“Thin Mint Frozen Treat”

Adapted from Swiss Paleo (my mindset forbids me to follow a recipe:)

Chocolate bottom

¼ c. cocoa powder

1 Tbsp. Cinnamon

¼ c. coconut oil

3 Tbsp. Maple syrup (grade B)

½ tsp. Pure Vanilla extract

1 tsp. Pure Peppermint extract

Melt on the stove and stir well.

Line pan 8x8 pan with parchment paper, add the mix to pan and freeze for about 25/35 minutes until solid.

(I triple my recipe to save myself another go around and used a 9x13 pan)

The Mint cream layer

1 ripe Avocado

1 Banana

¼ c. coconut oil

1 Tbsp Lime Juice

1 tsp. Pure Vanilla extract

1 tsp. Pure Peppermint extract

3 Tbsp. Maple syrup

Add everything to a food processor, blender or mixer of until smooth and creamy. If you don’t have a blender or food processor hand mash well and then use a hand mixer.

Check your chocolate layer in the freezer. If it is hardened (it should be) then add the Mint layer to the top.

The chocolate drizzle (optional)

Small handful chocolate chips and 1 Tbsp coconut oil mix together on low head and stir until melted take a spoon and swirl over the top of cream layer making a funky design.

Freeze for at least 3 hours to get really solid more like 6 hours

Before cutting let sit out for 10/20 minutes before cutting and Boom you have a vegan treat with healthy fats and omegas. Tastes like a Non-GMO Thin Mint cookie with out the guilt or wax ball in your tummy after eating an entire sleeve!

Enjoy! Thump! Save