PEPPERMINT CRISP DESSERT RECIPE

MAKES

1 Bowl

PREPARATION TIME

Start the day before. 

STEP 1:

For the vanilla buckwheat, simply combine the soaked and rinsed buckwheat with Coconut Blossom Nectar and vanilla, then dehydrate for 12 hours or until crispy.

STEP 2:

Make the chocolate sauce - see recipe here under Chocolate Fruit Fondue.

STEP 3:

For the chia omega cream, blend ingredients together and allow to stand for 1–2 minutes to thicken.

STEP 4:

Take one portion of chia omega cream and mix in the Spirulina Powder and 2 drops of peppermint essential oil to make the green minty cream.

STEP 5:

In a glass, layer one layer of the plain cream, one layer of the green cream, one layer vanilla buckwheat, then one layer chocolate sauce. Repeat until the glass is filled, and top with organic Cacao Nibs.

Chia Omega Cream:

• 1 C water
• 1/4 C Hemp Seeds
• 1/8 C Chia Seeds
• 1/4 C Lucuma Powder
• 1 - 2 Tbsp liquid sweetener of your choice 
• 1/2 tsp Vanilla Seeds
• Chocolate Sauce

Vanilla Buckwheat: 

• 500g buckwheat, soaked for 20 minutes and rinsed
• 1/4 C liquid sweetener of your choice
• 1 Tbsp vanilla extract

• 1/2 tsp Spirulina Powder
• 2 drops peppermint essential oil
• Cacao Nibs (for decoration and crunch)