Raw No-Bake Dark Chocolate Mint - cooking recipe

Ingredients
    Crust:
    2 cups almonds
    3 cups pitted Medjool dates
    6 tablespoons cocoa powder
    Filling:
    2 1/2 cups cashews
    3/4 cup agave nectar
    1 cup baby spinach
    2 1/2 teaspoons peppermint extract
Preparation
    Place almonds in a blender; grind into a flour. Transfer to a large bowl.
    Place dates in the blender; blend until very smooth and creamy.
    Mix blended dates with the almond flour in the bowl. Stir in cocoa powder. Spread mixture evenly into a shallow 9x11-inch dish, pressing firmly with the back of a spatula to make a flat crust.
    Place cashews in the blender; process, scraping down the sides every 1 to 2 minutes, until very smooth and creamy, 8 to 10 minutes. Add agave nectar, baby spinach, and peppermint extract; blend until filling is smooth and uniform in color.
    Spoon filling onto the crust and smooth the top with the back of a spoon.
    Freeze until set, about 30 minutes. Cut into 35 squares.

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