A delicious, vegan friendly treat, with rich, creamy tones and a minty finish. It will sure be a winner with family and friends (or all for yourself!).
I first made this recipe at Christmas time because I wanted something healthy that would still satisfy a crowd and it was sure a hit! Since then, I have made some changes for a more creamy, smooth texture and I am so happy with how it has developed!
This recipe is vegan free, gluten free, dairy free and contains all natural ingredients that will not only satisfy your sweet tooth but also give you a bunch of nutrients too- perfect from a nutrition perspective, in moderation of course!
This mint slice should be kept refrigerated and eaten cold.
Ingredients:
Base Layer
· 1 cup almonds
· 1/2 cup shredded coconut
· 6 medjool dates (Soak in hot water to soften)
· 1/4 cup cacao powder
· 3 Tbsp coconut oil (melted)
Creamy Mint layer (middle)
· 1 cup Raw Cashews (Soaked overnight)
· 1/4 cup coconut oil (melted)
· 1/2 cup Cacao butter (melted)
· 1/4 cup Almond or coconut milk (warmed)
· 1/4 cup maple syrup or honey (Can use less to reduce sugar)
· 1 1/2 tsp peppermint extract (less if using essential oil)
Top Layer
· 1/4 cup Cacao powder (May need to add more to thicken)
· 1/4 cup Coconut oil, melted (less if you would like a thinner layer)
· 1/4 cup cacao butter (helps to harden the chocolate better)
· 2 Tbsp honey (optional)
Method:
1. Line a baking tray roughly 19x28cm or something similar!
2. Combine base layer ingredients into a food processor and pulse until finely ground in a rough, thick mixture. Press into the baking tray with your fingers or spatula and refrigerate for 5 minutes or until you have finished step number 3.
3. Combine Middle layer into a high powered blender and blend until a thick, creamy and smooth consistency forms. If it is too thick, add more warmed almond or coconut milk. Pour mixture over base layer and spread until smooth. I also tap it a few times and move the tray around to get an even smoother look. Refrigerate until firm and smooth.
4. For the top layer, melt the coconut oil over a double boiler or in the microwave. Mix in the cacao powder until smooth and then pour over the mint layer and again, move the tray around to smooth the chocolate layer. Place back in the refrigerator to firm. Once firmed, cut into slices or squares are enjoy!
Allison’s Tips:
· You can also buy chocolate and melt to use for the top layer instead of making your own.
· You may like to adjust the mint flavour depending on your taste preferences.
· This recipe can be kept for quite some time in the freezer so feel free to make a batch, pop in the freezer and you will have a sweet treat ready to go for when any visitors come over!
· This recipe should be enjoyed cold to prevent the chocolate from melting
I hope you enjoy this recipe as much as I do!
Allison xo
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