Vegan Avocado Mint Slice

Crust:

1 cup of raw almonds

1 cup pitted dates

Tbs carob powder

Filling:

2 avocado’s pitted day and peeled

3 tbsp coconut oil, melted

3-4 tbsp organic maple syrup

1 banana or large if medium use 2

Mint leaves whole bunch if you have don’t have Young Living peppermint oil

If you have the oil you need 10 drops of the peppermint oil (this is what gives it that WOW factor)

Pinch of Celtic salt

Topping:

4 tbsp carob powder

4 tbsp of melted coconut oil

2 tbsp of organic maple syrup

And some water if needed to make the topping spreadable, and just had little water at a time to get the right texture.

Method:

Place the crust ingredients in your food processor and pulse until combine or the mixture is coming together like in the picture. With a spatula press evenly into the bottom of an 8x8-inch square baking pan previously lined with unbleached parchment paper.

Blend the filling ingredients in the food processor until smooth and spread evenly over crust. Freeze while you prepare the topping.

In a small bowl mix the topping ingredients and pour over the middle layer making sure to spread it evenly.

Freeze bars until firm. To serve let the slice thaw at room temperature for 20-30 minutes and cut as desired.