Ingredients
- 3/4 cup raw cashew butter
- 1/3 cup pure maple syrup
- 1/2 cup virgin coconut oil, melted
- 6 tbsp almond milk, room temperature
- 1 1/2 tsp pure peppermint extract
- 1 cup packed baby spinach
- pinch sea salt
For the Chocolate Topping
- 1/2 cup 70% cacao (or higher) chocolate chips
- 2 tbsp full fat coconut cream
- pinch sea salt
- fresh mint leaves for garnish
- optional cacao nibs for garnish
Instructions
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Add all of the ingredients except for the ones listed under "Chocolate Topping" into a high-speed blender, and blend until smooth.
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Pour the filling into the prepared pan and freeze for 5 hours. No need to cover.
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When the filling is solid, prepare the chocolate topping. Combine chocolate chips, coconut cream (the thicker part), and sea salt into a medium pot and melt over low, stirring constantly.
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Lift the frozen filling out of the pan and flip it over onto a plate that will fit in the freezer. Pour the chocolate topping over top and onto the sides. If it is too thick, you can add a bit of the coconut water. Add cacao nibs on for garnish if you wish. Put it into the freezer for 10 minutes. Slice and garnish with mint. Keep frozen.