‘Nourish your skin from within with good fats and antioxidant rich food’
2c dry activated almonds (do not use wet soaked nuts as these will make your base soggy)
6 dates, pitted
2Tbsp cacao powder
1/4c melted cocnut oil
Add the nuts to your food processor and process until they are small and crumbly, add the coconut, cacao powder and dried fruit. Process until the fruit is no longer in chunks. Add the melted cocnut oil and pulse to combine.
Line a 25x20cm tin with baking paper and press the mixture firmly into the tin. Place in the fridge to set.
1/4c water, add
½ c cashew nut butter
2T agave syrup
3T melted coconut oil and
3T melted cacao butter, and
10 drops of peppermint oil
Place all ingredients in your blender and blend very well, adding more water if needed and scraping down the sides. Pour over the chilled base and smooth out with a spatula. Chill in the fridge until firm.
35g melted cacao butter
35g cacao powder, sieved
15g melted coconut oil,
5 drops pep oil
Put bowl over hot water and mix while the chocolate turns glossy and smooth.
Spread quickly over the firm peppermint cream.
Chill and then cut with a warm knife.
Keep in the fridge for a week or in the freezer for a month. Enjoy!