Dark Chocolate Mint Slices

Ingredients:

Chocolate Fudge Crust Ingredients:
• 1 Cup Natural Almonds
• 1 Cup Natural Walnuts
• 1 Cup Soft Fresh Pitted Medjool Dates
• 1/4 tsp Sea Salt
• 1 tsp Vanilla Extract
• 3-4 Tbsp Natural Cocoa Powder (you can use carob here if you wish)
Chocolate Fudge Avocado Ice Cream Layer Ingredients:
• 5 Large Ripe Avocados (Pitted and Peeled)
• 1/4 Cup All Natural Pure Cashew Butter or Almond Butter
• 1 tsp Mint Extract
• 1 tsp Vanilla Extract
• 1/2 tsp Instant Espresso (Optional but gives it an awesome flavour)
• 1/4 Cup Plus 2 Tbsp Cocoa Powder
• 4 Tbsp Maple Syrup (Coconut Sap or Agave)
• (sometimes I will add in a handful of some vegan chocolate chips here for added chocolate goodness)

Directions:

1. Place all crust ingredients in the food processor and pulse until the mixture is a crumbly dough.
2. Grease your 8x8 pan with a healthy non-stick cooking oil OR line with an over flowing piece of parchment paper for easy removal.
3. Press dough evenly into the bottom of your baking dish.
4. Place all chocolate avocado ice cream ingredients into a clean food processor bowl and blend until completely smooth stopping to scrape down the sides.
5. Layer on top of chocolate brownie crust.
6. Place in the freezer for 3 hours OR overnight.
7. Remove from freezer, let sit for 5-10 minutes before slicing, slice and serve immediately.
8. Store in the freezer.
9. *In the pictures above I used coconut whipped cream and my simple Icy Square Chocolate recipe to drizzle over. But honestly, most days I love these babies plain, as they are!