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.
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.