3/4 cup almonds
3/4 cup dates
1 tbsp cacao powder
pinch of sea salt
2/3 cup cashews, soaked for 2-3 hours
1/3 cup rice malt syrup
1/4 cup melted coconut butter
1/4 cup Cocobella Vanilla coconut yoghurt
1.5 tbsp cacao powder
A handful of fresh mint +/or a couple drops of peppermint essential oil (adjust to how minty you want it)
Process the almonds into a fine meal. Add the other base ingredients and process until combined.
Press into a lined tray, this recipe used a 20x20cm.
Drain and rinse the cashews.
Add them to a high powered blender along with the rest of the filling ingredients and blend until completely smooth.
Pour over the base and smooth out. Place in the freezer to set until firm enough to slice.
To decorate, lay a mint leaf over the slice, then drizzle with melted vegan chocolate. Enjoy!