Ingredients

Directions

1. In a bowl, mix together the ingredients for the base. Once they have formed a crumbly crumb, press the mixture firmly into your baking tin, and pop into the freezer while you get the next layer ready. I used a 27cmx17cm rectangular tin, the base lined with baking paper. 2. In your food processor, add the cashews and blend until they have formed a paste. If they are having trouble, add the coconut milk and maple syrup to help them blend, plus a bit of water if necessary. Keep the processor going for around 5 minutes, or until they have formed a creamy paste. Timing will depend on the efficiency of your processor. Next, add the vanilla, peppermint extract, and salt, and continue to blend. When the mixture is completely smooth, spoon it evenly over the base layer that you have grabbed from the freezer. Leave until hardened – at least an hour. 3. Melt the coconut oil and stir in the maple syrup, vanilla and cacao. Once a rich chocolate sauce has formed, grab the slice out of the freezer. Let it sit for a few minutes – the chocolate will freeze pretty much straight away once it hits the slice. Working quickly, pour the chocolate over the slice and sprinkle with sea salt before it has a chance to set. Pop it back in the freezer for another 20 minutes or so. 4. Slice into squares and try not to eat one every time you walk past the freezer. Store in an airtight container.