This is sure to be a crowd pleaser, and they’ll be amazed when they realise it’s all raw!. You do need to have a good blender for this one, as the nuts need to be blended super smooth. Once you have this mastered, play around with the filling flavours, by substituting strawberries, or raspberries and coconut, or orange zest.
1 cup dates, soaked briefly in hot water and drained
1 cup almonds or macadamias
Process in food processor until fine. Press onto baking paper in an 8” by 12” tray. Place in freezer while preparing the mint filling.
1 cup cashews
¼ cup maple syrup
¼ cup coconut cream (Ayam brand, 100% coconut, or just the cream from an unshaken tin)
peppermint oil to taste – (strength varies according to brand)
Blend the cashews in a dry blender until powdery (don’t omit this step)
Add rest of ingredients and blend well. (May need to add a tiny amount of water to obtain a super smooth consistency, but if so, keep to minimum.)
Spread mint filling over base and place in freezer while preparing the carob topping.
½ cup cashews (soaked 15 minutes)
½ cup coconut oil
2 Tbsp maple syrup
½ cup carob powder (or ¼ cup carob powder, ¼ cup cacao powder)
Place all ingredients in blender. Blend until super smooth.
Spread over mint filling and place back in freezer. Cut when firm. Store in freezer.