Who’s ready for an easy vegan holiday dessert? I know I am! I’ve had this one in my holiday recipe holster since first creating it this past summer, and have been dying for the right time to share it.
A quick note about this recipe: The pictures make it look HUGE, but it’s actually a small dessert with fairly dainty portions. I use a small 4×8-inch loaf pan. If you use a standard-size (9×5-inch) loaf pan, the dessert will have less height (but no less delicious flavour!). Hey—I’ve never complained about dessert in any shape or form, but I wanted to mention it so you don’t find yourself puzzled over a smaller-than-expected finished product.
Be sure to read my tips in the headnote and at the bottom of the recipe. You know I love to give you flexibility in your own kitchens, so this recipe is bursting with my testing notes and modifications. I actually had to cut myself off from writing more!! #nerdalert
Yield 10 small slices
Prep time
Cook time 0 Minutes
Chill time 4 to 5 hours
Total time
Ingredients:
For the filling:
3/4 cup (225 g) raw cashew butter*
1/2 cup (125 mL) pure maple syrup, room temperature
1/2 cup (125 mL) virgin coconut oil, melted
6 tablespoons (90 mL) almond milk, room temperature
1 to 1 1/2 teaspoons (5 to 7.5 mL) pure peppermint extract, or to taste**
1 cup (30 g) packed baby spinach***
Pinch fine sea salt
For the chocolate ganache:
1/2 cup (90 g) non-dairy chocolate chips
2 tablespoons (30 mL) full-fat coconut cream****
Dash fine sea salt
1 1/2 tablespoons raw cacao nibs or crushed candy cane, plus more for serving
Fresh mint leaves, for garnish (optional)
Directions:
Line a small (approximately 4×8-inch) loaf pan or 6-inch cake pan with plastic wrap so the slab will be easy to lift out after freezing.
Add all of the filling ingredients (cashew butter, maple syrup, melted oil, almond milk, 1 teaspoon peppermint extract, spinach, and salt) into a high-speed blender. Blend on high until smooth. Make sure no chunks of spinach leaves remain. Taste and add more peppermint extract if desired.
Pour the filling into the prepared pan. Place the pan on a flat spot in the freezer and freeze for 4 to 5 hours, until the filling is solid. There’s no need to cover it unless you plan on keeping it in the freezer longer than 8 hours.
When the filling is solid, prepare the ganache topping. In a medium pot, combine the chocolate chips, coconut cream (make sure water is drained before adding), and salt. Melt the chips over the lowest heat setting, stirring frequently, until smooth.
Remove the filling from the freezer and, gripping the plastic wrap as a handle, lift it out of the pan. Flip the filling onto a large plate and peel off the plastic wrap.
Pour the ganache over top of the solid filling, starting in the centre, and allow it to cascade down the sides a bit. Immediately scatter the crushed candy cane or cacao nibs all over the ganache. Return it to the freezer, uncovered, and freeze for about 10 minutes, until the ganache is firm.
Slice and garnish with fresh mint, if you’re fancy! Sprinkle additional cacao nibs or crushed candy cane on top of each slice and enjoy immediately. Return leftovers to the freezer right away as the dessert does soften as it sits.
