Makes 25 Squares

 

Ingredients

 

Creamy Middle

• 3/4 cup Cashew butter

• 2 tsp. mint extract

• 2 Tbsp. honey or agave nectar

• 1/4 cup coconut oil

​

Chocolate Shell

• 2 large mint chocolate bars

- or -

• 1/2 cup coconut oil 

• 1 tsp mint extract

• 1 cup dark chocolate chips​

 

What to do

 

Heat a pan on low heat until warm. Take off heat and add creamy middle ingredients. Mix well and then pour into a square baking dish, lined with parchment paper (this is a must). Put the baking dish into the freezer for 2-3 hours.

 

Once the middle layer is frozen, melt HALF of your chocolate in a warm pan like you did with the creamy middle. Pour the chocolate sauce on top of the creamy middle layer and then put back into the freezer for another 2-3 hours until frozen.

 

Once the top layer is frozen take the baking dish out of the freezer. Take the frozen layers out of the baking dish by grabbing onto the parchment paper. Flip it over and place back onto the parchment paper and put back into the baking dish. Melt the last half of your chocolate and pour on top. Coat the top evenly and place into the freezer for another 2-3 hours.

 

Once frozen take out of the freezer and gently place onto a cutting board. Cut into squares with a sharp knife. This step is a bit messy but you'll get the hang of it. Serve right away. Do not let sit out. Keep stored in the freezer.