Choc Mint Delight
Chia%20Seed%20Pudding_edited.jpg

On our travels, we found an amazing Raw Restaurant in Malmo, Sweden called the Raw Food House.  We had such a wonderful meal there, I bought the online raw food course right there as a Christmas pressie (even though it was in June) for myself. I adapted this recipe and added some blue spirulina powder for the colour too.  I did ask permission to post this recipe, just in case you’re wondering.

 

Base

 

450g mixed cashews and almonds

150g dates (stones removed)

150g dried apricots

100g cacao powder

1 teaspoon vanilla extract

4 Tablespoons extra virgin olive oil

50ml water

 

Mix cashews, almonds and cacao in a food processor until resembles flour.  Add rest of ingredients to form a dough.  Place baking parchment onto the bottom of a 30cm x 10cm baking tin/glass dish.  Press the dough onto the parchment, smoothing it out. Place in fridge.

 

Mint Filling

 

250g cashews soaked overnight or at least 3 hours

250ml plant milk (I used soy, but almond would work too)

1 Tablespoon maple syrup

10 drops edible mint essential oil

2 Tablespoons lecithin granules

350ml melted coconut oil

1 Tablespoon blue spirulina powder

 

Place all ingredients except the coconut oil into a blender and blend until smooth.  Add the coconut oil and blend again.  Pour mixture into the base and put in the fridge to set, usually overnight.

 

Chocolate Topping

 

150ml coconut oil melted

1 cup cacao butter paste

1 teaspoon vanilla extract

75ml coconut palm syrup

50ml water

Pinch of salt

 

Melt the cacao butter paste with the coconut oil, add every else and mix well.  Allow to cool slightly.  Pour over the mint filling mixture and place in the freezer for a couple of hours to set. Remove from the freezer and keep in the fridge.  Use a hot knife to cut into slices.

For any enquiries, please contact me at admin@josargent.com

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