[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]


  • 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


  • 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]

  1. Place all your base ingredients in the food processor or blender and blend until well combined
  2.  Place a teaspoon of the dough into the bottom of a cupcake paper/patty
  3. Push down until it forms an even base
  4. repeat with all 12 cup cake tins
  5. Place in the fridge to set
  6. In a clean food processor/ blender place the chilled coconut milk, frozen banana, and coconut oil.
  7. Blend until well combined.
  8. Pour half the mix out and set aside
  9. In the other half add the spirulina powder and mint
  10. Blend until well combined
  11. Pour the green layer on top of the base evenly amongst the cup cake papers
  12. Place these in the freezer to set
  13. Clean the blender
  14. Once the green layer has set (usually around 30 minutes), place the set aside coconut mix back into the blender
  15. Add the cacao and mesquite powder
  16. Blend together until well combined
  17. Pour the choc layer on top of the green layer and place back in the freezer to set
  18. Once the choc layer has set you can prepare your chocolate coating.
  19. In bowl mix together melted coconut oil and cacao.
  20. Pour 1 tsp over each cupcake (it should set very fast)
  21. Place in the freezer for one hour
  22. Before serving take out the freezer peel of cupcake papers
  23. Top with coconut flakes and enjoy!

Made with love!!

Amy xx