Chocolate mint by far is my favourite flavour of all flavours in the history of the world.  I may have mentioned that here once before. 

My mother got us started early on this chocolate and mint flavour combination obsession. Every year when there was a special occasion, she would receive a box of Laura Secord frosted mints. We would savour that box.

Most of the recipes that I develop at Living Lotus Chocolate are dark chocolate. But I decided to have fun with some “milk” chocolate as a nod to those special frosted mints (minus the unhealthier ingredients). 

This one is a three-parter so it will take some elbow grease. 

The best part? You can use these recipes separately. The crust can be used as a cookie recipe. The mint layer a frosting or really anything you can think of. The top layer definitely a pudding or it would be amazing on top of waffles. 

MILK CHOCOLATE MINT SLICE

CRUST INGREDIENTS

3/4 C dates
1/2C cashews
1/4C almond flour
2T cacao powder
1/8t Himalayan crystal salt

METHOD

Process all ingredients until there is a dough-like consistency. Press into a parchment lined baking pan put in the freezer while you work on the next layer. 

MINT LAYER INGREDIENTS

1 avocado
1C young Thai coconut meat
3T coconut nectar
3T coconut cream
1/4t moringa powder
3 drops mint essential oil 

METHOD

Blend all ingredients in a high-speed blender. Alternatively, you can use a food processor as well.  Pour this on top of the crust and spread evenly. Place in freezer. 

CHOCOLATE LAYER INGREDIENTS

.5C young Thai coconut meat
1/4C dates
5T coconut milk
2T coconut cream
2T cacao powder
1/4t vanilla bean powder
1/8t salt
2T coconut oil 

METHOD 

Blend coconut, dates, coconut milk, coconut cream, cacao powder, salt, and vanilla until well incorporated. Slowly stream in the coconut oil.  Pour this mixture over the mint layer and freeze for 1 hour. 

Once frozen, cut into slices or squares. These taste best once thawed out in the refrigerator, 

Enjoy!

Let me know what you think of this recipe!