Cherie Tu Cocobella Choc Mint Slice

RECIPE

Choc Mint Cheesecake Bites

Ingredients

Base

1 cup walnuts

1 cup medjool dates

1 cup shredded coconut

Pinch of salt

 

Chocolate Layer

1 cup soaked cashews (drained and rinsed)

1/3 cup rice malt syrup

2.5 tbsp. coconut oil (melted)

1/4 cup coconut cream

1/4 cup Pure Cocobella Straight Up coconut water

1 tbsp. lemon juice

1/4 cup carob powder

1 tsp vanilla powder

 

Peppermint Layer

1 cup soaked cashews (drained and rinsed)

1/3 cup rice malt syrup

2.5 tbsp coconut oil (melted)

1/4 cup coconut cream

1/4 cup Pure Cocobella Straight Up coconut water

1 tbsp lemon juice

1/4 cup packed fresh mint leaves

2-3 drops peppermint essential oil

Optional: 1/8-1/4 tsp spirulina (for colour)

Total time: 3 hours

Serves: 2-4

Method

Press mixture firmly into a lined square cake tin and place into the freezer to set for 20-30 minutes

 

Add chocolate layer ingredients to a food processor and blend until smooth and creamy (this may take a couple of minutes depending on the blender you’re using).

Remove chilled base layer from the freezer and add chocolate layer mixture, smoothing the surface with a wooden spoon.

Place into the freezer to set for another 20-30 minutes

Process peppermint layer ingredients in a high speed blender and blend until smooth and creamy.

 

Remove chilled layers from the freezer and add peppermint layer mixture, smoothing the surface with a wooden spoon.

Place into the freezer to set overnight.

 

To serve, remove from the freezer and allow to sit for 5 minutes. Serve sliced into small sized squares. Optional: decorate with melted chocolate, cacao nibs and coconut flakes.