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!
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
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!
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