RECIPE

INGREDIENTS

BASE

• 1 cup walnuts
• 1 cup dates
• 1/3 cup buckwheat grouts
• 2 tbsp Du Chocolate powder (Find out about it here)
• Pinch of salt

FILLING

• 1 cup cashews, soaked for at least a couple of hours
• 1 tbsp coconut butter
• 1/4 cup coconut oil
• 1 tbsp pure maple syrup
• 1 tbsp Matcha powder (I use Remetea Matcha, which you can learn about here)
• 1 tsp peppermint essence
• A handful of fresh mint, roughly chopped
• 1/4 cup water, plus more if needed

CHOCOLATE

• 1/4 cup cacao powder
• 1/4 cup pure maple syrup
• 1/4 cup coconut oil
• Pinch of salt

METHOD

In a good food processor, combine all the base ingredients until the mixture holds together. Pour mixture into a tin lined with baking paper and press down firmly. Place in the freezer while you prepare the filling.

For the minty filling, blend together all ingredients until smooth and creamy. You may need a little extra water to get it going. Pour over the base and smooth over.

For the chocolate top, in a small bowl whisk together ingredients until smooth. Pour over the filling and coat evenly. Place in the freezer to firm up.

Once the chocolate top is solid you can slice and serve! Store in the fridge or freezer.