Ingredients
For The Crust:
- 2/3 cup roasted cashews
- 1/2 cup Medjool dates roughly chopped, loosely packed
- 1 tablespoon cocoa powder
- 1 teaspoon water
For The Middle Layer:
- 2 cups roasted cashews soaked in water overnight
- 1 1/2 cups fresh mint roughly chopped, lightly packed
- 1/2 cup unsweetened vanilla almond milk
- 1/4 cup honey or agave
- 1/4 teaspoon pure peppermint extract
- pinch salt
- 2 tablespoons good-quality dark chocolate minced
For The Topping:
- 4 ounces dark chocolate
Instructions
- Place the cashews (for the crust) into a large food processor and pulse until broken down and crumbled. Add in the dates and cocoa powder, and pulse until combined and the mixture begins to form a crumbly dough.
- Transfer the a bowl and add in the water. Use your hands to work the dough until it sticks together.
- Press the crust firmly into the bottom of a parchment-lined 8x8-inch pan. You need to press it very thin, so really use your muscles and work it in there. Place into the freezer while you make the cream.
- Drain the soaked cashews and place them, along with the mint, almond milk, honey, peppermint extract, and a pinch of salt into a large, high-powered blender.
- Blend until smooth and creamy, scraping down the sides as necessary.
- Transfer the cream to a medium bowl and place into the refrigerator until it cools, about 30 minutes. This is so the chocolate doesn't melt when you stir it in.
- Once cooled, stir in the minced chocolate and then pour the cream over the chilled crust and spread out evenly. Place into the freezer to fully set, at least 6 hours to overnight.
- Once frozen, place the chocolate into a microwave-safe container and microwave on half power using 30 second intervals, stirring between each interval, until smooth and creamy. Pour the melted chocolate into a shallow, rimmed plate.
- Remove the bars from the pan and slice into squares. Quickly dunk the tops of each bar into the melted chocolate and place onto a parchment-lined baking sheet. Place into the freezer for a few minutes to set the chocolate.
- Enjoy!