Having had a few handfuls of fresh mint leaves and baby spinach left in the fridge along with a new packet of Cacao Butter from my favourite superfood brand Be Super Natural, it was time to make some yummy raw chocolates. For those of you thinking ‘hold up, chocolate and spinach in the same sentence?’, yes – I did just say that.
These raw chocolate cups with icy mint pistachio filling (and spinach in disguise) are so refreshing – especially ideal as an after dinner treat since mint can help promote digestion. They are not only delicious but also dairy free, gluten free, vegan, low carb, refined sugar free, paleo friendly and guilt-free (without tasting it I swear!). These treats are packed with antioxidants, essential fatty acids and serotonin from the Cacao butter, vitamin E for the skin from pistachios, and plenty of iron from the baby spinach. Whenever you make them, shhh…don’t mention the spinach and I promise they’ll never know!
For the Mint Pistachio Filling (store any leftover in the freezer. see note)
1/2 cup Pistachios (soaked overnight)
1/4 cup Nut milk of your choice
1/8 cup Coconut oil (extra virgin, cold pressed)
1/8 cup desiccated Coconut
a handful Mint leaves
1/2 cup Baby Spinach
2-3 drops pure Peppermint essence (optional)
Melt the cacao butter in a bowl over a saucepan of boiling water. When completely melted (which is at approx. 34.1 °C, making it still raw), stir in the cacao powder and agave until well combined. Remove the hot bowl from heat and set aside.
Place all the ingredients for the Mint Pistachio filling in a blender or food processor and blend well. Pour the content into a small bowl and set aside.
Fill your mold of choice (I used round muffin cups), about a third way through each cavity (the remaining chocolate will be used later). Freeze it for 15 minutes (or until it hardens) then remove from freezer.
Spoon some of the Mint Pistachio filling on top the the hardened chocolate in each cavity and put it back in the freezer for about 45 minutes (or until it hardens) then remove from freezer.
Lastly, pour the remaining chocolate over the hardened Min filling in each cavity till almost filled and return them to the freezer and freeze overnight.
The next day, remove the mold from the freezer and set aside few minutes before popping them out of the cavities and eating. Store the leftover chocolates in the freezer so they remain nice and icy. Take them out only before eating!
The serving amount depends on the size of your mold. You can blend your Mint Pistachio leftover with some nut milk to make a glass of yummy smoothie! Remember to go organic as much as you can!