MINTY CHOCOLATE SPIRULINA 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.

Prep & cook time 30 min + extra time for soaking cashews
Makes 6-8 bars

ALL YOU NEED

for the nutty 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

for the 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

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.

SPRINKLE SOME MAGIC

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