– Made to fit 30cm x 24cm tray –



2 cups walnuts

1 cup pitted medjool dates

Pinch of salt

4 Tbsp cocoa or cacao

4 Tbsp melted coconut oil

Mint Layer

2 cups cashews (soaked)

1 cup fresh peppermint leaves (please note that this is different to normal mint)

½ cup maple syrup

1 can full cream coconut cream

½ cup melted coconut oil

** Please note – if you don’t have access to fresh peppermint, you can add a few drops of food grade peppermint essential oil instead.**

Choc Layer

1½ cups melted coconut oil

1½ cups maple syrup

1 cup cocoa or cacao

Pinch of salt




  1. Process walnuts in a food processor until a fine crumble
  2. Add cacao/cocoa and salt and process again until well combined
  3. Add medjool dates and process again until combined
  4. Add coconut oil and process until combined
  5. Line tray with baking paper
  6. Add all base mixture to tray, evenly spread and firmly press down until the whole tray has a nice even layer. You can use the back of a spoon to help smooth it out.
  7. Place in freezer

Mint Layer

  1. Blend all ingredients except the cashews until well combined
  2. Drain soaked cashews and add to blender, blend until nice and smooth.
  3. Pour evenly over the base layer
  4. Place in freezer to set hard

Choc Layer

  1. This step is to be completed once the mint layer has set firmly
  2. Ensuring all ingredients are at room temperature, place all ingredients into a large bowl and whisk until well combined
  3. Pour over mint layer
  4. Place in freezer to set
  5. Once set, remove from freezer, allow to soften for about 15 minutes, cut into desired slice sizes and then store in fridge for consumption for the following few days, or in the freezer for future consumption.