We've teamed up with @happyskinkitchen this bank holiday weekend.
These green & mint slices are literally my favourite summer dessert! They have a super creamy layer which is a match made in heaven with the crunchy chocolate coating. I love the addition of the green tea flavour as it adds a subtle fresh and bitter note which goes so well with mint and the richness of the cacao. This is a great dessert to make in advance as it can be easily stored in the freezer for up to 10 days!
Makes around 10-12 slices
For the base:
- ¾ cup of almond
- 12-14 pitted medjool dates depending on the size
- 2 heaped tablespoon of cacao powder
- 1 tablespoon of melted coconut
- 1 tablespoon of maple syrup
For the mint filling:
- 1 cup of cashews soaked in plenty of water overnight or for at least 8 hours
- ½ cup of creamy almond milk ( I wouldn’t recommend to use “watery” milks like oat or rice milk)
- 2 tablespoon of Moroccan Mint Green tea
- 2 tablespoons of maple syrup
- 1 tablespoon of melted coconut oil
- For an extra pop of colour add 1 teaspoon of Matcha powder
For the chocolate layer:
- 100g of good quality dark chocolate
- Start by brewing the tea. Place the almond milk into a small pan and bring it to boil. Add the mint green tea and turn the heat off. Let the tea brew for at least 20-30 minutes until the milk is completely cold
- To make the base: place the almonds into a food processor and blitz until you have a fine crumbly consistency. Add all the other ingredients and blitz again until you have a sticky mixture when pressed between your fingers. Line a brownies tin with parchment paper. Pour the sticky the mixture into in the tin and with your hands press it down until it’s evenly spread. Place the tin in the fridge while you are making the filling.
- Drain and rinse the cashews. Place them in a blender and add the tea infused almond milk, maple syrup, coconut oil and matcha powder (if using). Blend very well until everything is smooth and creamy.
- Remove the tin from the fridge. Pour the mint cream on top of the base. Shake the tin around to make sure it’s evenly spread. Place the cheesecake in the freezer to set for at least 2 hours.
- After 2 hours melt the chocolate on a very gentle heat to prevent from burning. Pour the melted chocolate on top of the cheesecake and with a spatula or the back of a spoon spread it as evenly as you can. Place it in the fridge for another ½ hour until the chocolate has set, cut into slices and enjoy!
- Store any leftover in the freezer for up to 10 days.