Follow these steps for perfect results
almonds
ground into flour
Medjool dates
pitted
cocoa powder
unsweetened
cashews
raw
agave nectar
light
baby spinach
fresh
peppermint extract
pure
Grind almonds in a blender until they become a flour.
Transfer almond flour to a large bowl.
Blend pitted Medjool dates until smooth and creamy.
Mix blended dates with almond flour in the bowl.
Stir in cocoa powder until well combined.
Spread the mixture evenly into a 9x11-inch dish.
Press firmly with a spatula to create a flat crust.
Place cashews in the blender.
Process until very smooth and creamy, scraping down the sides as needed.
Add agave nectar, baby spinach, and peppermint extract to the cashew mixture.
Blend until smooth and uniform in color.
Spoon the filling onto the crust.
Smooth the top with the back of a spoon.
Freeze until set, about 30 minutes.
Cut into 35 squares.
Expert advice for the best results
Soaking cashews in warm water for 30 minutes prior to blending can improve the smoothness of the filling.
Use a high-quality cocoa powder for a richer chocolate flavor.
For a stronger mint flavor, increase the amount of peppermint extract.
Everything you need to know before you start
15 minutes
Can be made ahead and stored in the freezer.
Cut into neat squares and arrange on a plate. Dust with cocoa powder or garnish with fresh mint leaves.
Serve chilled or slightly thawed.
Pair with a glass of almond milk or herbal tea.
Enhances the minty flavor.
Discover the story behind this recipe
Reflects a growing interest in plant-based and health-conscious desserts.
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