This is one of my signature dishes that works equally as well served as a slice. Simply use a square tray and cut into squares when frozen through. Don’t forget the chocolate topping!
- 2 cups raw almonds
- 1 tbsp chia seeds
- 2 tbsp cacao powder
- 2 tbsp rice syrup
- 2 tbsp coconut oil (+ extra for greasing)
- 3 drops essential peppermint oil
- 1 ½ cups cashews (soaked overnight) – rinsed well
- 1 ripe avocado
- 2 tbsp coconut oil
- ¾ cup coconut water + extra
- 2 tbsp honey
- 4 drops essential peppermint oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Freezing time 8 hours or overnight
Makes 4 x 10 cm pies
To make the crust, process all ingredients until crumbly and no large chunks remain. Pinch the mixture together between your fingers - if it holds it’s shape it’s the right consistency. If not, add 1 tbsp of cold water at a time until the desired consistency is achieved.
Grease the bases and sides of 4 x 10 cm springform tins with the extra coconut oil and press crust down evenly, ensuring the bottom and sides are covered. Place in the freezer while you prepare the peppermint cream.
To make the peppermint cream, blend all ingredients, starting with ¾ cup coconut water, until smooth. Gradually add extra coconut water until the entire mixture is smooth and churning consistently. You may need to regularly stop the blender and scrape down the sides with a spatula to allow for a well combined mixture. Taste. Sweet enough? Enough peppermint? Adjust if desired.
Remove the prepared bases from the freezer and pour the peppermint cream evenly into each one. Return to the freezer for 6-8 hours or overnight for best results.
To serve, thaw at room temperature for 1 hour before serving and generously drizzle with sugar-free chocolate topping.
• Best kept in the freezer until needed. Will keep in the fridge for 2-3 days.
Recipe from Why It's Perfectly Acceptable to Eat Dessert for Breakfast, by Nicole Joy, with photography by Mindi Cooke and styling by Lyndel Miller.