Mint Chocolate Matcha Slice Recipe with Lion's Mane Mushroom (Vegan, Gluten Free)
Ingredients:
CRUST:
- 1 cup of raw almonds
- 1 cup pitted dates
- 1 tbs cacao powder
FILLING:
- 1 avocado
- 1 tbs Mushroom Matcha Latte (Ceremonial Grade Matcha, Lions Mane Mushroom, Peppermint)
- 3 tbs coconut oil
- 1 banana
- 3-4 tbs maple syrup (depending on desired sweetness)
- 5-10 drops peppermint extract
- 1/2 tsp vanilla extract
CHOCOLATE:
- 3 tbs cacao powder
- 1-2 tbs maple syrup (depending on desired sweetness)
- 1 tbs coconut oil
Directions:
- Place all the crust ingredients in your blender until mixture is well combined. Be aware that because of the sticky consistency of the mixture you may need to do this a few times using a spatula to assist you. You’ll use your spatula friend a lot for this recipe
- Using your spatula, remove the mixture and place it into a square baking pan ( 8x8 or smaller) lined with parchment paper
- Place all filling ingredients in your blender and mix until smooth. Using your spatula, spread mixture evenly over crust
- Place the pan in your freezer so that it hardens a bit before topping it off with the chocolate
- In a bowl, whisk together chocolate topping ingredients until smooth. Using your spatula evenly spread the chocolate over the second layer
- Place the baking sheet back in the freezer for at least 2 hours or overnight
- Thaw out for 10 minutes before slicing into the desired shape
- Enjoy your delicious Mushroom matcha latte mint slices!
