The night before

1 1/2 cups raw cashews + water for soaking
1 sachet NordicNordic chocolate peppermint chaga tea

 

Place cashews in a bowl and cover with water. Let soak in the fridge for at least 6 hours. When ready to use, discard water. Place sachet and 3/4 cup of water into a pot. Warm water until almost boiling. Set aside, cover, and let sit at least 1 hour or overnight.

Base

1 cup raw pecans
9 pitted Medjool dates
3 tbsp. raw cacao powder
2 sachets NordicNordic chocolate peppermint chaga tea
1 tsp vanilla extract
1/2 tsp sea- or Himalayan salt

 

Place all ingredients into a high-speed blender or food processor and mix until a sticky dough forms. Line a 9-inch springform pan with parchment paper and press the dough into the pan. Place in the freezer while you make the first layer.

Mint layer

1 small avocado
1 cup coconut milk
2 tbsp. fresh lime juice
1/3 cup melted cacao butter
3/4 tightly packed mint leaves
1/3 cup soaked cashews
2 tbsp. maple syrup (or honey, agave)
1/4 tsp sea- or Himalayan salt
1 tsp peppermint extract (optional)

 

Scoop out the flesh from the avocado and place it into a high-speed blender or food processor along with the rest of the ingredients. Blend until very smooth, adding more coconut milk if needed. It should be fairly thick, not runny. Spread the batter on the crust, and freeze for 30 minutes.

Chocolate layer

steeped NordicNordic chocolate peppermint chaga tea remaining soaked cashews
1/2 cup melted cacao butter
1/4 cup coconut milk
1/2 cup raw cacao powder
3 pitted Medjool dates
1 tbsp. maple syrup (or honey, agave)
1 tsp vanilla extract
1/2 tsp sea- or Himalayan salt
1/4 cup cacao nibs (if desired)

 

Remove teabag from tea. Add tea and remaining cashews together with rest of the ingredients into a high-speed blender or food processor. Blend until very smooth. This layer will be a bit runnier than the first, but it’ll firm up in the freezer. Spread the chocolate mixture on top of the mint layer. Decorate with cacao nibs if desired. Freeze for at least 2 hours or overnight. Or refrigerate at least 8 hours. If frozen, let thaw about 20 minutes before serving. The cake can be kept in the freezer for 2 weeks, in the fridge for a couple of days.