Who doesn’t feel like a sweet treat every now and again? These smart little cheats packed with power foods, free of gluten and processed sugar mean that you can enjoy then with zero guilt. Ingredients like succulent fresh dates, cacao, coconut and raw nuts lend to a delicious goodness of potent nutrients and medicinal properties.

Coconut, as we very well know has the wonderful anti-bacterial and anti-inflammatory properties among the many others such as improving blood cholesterol.

Also read: Vegan Caramel Slice

What can be said about the decadent cacao, a goldmine packed with anti-oxidants and of course the colour, flavor and texture it brings to any dessert for that matter.

Serves 16 – 20

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Raw Vegan Choc Mint Slice

This super food recipe is chewy, minty and nutty with thre distinct layers. Perfect high tea item or a snack in packed lunches. Freezer-friendly and can be enjoyed for weeks after making.

Course Dessert, Snack

Cuisine Modern

Keyword Gluten Free, Soy Free

Ingredients

Base:

12 pitted fresh medjool dates pitted
1 cup raw macadamias or cashews
1/3 cup raw cacao powder

Peppermint layer:

1 cup cashews soaked for a minimum 4 hours
1/2 cups Pistachio Kernels soak minimum 4 hours
1/2 cup desiccated organic coconut
1/2 cup pure maple syrup
4 drops good quality peppermint essential oil

Chocolate Layer:

1/3 cup extra virgin coconut oil
2 tablespoons pure maple syrup
1/3 cup raw cacao powder

Instructions

For the base:

Blitz the macadamia nuts in a food processor or blender until they resemble fine crumbs.
Add the cacao powder and process until well combined.
Add the dates half at a time and blitz until the mixture turns into a sticky dough. Spoon mixture into a lined square 9inch baking tin and smooth with the back of a spoon.

For the peppermint layer:

Blitz the cashews, pistachios and desiccated coconut to a high speed blender and blend until nice and smooth.
Add the maple syrup and peppermint extract and blend until creamy.
Pour the mixture over the base the base and smooth over with a spatula and place into the freezer for 20-30 minutes.

For the chocolate layer:

Melt the coconut oil in saucepan on low heat.
Whisk the maple syrup in the oil briskly until well combined.
Add cacao powder stirring until well mixed making sure there are no lumps
Pour the chocolate on top of the peppermint layer.
Put back into the freezer for 2-3 hours until set completely
Remove the slab from from the tin by holding the two opposite sides of baking paper
Slice neatly with a sharp knife and store in an airtight container in the freezer.
This decadent treat can be served straight from the freezer ready to eat.

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