Ingredients:
For the filling:
· 3/4 cup (225 g) of cashew butter
· 1/2 cup (125 ml) maple syrup, room temperature
· 1/2 cup (125 ml) virgin coconut oil, melted
· 6 tablespoons (90 ml) almond milk, room temperature
· 1 – 1 and 1/2 teaspoons (5–7.5 ml) mint extract (to taste)
· 30 g baby spinach
· A pinch of fine sea salt
For the chocolate glaze:
· 1/2 cup (90 g) vegan chocolate chips
· 2 tablespoons (30 ml) coconut cream (solids only)
· 2-3 tablespoons of crushed cocoa beans (nibs)
· A pinch of fine salt
Preparation:
Filling - line a small loaf pan (approx. 10 x 20 cm) with plastic wrap for easy removal. Add all the filling ingredients to a blender: cashew butter, maple syrup, coconut oil, almond milk, mint extract, spinach and salt.
Blend until you have a smooth, silky mixture – no spinach bits left. Taste and add a little more mint extract if you want a more intense flavor.
Pour the mixture into the mold, level it and place it in the freezer for 4–5 hours until it hardens completely.
Glaze - when the filling is firm, melt the chocolate chips with the coconut cream and a pinch of salt in a small saucepan over very low heat, stirring constantly. Remove the filling from the mold, invert it onto a plate, and carefully remove the foil.
Pour the frosting over the frozen filling, starting in the middle, and let it slide down all the way. Immediately sprinkle cocoa nibs on top. Return to the freezer for another 10 minutes until the frosting hardens.
Serving - cut into slices and serve immediately with fresh mint leaves and a little more sprinkles. Return leftovers to the freezer - the dessert will start to melt if left at room temperature.