You can always count on Front Desk Jenn to find a healthy sweet snack and this one is the perfect blend of indulgence and good-for-you nutrition.
Don’t be put off by the amount of steps. It may seem like a lot but if you prep ahead, it goes really easy. Enjoy!
INGREDIENTS – BASE
4 Medjool dates
1 tbsp Cacao powder, raw
1/2 C whole Almonds, soaked (can also use mixture of macadamia and cashews)
1-1 1/2 C Coconut, desiccated
2 tbsp Coconut oil
1 tsp Vanilla essence
1/2 tsp Sea salt
PREPARATION
BLITZ all ingredients until a wet/crumble like consistency
PRESS into tin or glass dish lined with baking paper.
PLACE in freezer.
INGREDIENTS – FILLING
1 C Cashews, soaked and well rinsed
1/2 C Coconut milk/ water
2 tbs Coconut oil
2 tbs Honey, raw (or Rice Malt Syrup)
3-5 drops Doterra Peppermint oil
PREPARATION
PLACE all the ingredients in a food processor (except coconut water/milk) and start to blend.
ADD coconut water/milk slowly until you reach your desired consistency (smooth and creamy)
ADJUST to taste, adding peppermint or sweetener as needed.
POUR over base, smooth and place back in freezer.
INGREDIENTS – TOPPING
1/4 C Coconut oil
1/4 Maple syrup/ Honey, raw
1/4 Cacao powder, raw
FINAL PREPARATION
PLACE all ingredients in a saucepan on a low heat and stir until combined and resembles chocolate sauce.
SPREAD the chocolate sauce on the top of base and filling.
POP back in freezer to set. Should take about 2 hrs. If not set, leave in longer.
REMOVE from tin and cut immediately.
Keeps in fridge or freezer for up to 1 week.
