Ok… are you starting to see a trend?
Yes I love peppermint, and cacao, oh and coconut. Its a recurring theme in my dreams and well uh… my posts too.
So why mess with a good thing, and we all know how good peppermint is for the tummy, right?!
This dessert is equal parts, klondike bar/ junior mint. Think of it as a trip to the north pole but on a sleigh pulled by coconuts and plants and not reindeer.
Santa may want a square this year instead of a sugar cookie, just saying.
RECIPE
Vegan and Gluten Free
INGREDIENTS
Base
1 cup Shredded Coconut
3/4 Millet Flour or Brown Rice Flour
1/4 cup cacao powder
2 Tbls Maple Syrup
1/4 cup Coconut oil
6 Dates pitted
a pinch of himalayan salt
Mint Layer
3/4 cup Cashews. ( soaked for a few hours)
1 can of coconut milk
1 cup shredded coconut
1/2 cups almond milk
1/4 cup Coconut Oil
4 Tbls Maple Syrup
1 Tbls plus 2 tsp Peppermint Oil
Chocolate Layer
4 Tbls Cacao
1/3 cup Coconut Oil
4 Tbls Maple Syrup
6 Tbls Ccoconut Milk
METHOD
Prep: Soak your Cashews
In your vitamix or processor: combine all your BASE ingredients and pulse until everything in combined into a dough that will stick together between your fingers.
Press dough into a square, parchment lined pan until you have a nice even base crust. Place in Fridge.
Mint Layer: In your blender, combine all ingredients and blend until so creamy and smooth. Test for mintyness and adjust according to your taste…I like it extra fresh.
Pour over your base and allow to set in fridge/or freezer, preferably over night
Chocolate Layer
Whisk Together your cacao, coconut oil, maple syrup and milk until smooth and velvety. Pour over top of your mint slice once it is set, and allow to rest again until solid.
Slice into giant hunka hunka squares, drizzle with a little cacao and coconut oil if you want and voila. Eat with your hands or fork, but definitely with your heart.
Take out of freezer an hour or so prior to serving to soften nicely, if you’d like…I do. But will store otherwise for a good while in the freezer. Not that it will last that long.
This recipe is totally seasonal, but doesn’t have to be either. You”l never see me saying no to chocolate and mint
This dessert is equal parts, klondike bar/ junior mint. Think of it as a trip to the north pole but on a sleigh pulled by coconuts and plants and not reindeer.
