Raw Mint Chocolate Dessert

There’s something about mint that is so good. Probably that it’s so refreshing. We even like mint in our tomato pasta sauce but that’s another story… I would describe this Raw Mint Chocolate Dessert as Alice in Wonderland meets the Hulk. Green pop festive tastiness. Enjoy!

Process:

For the base:
Line the bottom of a 10 x 5-inch loaf pan with plastic wrap or parchment paper. Be sure to leave an overhang, so it’s easier to remove the finished bars. Set aside.

In your OmniBlend V, process the almonds to a coarse meal. Add the dates and continue to blend until the dates are broken down.

Add the cacao powder and salt and pulse to combine. The mixture should stick together when pressed between two fingers.
Press the mixture into the bottom of the prepared pan and set in the freezer while you make the filling.

For the mint filling:
In your OmniBlend V, blend the avocados, mint leaves, honey and mint extract until smooth. You may need to stop and scrape down the sides a few times.

Add the coconut oil and blend for a few seconds to combine. The mixture should be thick and creamy.

Remove the pan from the freezer and pour the mixture on top of the crust, smoothing it out with an offset spatula or the back of a spoon. Return to the freezer until firm, at least one hour.

For the chocolate topping:
Whisk together all ingredients until smooth. You may need to warm up the mixture if the cacao butter firms up too quickly. You can do this by using a double boiler a very low heat setting to keep it warm while whisking, or by putting the mixture in the dehydrator for a few minutes.

Remove the pan from the freezer again and pour the chocolate topping on top of the avocado filling, smoothing it out quickly with an offset spatula or the back of a spoon. Return to the freezer one last time until the topping is set.

To cut:
For best results, remove the dessert from the pan by pulling up on the cling wrap and set on a cutting board. Place a sharp serrated knife in a jar of hot water for several minutes, wipe it on a kitchen towel and then use light sawing motions with the knife to cut into squares. Warm the knife in the water as needed to cut all squares. Store dessert in an air-tight container in the freezer.

For the chocolate sauce:
Blend ingredients together and pour over cut dessert when serving.

Ingredients:

For the base:
1 cup raw almonds
2/3 cup dates, soaked and well drained
1/4 cup cacao powder
pinch of salt

For the mint layer:
2 small avocados, peeled and pitted
1/3 cup fresh mint leaves, chopped
1/3 cup honey
1/2 tsp pure mint extract (or more to taste)
1/4 cup melted coconut oil
For the chocolate topping:
3 tbsp melted cacao butter
3 tbsp cacao powder, sifted
2 tbsp raw agave nectar

Chocolate sauce:
1 tbs cacao powder
1/2 tbs carob powder
2 tbs honey
1/2 cup coconut oil