tin with parchment paper or biodegradable cling film along the bottom and sides. This makes it easier to pop the slab out. For the base, place the almonds, hazelnuts and coconut into the food processor and pulse till it's finely chopped, add the cocoa powder and pulse till combined. Add the soaked dates and combined till the mixture started to form a big ball and stick together. If the mixture is a little dry, just add some water, little at a time but with the soaked dates this should be fine. Place into your prepared loaf tin, press evenly and firmly down, then set aside into the freezer while we prepare the filling.
For the filling, I use a smoothie blender as it makes the mixture super smooth but food processor is also fine. Place the soaked cashews, maple syrup, melted coconut oil, half a can of coconut cream (not the liquid at the bottom) mint extract and mint leaves into the blender. Start off with just half the pack of mint and add till you get the desired taste. Blend till smooth and combined then gently stir in the cacao nibs. Pour mixture into the loaf tin and place back into the freezer to set. This doesn't have to be completely set and frozen hard, but firm to the touch.
For the chocolate topping, gently melt the coconut oil and add the cocoa powder and mix well. Slowly add the maple syrup and mix well. make sure the oil mixture isn't too hot when adding the syrup this can cause it to split and turn into a clumpy mess. Let this cool down a little before pouring it onto of the filling. Once poured, place back into the freezer to set for a further 20 minutes. Cut into slices and keep refrigerated for up to a week. Enjoy with some vegan vanilla ice cream or on its own.