Raw peppermint oreo

This is one of the sweet treats created by Angeleen Lewers from Petra's Raw Cakes - a range of rawtarian vegan and sustainable cakes for those who want to stick to their diet plan but still have the occasional indulgence, but without the guilt.

Raw chocolate brownie

1 ½ cups	Cashew nuts (Main)
1 cup	Almonds (Main)
1 cup	Dates
2 Tbsp	Agave syrup
1 Tbsp	Coconut oil
1 Tbsp	Pure vanilla extract
½ cup	Cocoa powder (Main)
1 pinch	Sea salt

Peppermint icecream

1 cup	Coconut, flesh from young coconut (Main)
¾ cup	Coconut water, as much as needed (Main)
2 Tbsp	Coconut oil
1 cup	Cashew nuts, soaked in water for 3 hours then rinsed (Main)
¼ cup	Coconut sugar
10 drops	Peppermint essential oil, I use Doterra (Main)
1 cup	Baby spinach

Directions

1. To make the brownie, process almonds and cashews in a food processor until they almost resemble flour. Add dates, agave nectar, coconut oil and vanilla. Process until well mixed and dough-like.
2. Add the cocoa powder and sea salt and process again.
3. Form into cookies and refrigerate until needed. You can dehydrate these for a few hours to make warm, chewy, fudge-like brownies.
4. To make the icecream, blend everything together, adding coconut water as needed. You want the consistency of thick creamy yoghurt.
5. Pour into an icecream maker and follow its instructions. If, like me, you don't have an icecream maker, pour into a container and put in the freezer, taking it out and stirring it every 30 minutes until you get the consistency of icecream.
6. Sandwich the peppermint cream between 2 chocolate brownies, drizzle some raw chocolate sauce over the top and serve with a fresh berry medley.

Variations

• Use coconut butter instead of coconut oil.
• Use water instead of coconut water; use dried coconut meat instead of fresh coconut meat.
• Use avocado instead of cashews.
• Use 1 can coconut milk instead of the coconut meat, coconut water and coconut oil.