Crust:

• 4 Medjool Dates (pits removed)
• ¼ cup Finely Shredded Dried Coconut
• 1¼ cup Walnuts
• pinch of Salt
• 1 tablespoon Raw Cacao Powder
• 1 teaspoon Coconut Oil
• Ganache Filling:
• ¾ cup Dark Chocolate Chips (60-70% cacao content – look for a brand that doesn’t use refined sugars, if possible)
• 2 tablespoons Coconut Oil
• ½ cup Coconut Milk
• ½ teaspoon Vanilla
• Mint Filling:
• 1 cup Cashews, soaked overnight
• ⅔ cup Coconut Oil, liquefied
• ½ teaspoon Vanilla
• juice of 1 small Lemon
• 5 tablespoons Maple Syrup
• 4 tablespoons Water
• ¾ teaspoon Matcha Powder
• ½ cup Fresh Mint (lightly packed)
• 1 tablespoon Ground Chia Seeds
• ⅓ teaspoon Spirulina Powder
• Cocoa Powder, for dusting

1. For the Crust:
2. Line a standard sized load pan with parchment paper (or plastic wrap).
3. Place the dates, coconut, walnuts, salt, cacao powder, and coconut oil in the bowl of a food processor fitted with an ‘S’ blade. Process until the mixture is crumbly and nuts are about the size of coarse ground sugar. Mixture should stick together when pressed down upon.
4. Scrape the crust mixture into the lined loaf pan and press it down into an even layer (I like to use the back of a spoon to do this, if helps keep the mixture cool and you can easily press down around the sides of the pan). Place in the freezer.
5. For the Ganache:
6. Place the chocolate chips and coconut oil in a small saucepan. Heat on medium, whisking occasionally, until the chocolate is melted and mixture is smooth. Remove from heat. Whisk in the coconut oil and vanilla. Pour the mixture on top of the frozen crust , tap on the counter to level the ganache, and place back in the freezer.
7. For the Mint Filling:
8. Heat a small saucepan of water to boiling. Fill a small bowl with ice water.
9. Place the mint leaves in a fine mesh sieve and pour the boiling water over the leaves until they just begin to wilt. Immediately plunge the leaves into the ice water. Let them sit in the water for 30 seconds.
10. Gently give the leaves a squeeze to remove excess water and place them in a high speed blender along with the cashews (make sure you drain them first!), coconut oil, vanilla, lemon juice, maple syrup, water, and Matcha powder. Blend until the mixture is very smooth and the mint leaves have been pureed so finely that you can no longer see them. If your blender is not powerful enough to do this you can run the mixture through a fine mesh sieve to remove the bits of mint leaf and then pour it back in the blender.
11. Add the chia powder to the blender and process until combined. Pour half of the mixture on top of the chilled ganache layer and tap it on the counter to level. Place the pan back in the freezer.
12. Add the Spirulina powder to the remaining mixture in the blender and process just until combined. Once the Matcha layer has set, remove from the freezer and pour the dark green mixture over the top, tapping one more time on the counter to level. Place back in the freezer for another 30 minutes, or until set.
13. Remove from the freezer and store in the fridge, covered, until ready to serve. When you are ready to serve the dessert, dust a little cocoa powder over the top (you can add in a few sprinkles of Matcha powder and Spirulina as well, if you’d like to get the look shown in the pictures). Remove the slice from the pan and peel back the parchment paper. Using a sharp knife, cut into 8-12 slices.