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About the Recipe: The tart creamy taste is unique, blended with just a touch of mint. The chocolate crust perfectly complements the flavors with a chocolate pistachios crunch. The best part is that it is filled with some extra “good-for-you” ingredients.
Cook’s Note: I use the heavy cream layer on a can of coconut milk for the coconut cream.
Arrange the Dessert Layers:
Spoon the Kiwi Cashew Cream over the chocolate crust; lightly spoon the mint sauce over the filling. Lightly swirl with your finger or the small spoon handle the sauce into the filling. Place dessert in freezer; chill for about 3 hours or until frozen.
To Serve: Lightly defrost the dessert until partially softened. Cut into slices while frozen for cleaner cut slices. Serves about 8 slices.
Garnish with fresh mint leaves and slices of fresh kiwi
pdf for Copy of Recipe – Chocolate Crusted “Aussie Down Under” Dessert
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