Ingredients
Equipment
Method
Instructions:
- Step 1: Prepare the Cashew Base - Start by placing the soaked roasted cashews, chopped Medjool dates, cocoa powder, and water into a food processor. Blend until the mixture is smooth and creamy, scraping down the sides as needed.
- Step 2: Add Fresh Mint - Once the cashew mixture is creamy, add the chopped fresh mint, unsweetened vanilla almond milk, honey or agave, pure peppermint extract, and a pinch of salt. Process again until everything is well combined and the mint is finely chopped throughout the mixture.
- Step 3: Incorporate Chocolate - Stir in the minced dark chocolate to the cashew cream mixture, ensuring it is evenly distributed.
- Step 4: Transfer to the Baking Pan - Line your baking pan with parchment paper, allowing some overhang for easy removal later. Pour the cashew cream mixture into the pan and spread it evenly, pressing it down firmly with a spatula.
- Step 5: Freeze Until Firm - Cover the pan with plastic wrap or foil and place it in the freezer for at least 2 hours, or until the bars are firm to the touch.
- Step 6: Melt the Dark Chocolate - While the bars are freezing, melt the dark chocolate in a microwave-safe bowl or over a double boiler, stirring until smooth.
- Step 7: Coat the Bars - Once the bars are firm, remove them from the freezer and lift them out of the pan using the parchment paper. Cut the bars into squares or rectangles, then dip each piece into the melted dark chocolate, coating it thoroughly. Place the coated bars on a parchment-lined tray.
- Step 8: Chill to Set - Return the coated bars to the freezer for about 15-20 minutes to allow the chocolate to set before enjoying!
Notes
- Ensure your cashews are soaked overnight for the best creamy texture.
- For an extra burst of flavor, add a few drops of food-grade peppermint essential oil to the mixture.
- These bars can be made ahead of time and stored in the freezer for a quick sweet treat.