No Bake Chocolate Mint Squares (Vegan, Grain Free)

Ingredients

Base

1 1/2 cup almonds
9 large Medjool dates
1/4 cup cacao powder
pinch sea salt

Filling

3 cups unsweetened shredded coconut
3/4 cup coconut oil
1/2 cup maple syrup
1 cup packed spinach leaves, stems removed
1 teaspoon peppermint extract or to taste *see notes

Ganache Topping

1 1/2 cups chopped dark chocolate (about 240g)
1/4 cup coconut cream *see notes
1 teaspoon vegetable oil

Garnish

handful pomegranate seeds
handful fresh mint leaves

Instructions

The base

Line an 8" square pan with parchment paper. Place the dates in a bowl of warm water and soak for 15 minutes. In the meantime place the almonds into a food processor and process until they are medium to fine crumbs. Add the cacao powder and sea salt. Pulse to incorporate.
Drain and pit the dates. Add them to the food processor and process until it forms a sticky dough.
Spread the mixture evenly into the pan. Firmly press and smooth it out. You can cover it with a sheet of parchment paper and use the bottom of a cup to smooth out the surface.

The filling

In a large bowl add the shredded coconut. Set aside. Add the melted coconut oil, maple syrup and spinach to a blender. Blend until smooth. Add the peppermint extract and blend. Taste and add more if necessary.
Pour the mixture into the bowl of shredded coconut and mix well. Firmly press the mixture on top of the base layer and smooth it out.

Ganache topping

Add the coconut cream and chopped chocolate to a medium sized heat proof bowl. Fill a pot with 2 inches of water and bring to a simmer. Place the bowl on top of the pot (double boiler method). Make sure that the bottom of the bowl does not touch the water. Do not stir the mixture, let it heat up first. Once the chocolate starts to melt gently stir. Once it is melted add a teaspoon of vegetable oil and stir until smooth.
Pour the ganache over the filling and smooth with a spatula. While it is still warm garnish with pomegranate seeds and fresh mint leaves. You can lightly score the ganache into where you be cutting it so you know where to place the garnishes. Place in the fridge to set, about 2 hours.
To serve, remove from the pan and cut into 16 squares using a sharp knife. Wipe the knife after each cut for clean slices. Store in a sealed container in the fridge for up to 5 days. Enjoy!

Notes

*Peppermint oil can be used. Use a scant 1/8 teaspoon since it is much stronger than extract.

*Use the thick part of coconut milk. You can place a can of coconut milk upside down in the fridge the night before. When ready to use flip the can over and open. The coconut cream will be solidified at the top. It's ok if some of the liquid gets mixed with the cream.

Nutrition