Stephen let me cut his hair yesterday. With kitchen shears. And an electric razor designed for beards.
I used a comb and went at it with the scissors for almost a half an hour. During which time I was mostly freaking out in horror while he told me to “Just keep going! It looks fine!” And he has some thick, curly, in-all-directions hair. That kitchen shears are not designed to cut. Did I mention his sister is a hair stylist? A professional hair stylist who is really amazing at what she does? Hi Grapes! If you’re reading this, don’t kill me!
Luckily, he sat mostly still for an entire hour while I meticulously went over it and over it until everything was even and I wouldn’t have to die of shame for butchering his lovely head. He keeps running his hands over his now 1/4 inch of hair, saying “It’s so soft.”
He also let me trim his beard. That’s love, folks.
How gorgeous is fresh mint??
Two years ago my incredibly talented Aunt Julie hosted a multi-course raw, vegan dinner party. Stephen & I had been eating a vegan diet at the time and were really tickled that she planned the event with us in mind. Of all the dishes she made that evening, 3 really stick in my mind. She made amazing summer rolls, which I’ve made about half a million times since (sriracha + agave dipping sauce? YES). Cherry ice cream made with young coconut flesh, which I haven’t had the courage to immerse myself in yet. AND this fudge candy made from fresh mint leaves. I have no idea what was in her recipe aside from the mint leaves, but I assumed some kind of nut was used to make the base. So with that fudge in mind, I set to work developing a recipe that would emulate the amazingness of the one she made two years ago.
And I succeeded.
This mint chocolate freezer fudge is not only vegan, gluten-free, and relatively healthy, but also perfectly creamy & decadent. It’s not cloying like the fudge you imagine when you read the Harry Potter Christmas chapters or the fudge you buy in those little shops on Main Street. It’s 3x refreshing – in the sense that it’s made from fresh mint leaves, kept in the freezer AND in the sense that you won’t feel bad after eating it. It’s luxurious, rich, smooth and dark. It feels naughty, but it’s very very nice.
It’s also visually lovely, with its naturally tinted green layer of mint and the deep red of the chocolate layer.
You can even leave out the chocolate layer if you’re not a cocoa lover, and just make straight mint fudge. Or make the entire recipe mint chocolate, if you don’t feel like fussing with layers. I use organic, raw cashews & Artisana 100% Organic Raw Coconut Oil. I didn’t have raw cacao but if you have it, use it! The world is your canvas. And so is this recipe.
- 1 Cup Raw, Organic Cashews
- ¼ Cup Maple Syrup + 1 Tablespoon
- ¼ Cup Organic Coconut Oil
- ¼ Cup Loosely Packed Fresh Mint Leaves (Approximately 70 Mint Leaves)
- 2 Tablespoons Almond Milk
- 3 Tablespoons Cocoa Powder (I use Aristocrat Cocoa, which gives it that deep red color and rich flavor.)
- Add cashews to bowl, cover with water and let soak for at least 2 hours and up to overnight. Drain, rinse, and drain again.
- Line a small dish, preferably 4x4 inch square dish or 4 inch round dish, with parchment paper.
- Add cashews, coconut oil, ¼ cup of maple syrup, mint, and almond milk to your blender. If you're using a high-performance blender such as a Vitamix, slowly increase speed. You shouldn't need to use full power here - in fact, it can be counterproductive as the basin won't be very full. In a regular blender, you may have to scrape down the side a couple of times. Blend until very very smooth. The mixture should become buttery, silky smooth.
- Pour half of the mixture into your lined dish. Place dish in the freezer & let chill for at least 15 minutes to create layers. Alternatively, if you don't care about layers, do whatever you want!
- Add additional tablespoon of maple syrup + 3 tablespoons of cocoa powder to the remaining mixture in blender and blend until smooth. Gently spread over the bottom mint layer.
- Stash in the freezer. This fudge is best at least semi-frozen.
- Makes about 12 to 16 pieces.
While the recipe should work well in any blender or food processor, the fudge might not become quiet as smooth. Bits of mint leaf may remain - yum!
You may add up to 1 additional tablespoon of maple syrup to each layer for additional sweetness. Any more and you risk making your fudge too thin.