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

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!