Raw Peppermint Slice

There is no denying that I have a thing for chocolate and chocolate desserts. I have loved chocolate since I was a child and it has been there for me when I have had a bad day. So, being able to create healthier versions that I can enjoy without the associated guilt makes me a happy girl.

I originally created this Peppermint Slice back in the earlier days of Becomingness. It was a winner then, but I have since made a few modifications, which now make it a super star dessert! 

As per most of my recipes, it is gluten, dairy and refined sugar free and suitable for both vegan and paleo lifestyles.

Enjoy

 

Ness xo

raw-peppermint-slice
raw-peppermint-slice
raw-peppermint-slice
 

Raw Peppermint Slice

Serves 16 - 20

Ingredients

Base

  • 12 medjool dates, pitted
  • 1 cup raw macadamias (or cashews)
  • 1/3 cup raw cacao powder

Peppermint layer

  • 1 + 1/2 cups macadamias (or cashews), preferably soaked for a minimum 4 hours
  • 1/2 cup desiccated organic coconut
  • 1/2 cup pure maple syrup
  • 4 drops peppermint essential oil (food grade only) or 1 tsp peppermint extract

Chocolate Layer

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

Method

To make the base, process the macadamias in a food processor or blender until they resemble fine crumbs. Next, add the cacao powder and process until well combined. Then, add the dates and process until a sticky dough is formed. Spoon mixture into a lined square baking tin and smooth with the back of a spoon.

To make the peppermint layer, process the macadamias and desiccated coconut to a high speed blender and blend until nice and smooth.  Add the remaining the maple syrup and peppermint extract to the mixture and blend until creamy. Add to the base and smooth over with a spatula or back of a spoon and place into the freezer for at least 20 minutes.

To make the chocolate layer: melt the coconut oil in saucepan on low heat. Once melted, add the maple syrup, whisking briskly until well combined. Then add the cacao powder, stirring until well mixed through. Pour the chocolate on top of the peppermint layer.  Put back into the freezer and let it set completely (around 2-3 hour).

Remove from the tin, slice straight away and store in an airtight container in the freezer


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