We are so excited to be collaborating with Trinity Bourne. She has created these mouth-watering treats using our creamed coconut. They're dairy free, vegan friendly and totally delicious.
Ingredients
Base
100g almonds ( ⅔ cup)
100g dates ( ⅔ cup)
3 tablespoons cacao powder
1 teaspoon vanilla extract
100g dates ( ⅔ cup)
3 tablespoons cacao powder
1 teaspoon vanilla extract
Topping
100g cashews ( ⅔ cup)
100g Creamed Coconut ( ½ block) (or use Coconut Butter)
½ teaspoon peppermint essence
A handful of fresh mint leaves
A handful of baby spinach (optional for extra green effect)
2 tablespoons maple syrup or Coconut Syrup!
100g Creamed Coconut ( ½ block) (or use Coconut Butter)
½ teaspoon peppermint essence
A handful of fresh mint leaves
A handful of baby spinach (optional for extra green effect)
2 tablespoons maple syrup or Coconut Syrup!
Instructions
- Grind the almonds in a food processor. It doesn't have to be a fine powder - a rustic blend works well for this.
- Add the dates, cacao powder and vanilla extract.
- Blend until everything starts coming together. If it doesn't come together then the dates may be a touch too dry, in which case you can add a tablespoon of water and blend. It is important NOT to add too much water because it might become too claggy. One tablespoon might be fine, if needed, try two tablespoons. Once the mixture sticks together when pressed between your fingers without crumbling, then you know it is fine.
- Line a loaf tin (or similar sized container) with parchment paper and then press the base mixture into it evenly and firmly
Topping
- If you are concerned that your mint leaves might brown themselves off in the process, you can quickly blanch them first. Blanching involves dropping them in boiling water for about ten seconds and then running them through with very cold water. This brings out the super green vibrancy and also stops them browning at any stage in the process.
- Pop all of the topping ingredients into a food processor. Keep blending until everything is blended down and the mixture becomes smooth (and green). Try leaving out the spinach leaves to start with, to see how green your mint leaves make it. Add some spinach leaves (which doesn't affect the taste) for extra green colour, as desired.
- Pop the topping on top of the base. I find it helpful to finish off the topping by pressing and smoothing down with the pads of my fingers (this usually makes the topping smoother than when you use a knife or spoon).
- Pop it in the fridge or freezer to set.
Chocolate drizzle
- Melt your chocolate in a heatproof dish. Use a small pan with about an inch of water. Heat up the water and then pop the heatproof dish, with your chocolate in it and it should melt in a minute or two.
- Use a teaspoon to drizzle the melted chocolate onto your chilled pie.
Serving
- It is ready to serve when it has chilled for at least a half hour.
- Enjoy!