Instructions

1. To make the base: tumble the nuts, dates, cacao powder and a pinch of salt into a food processor and pulse until crumbly but sticky. You will need the teeniest splash of water to bring it together. Press the mixture firmly into an 18cm springform tin (you’ll find these on Amazon). Refrigerate.
2. To make the filling: give the cashew butter, hot water, maple syrup, cacao powder, tamari and peppermint a good whizz in the food processor. Every brand of peppermint oil has a different intensity, so start small (three drops) and work up to six if necessary. Slowly add the melted cacao butter. You should have a dense, dark, glossy ganache by now. Taste and decide whether you’d like more peppermint, but too much will taste like mouth wash.
3. Once you’re happy, spread the filling over your base and decorate with fresh mint leaves. Store in the freezer, or your belly.