03 Jan Minty Chocolate Slices

Not the simplest recipe on board, but definitely worth trying it out. Starting very basic – the chocolate layer is made of dates, almonds, coconut oil, and hazelnut butter to add a deeper flavor. Fresh green mousse layer made of cashews and spirulina (loving the natural coloring here). As usual, covered generously with high-quality dark chocolate. Approved for consumption before and after 8.

30 min (+ extra time for soaking cashews)
10 ingredients
makes 6-8 bars

All you need

base:
1 cup dates, soft and pitted
100g almonds, raw and chopped
30g  cacao powder
3 tbsp coconut oil
1 tbsp hazelnut butter/ mousse
dark vegan chocolate chips/ drops

minty mousse:
2 cups cashews, raw, soaked for 4 hours
60ml coconut oil, melted
50ml coconut blossom nectar
1 tsp spirulina/ chlorella powder
1-2 drops mint extract

Sprinkle some magic

extra dark chocolate chips, for melting
cacao nibs
fresh mint leaves

How to make

Process the dates in a food processor first. Add the rest of the base ingredients and pulse a few times.
Take the raw dough and place in a tray then press it until flat.
I assume you soaked the cashews in forehand. Blend all mint mousse ingredients until nice and creamy.  Refrigerate for 10 minutes or more.

Melt the chocolate in a water bath. Use 2/3 of the melted chocolate and pour it over the minty mousse layer. Now since it’s cool, the chocolate will set immediately.

Allow cooling for 30-40 min (or freeze if you are in a rush). Cut in even rectangular slices.
Add more magic by drizzling more chocolate, sprinkle the cacao nibs and fresh mint leaves on top.
Keep refrigerated.