Ingredients

• Mint Slice:
• 1 cup Pecans
• 1 cup Medjool Dates, pitted
• ½ cup Almond Meal
• ½ cup tightly packed fresh Mint leaves
• 6 tbsp raw Cacao Powder
• 4 tbsp shredded unsweetened Coconut
• 2 tbsp Dark Agave or Organic Maple Syrup
• Large pinch Sea Salt
• Choc Ganache:
• ⅓ cup chopped Cacao Butter
• ¾ cup Dark Agave or Organic Maple Syrup
• ½ cup + 1 tbsp raw Cacao Powder
• 1 tbsp pure Vanilla Extract
• Pinch Sea Salt

Instructions

1. Throw all Mint Slice ingredients into a food processor and process on low speed until well combined and it becomes a kind of sticky 'dough'.
2. Push mixture into a flat dish and press down firmly and evenly to create a large 'slice'.
3. In a small saucepan over very low heat, gently melt cacao butter.
4. As soon as cacao butter is barely melted, stir in all other Ganache ingredients until well combined.
5. Use a knife to spread a thin layer of Ganache over the top of the large Mint slice.
6. Refrigerate dish for an hour or so.
7. Remove from fridge, cut into small slices and serve