I am excited about this recipe!

In the picture it looks fabulous…  the recipe looks easy and I have all the ingredients in my pantry!

Let’s get started!

Ingredients:

1 cup raw cashews (soaked for 5 hours)

4 Tbsp. filtered water

1/3 cup agave nectar

1/4 cup fresh mint leaves

1/4 cold coconut oil

Method:

In a blender, or small food processor, blend together water, mint and agave until well combined.

Add to the blender, the cashews and coconut oil and continue to blend until smooth.

Pour filling into a small square container (I used a 12cm sqaure plastic container lined with baking paper) and freeze for 2-3 hours.

To make the chocolate topping:

Combine together, 4 Tbsp. cacao powder, 2 Tbsp, melted coconut oil and 1 1/2  Tbsp. maple syrup.

Pour over set base and freeze for 20 minutes.  Allow to thaw half an hour.

Cut into small bit size pieces.

Keep refrigerated and enjoy!

I really love the taste of this recipe….

Doesn’t make a lot – but it is good!

Ally x

Giving credit where credit is due…

Tah Sharon of Pantry to Plate for the recipe link and thanks Crave Gold Coast for this neat little recipe!

Spread over set