Yes, it's September, but it's still BALLS HOT here in New England. We're in Boston shooting Ted 2, and I wanted to come up with a healthy gluten-free refreshing treat to keep us cool and happy on set. One of the actors mentioned he was in the mood for some mint chocolate chip ice cream and my wheels started spinning...
I love when inspiration hits at the unlikeliest moments! Back in the kitchen, I whipped up a bunch of these to satisfy our cravings for something minty, chocolatey, and cold. But, I also kept mind that we all need lots of good energy to keep us going during the long shoot days. This treat hides spinach so well and will satisfy your sweet tooth, but without the crash you get from a grocery store treat made with refined sugar. Plus, this homemade explosion of goodness has loads of protein and healthy fat, which will help our bodies move better and our brains work faster during the long scorching days.
Enjoy these last hot days of summer with this fun cool treat!
Mint Chocolate "Ice Cream" Bars
for the chocolate crust-
- coconut oil spray.
- 1 cup coconut oil
- 3/4 cup unsweetened cocoa powder
- 3 tablespoons honey or maple syrup
- 2 tablespoons flax seeds
- 1 teaspoon pure vanilla extract
for the mint cream filling-
- 2 cups cashews soaked in water for a few hours
- 6 medjool dates, pitted and soaked in water for a few hours
- 2 cups fresh or frozen spinach
- 3 tablespoons unsweetened shredded coconut
- 3 tablespoons hemp seeds
- 2 tablespoons chia seeds
- 2 teaspoons peppermint extract
- 1 teaspoon vanilla extract
- a few tablespoons of water, to thin the cream if necessary
Line a 9 x 9 baking dish with plastic wrap, and spray well with coconut oil spray. In a bowl, mix together the coconut oil, cocoa powder, honey, flax seeds, and vanilla extract.
Add the half of the chocolate mixture to the bottom of the lined baking dish, and place it in the freezer to set up while you work on the filling.
In a high-powered blender, add the soaked cashews, soaked dates, spinach, coconut, hemp seeds, chia seeds, peppermint extract, and vanilla. Blend until a smooth cream forms.
Add water if the cream is too thick and doesn't blend well. With a spatula, spread the mint mixture over the chocolate layer in the 9 x 9. Use the remaining chocolate mixture to spread on top of the mint layer.
Place back in the freezer for 2-3 hours, or until it sets. Slice, smile, and serve!