The Vegan Peppermint

Base

2 Cups of pecan nuts

1 1/2 cups dates (pitted)

1/2 cup Cacao Powder

2 Tbsp Coconut Oil

1/4 tsp Salt.

Peppermint Filling

2 Cups Raw cashews (soaked for at least 2 hours)

1/3 cup Coconut cream

1/4 Desiccated coconut

1/4 cup Maple syrup

1/2 cup Coconut oil, melted

3 Tsp Peppermint Essence

1/4 cup Mint leaves.

Chocolate Topping

1/2 cup Coconut oil, melted

1/4 cup Maple Syrup

1/2 cup Cacao powder

3 Tbsp Buckwheat. 

Method

Add cashews to a bowl and cover with hot water. Leave to soak for at least 2 hours.

Base: 

In a food processor, blitz all base ingredients until a crumbly mixture forms. Line a baking tin and press the dough evenly into the bottom. Place in the freezer to set.

Filling: 

While the base is in the freezer, blend all filling ingredients until creamy.  Remove the base from the freezer and spread the peppermint filling evenly on top. Return to the freezer for 1-2 hours.

Topping: 

Once set, toast buckwheat kernels until golden. Cool.  Melt coconut oil, maple syrup, and cacao powder over low heat until combined.  Stir in the buckwheat kernels, then pour over the peppermint layer. Smooth.  Freeze for 30 minutes to set. Slice into bars and enjoy!