Course Dessert
Keyword Original recipe from Angela Liddon
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8 people


  • 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


  1. Add all of the ingredients except for the ones listed under "Chocolate Topping" into a high-speed blender, and blend until smooth.

  2. Pour the filling into the prepared pan and freeze for 5 hours.  No need to cover.

  3. 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.  

  4. 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.