MIDNIGHT MINT NO BAKE CUPS {VEGAN CREME DE MENTHE}
A fresh minty treat, chocolate on the bottom, and creamy on the top with mint everywhere. And mint flavoring is healthy, adds soothing digestion benefits as well as antioxidants. This wholefood easy recipe is another multi-tasking recipe – use the top or bottom layers for recipes on their own in parfaits, smoothie bowls, as well as in this frozen treat. What makes this treat super easy to make as well, is the mold I used – a 15 round cylinder silicon mold. Shapes can make food taste more fun, don’t you agree?
INGREDIENTS
Bottom Chocolate Nicecream Layer (4 ingredients)
- 2 frozen bananas
- 1/2 cup full fat coconut milk
- 1/4 cup cacao powder or black cocoa powder for drama (I use this brand)
- 2 tbsp maple syrup
Top Green Yogurt Layer (3 ingredients)
- 1 cup plant yogurt
- 1/2 tsp matcha tea powder (I use this brand)
- 1 drop peppermint essential oil (I use this brand)
Chocolate glaze (4 ingredients)
- 1/4 cup melted coconut oil
- 1/4 cup cacao powder
- 3 tbsp maple syrup
- 1 drop peppermint essential oil
- I used this 15-round-hole silicon mold.This recipe fills 10-15 of the holes depending on how high you make each layer.
- Warning: Be careful to store essential oils away from children as they can be poisonous if accidentally taken in large quantities. You can use peppermint extract instead for this recipe, however beware that extracts have alcohol-content which can cause beading in recipes with healthy fats.
METHOD
- Make the chocolate base: Blend up the frosty mixture – it really is just nicecream – dollop it into a silicon mold (I used this one). Even out surfaces with a spoon. And freeze for 30 minutes.
- Make the green top: Blend up the yogurt with matcha for color and peppermint for flavor. Spoon that onto of the chocolate base, and freeze at least an hour. Keep frozen; remove from freezer a few minutes before serving – it will melt. Blend up glaze in a bowl with a spoon and dot a bit on top before server.
Recipe Sourece:greensmoothiegourmet.com