Gluten-free, Vegan, Serves 12

• 2 1/2 cup coconut cream
• 1 cup fresh mint leaves
• 3 1/2 oz dark chocolate melted
• 4 drops peppermint essential oil
• 3/4 cup condensed coconut milk
• 1/2 tsp pure vanilla
• 1 tsp spirulina
• 1/2 tsp flaky sea salt

Directions:

Add the cream to a medium saucepan and bring to a simmer over medium heat. Simmer for 30 seconds and immediately remove from heat. Stir in the mint, cover, and steep for 15-20 minutes. Strain the cream into a bowl, making sure to press the leaves, and remove all the cream. Discard the leaves and transfer the cream into the fridge for 1 hour. Into a small bowl, combine melted chocolate and condensed milk. Mix until completely smooth and let cool. Using a mixer whip the cream into peaks for about 3-4 minutes. Add vanilla, peppermint, spirulina, and salt until combined. Remove half of the cream and transfer it into a 9×5 inch loaf pan. Fold in the chocolate mixture with the remaining half of the cream. Once mixed spoon into the pan and swirl the two together before covering and freezing for at least 6 hours.