Moringa and mint is one of our favourite flavour pairings - and even better when there's chocolate involved too! These squares have it all: a sweet, chewy base, creamy filling and crisp chocolate topping – the ultimate healthy indulgence!
Ingredients:
Base:
1 cup almonds
2 tbsp Aduna Super Cacao Powder
1 cup Medjool dates
pinch of salt
Mint filling:
2 tsp Aduna Moringa Powder
1 1/2 cups cashews (soaked if your blender is not high-powered)
1/4 cup (lightly packed) fresh mint leaves
1/4 cup maple syrup/rice syrup/raw honey
1/2-3/4 cup non-dairy milk
1/4 cup melted coconut oil
peppermint extract, to taste (add just a couple of drops at a time)
Raw chocolate topping:
60g cacao butter (It's easier to measure by weight), melted OR scant 1/3 cup melted coconut oil
1/4 cup Aduna Super Cacao Powder
2 tbsp maple syrup/raw honey
pinch of salt
cacao nibs to garnish
Method:
For the base, blend the almonds in a food processor until you have a coarse flour. Add the salt, cacao powder and dates and blend again until your mixture sticks together easily with finger and thumb.
Press evenly into an 8x8" baking tin, lined with parchment paper and place the tin in the freezer while you prepare the filling.
In a high powered blender or food processor, blend the cashews, mint leaves, liquid sweetener, moringa and non-dairy milk until very smooth. Add the melted coconut oil and blend again. Finally, add the mint extract, blend again and taste. Add a little more if needed.
Pour the mint filling over the prepared base and smooth out with a spatula. Return the tin to the freezer. Whisk together the chocolate ingredients in a medium-sized bowl. Leave for a minute to cool slightly.
Pour over mint filling, spreading evenly (move quickly as it sets fast!). Sprinkle with cacao nibs and return to the freezer to fully set. Slice into squares and serve immediately or from the fridge for a softer texture.
Enjoy!
Recipe by Coconut and Berries
