Time to make: 2 days prep / fridge 1 hour making
1.5 cup of gluten free flour
⅓ cup almond flour
¼ cup of cacao powder
⅓ cup melted coconut oil
⅓ cup maple syrup
⅓ cup coconut sugar
Peppermint cream filling
3 cups of cashews (soaked in water overnight)
3-4 drops of peppermint essential oil (being careful not to over do as it can be strong)
1 cup maple syrup
⅓ cup coconut oil
¼ cup cacao butter
¼ cup of fresh water for blending
250g of loco love dark chocolate chips
¼ cup of hulled smooth tahini
Ceremonial Matcha for dusting
Pre prep: Soak cashews in water for the filling in water overnight. This is important to the filling to make it creamy and smooth.
Preheat your oven to 180 degrees.
Begin base preparations by lining a small slice tray.
In a bowl place all of the ‘base dry ingredients’, mix until combined.
Add melted coconut oil and maple syrup then stir until a crumbly dough forms.
Press into the bottom of the slice tray so that it is evenly compacted.
Bake for 12 mins.
Remove from the oven and allow to cool.
Make the peppermint cream filling by straining your cashews and adding them to a high powered blender.
Melt the coconut oil and cacao butter, add to the cashew blender with the remaining maple syrup and ¼ cup of water for blending. Holding off on the peppermint oil which is added after blending.
Blend on high until smooth and creamy. Add in 3-4 drops of peppermint essential oil. Tasting in between each drop is advised as some essential oils can be stronger than others.
Scrape the creamy peppermint mix on top of the baked and cooled base.
Place into the fridge overnight for the cream layer to set.
The following day, begin the tahini ganache prep by melting 250g of dark Loco Love chocolate chips using your favourite melting method, once melted stir in the tahini.
Mix until smooth.
Add to the set peppermint layer and return to the fridge for 20 mins to set.
Slice into squares and then dust with matcha for a pop of colour and boost of antioxidants. Matcha pairs well with the cacao/peppermint flavours.
Store in the fridge for 10 days.