[fancy-title type=”h3″] A creamy and delicious mint + Spirulina slice[/fancy-title]
Today I had an epic craving for the good old mint slice. So I hopped up to the newest health food store for some whole food inspiration. I have to say that I adore these ‘bulk’ shops, as I only take as much as I need rather buying the whole bag.. It was the cheapest visit to a health food store ever (although I would had to see what I would do If I went in there hungry). So this is a super delicious snack size treat that can easily be made into an impressive cake. I hope you enjoy!
[fancy-title type=”h3″]Ingredients[/fancy-title]
Base:
- 1/2 cup of walnuts
- 1/2 cup of almond meal
- 1/3 cup shredded coconut
- 1/3 cup honey/ agave/ rice malt syrup
- 1/4 cup coconut oil
- pinch of rock salt
Filling
- 1 organic tin of coconut milk (stored in the fridge over night)
- 1 frozen banana
- 1/3 cup coconut oil
- 1.5 teaspoon spirulina
- A few drops of mint essence/ fresh mint leaves
- 1 tablespoon of cacao
- 1/3 cup honey/ agave/ rice malt syrup
- 1 tsp mesquite powder
Choc coating
- 1/2 cup of coconut oil
- 1.5 tablespoons of cacao
[title-subtitle-heading subtitle=”YOUR SUBTITLE”]Method[/title-subtitle-heading]
- Place all your base ingredients in the food processor or blender and blend until well combined
- Place a teaspoon of the dough into the bottom of a cupcake paper/patty
- Push down until it forms an even base
- repeat with all 12 cup cake tins
- Place in the fridge to set
- In a clean food processor/ blender place the chilled coconut milk, frozen banana, and coconut oil.
- Blend until well combined.
- Pour half the mix out and set aside
- In the other half add the spirulina powder and mint
- Blend until well combined
- Pour the green layer on top of the base evenly amongst the cup cake papers
- Place these in the freezer to set
- Clean the blender
- Once the green layer has set (usually around 30 minutes), place the set aside coconut mix back into the blender
- Add the cacao and mesquite powder
- Blend together until well combined
- Pour the choc layer on top of the green layer and place back in the freezer to set
- Once the choc layer has set you can prepare your chocolate coating.
- In bowl mix together melted coconut oil and cacao.
- Pour 1 tsp over each cupcake (it should set very fast)
- Place in the freezer for one hour
- Before serving take out the freezer peel of cupcake papers
- Top with coconut flakes and enjoy!
Made with love!!
Amy xx