Step 1

Blend all ingredients in a food processor or powerful blender until smooth. (Add the extra Tbs nut butter if you want it more firm.)

Step 2

Scrape down the sides and taste and adjust for sweetness and mint flavor. Blend again.

Step 3

Spread 2/3 of the mint cream into a 5x5" or 6x4" dish lined with parchment paper (save the remaining 1/3 for the top layer)

Step 4

Freeze about 30 minutes until set.

Step 5

Add cacao and cashew butter to the leftover mint cream in the food processor and blend smooth. Taste and adjust, adding more cacao, salt or a few more drops of stevia if desired.

Step 6

Spread chocolate over the mint layer and freeze or refrigerate again until set.

Step 7

Slice into 1" squares. Enjoy right away as a silky fudge bite or freeze for a mini ice cream bar treat!