Ingredients
For The Chocolate Layer:
- 1 Cup Medjool Dates
- ⅓ Cup Cacao Powder
- ½ tsp Sea Salt
- ½ tsp Vanilla Bean Powder
- ½ Cup Cashews
For The Creamy Mint Layer:
- 1 Cup Cashews
- ⅓ Cup Coconut Butter
- ½ Cup Pure Maple Syrup
- 3 Stix of Sol-ti Chlorophyll Lemon SuperStix®
- 1 tsp Pure Peppermint Extract, or ¼ Cup Fresh Mint Leaves
- ¼ Cup Coconut Cream
- ½ tsp Vanilla Bean Powder
- Cacao nibs for garnishing
Instructions
1. Prepare the Chocolate Layer:
- In a food processor, blend the Medjool dates, cacao powder, sea salt, vanilla bean powder, and cashews until a sticky dough forms.
- Press the chocolate mixture evenly into a lined baking dish or into small silicone molds. Set aside.
2. Make the Creamy Mint Layer:
- Rinse and drain the soaked cashews, then blend them with the coconut butter, maple syrup, Chlorophyll Lemon SuperStix®, peppermint extract (or fresh mint leaves), coconut cream, and vanilla bean powder until smooth and creamy.
3. Assemble the Bites:
- Spread the creamy mint mixture over the chocolate layer in the dish or molds.
- Garnish with cacao nibs for an extra crunch and chocolatey touch.
4. Chill and Serve:
- Place the bites in the freezer for about 1-2 hours to set.
- Once firm, cut into bite-sized pieces or remove from molds and enjoy!
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