RAW CHOCOLATE AND MINT BARS

For MINT and CHOCOLATE LOVERS!

THE BASE

In a food processor:

2 small ripe bananas

1/3 cup caramel date paste

1/2 cup cacao powder

1 cup almond pulp from almond milk

1/2 tsp. Himalayan salt

1/2 tsp. vanilla extract

1/2 tsp. cinnamon

Process until well combined.

Fold in 1/3 cup prepared buckwheat groats (Soak raw groats in enough water to cover them for at least 1 hour. Drain and rinse. Dehydrate until crunchy. )

Spread base in an 8 X 8 pan lined with parchment paper. Put in the freezer.

This base is creamy when thawed. Another great base is the one used in the raw Pecan Turtle Bites recipe. The base will be more “tart crust” like.

THE MINT CREAM

In a heavy-duty blender:

1/4 cup coconut milk

1/4 cup coconut oil, melted

1/8 cup real maple syrup

1/8 cup caramel date paste

2 cups cashews (soaked 6 hours and drained)

1/4 tsp. Himalayan salt

1/2 cup loosely packed fresh mint leaves

1/2 cup loosely packed spinach leaves

Blend until creamy. Spread on top of brownie base mixture. Return to freezer to set up.

CHOCOLATE DRIZZLE TOPPING

1/4 cup coconut oil

1/4 cup maple syrup

1/4 cup raw cacao

Sprinkle Himalayan salt and cinnamon

Insert a glass bowl into a pot of pre-boiled water. Allow the heat to gently melt together coconut oil, raw cacao, spices, and maple syrup. Stir until smooth.