Raw Chocolate Peppermint Slice
Totally indulgent chocolate slice with pure peppermint essential oil. Makes 16 incredibly piggy sized squares or 32 smaller ones. But let’s face it, you’ll have more than one so you may as well cut them big!
Ingredients
BISCUIT BASE:
- ½ cup roughly processed buckwheat flour
- ¼ cup + 2 tablespoons raw cacao powder
- 1 cup pecans
- 15 Medjool dates pitted
- 2 teaspoons coconut oil melted
- ½ teaspoon coarse sea salt
MINT CREAM:
- 1 heaped cup cashews soaked at least 3 hours in water, then drained
- ½ cup coconut oil melted
- ½ cup pure maple syrup
- ¼ cup coconut butter
- 3-4 drops doTERRA peppermint essential oil
- 1 teaspoon vanilla paste
- 2 pinches coarse sea salt
CHOCOLATE SPREAD:
- ¾ cup cashews soaked at least 3 hours in water, then drained
- ½ cup coconut oil melted
- ½ cup raw cacao powder
- ¼ cup pure maple syrup
- ½ teaspoon vanilla paste
Instructions
BISCUIT BASE:
- Blitz the pecans in a food processor till crumbly.
- Add the buckwheat flour, salt and cacao and process till nicely combined.
- Add the coconut oil, then the Medjool dates, one by one.
- You should end up with a doughy texture that will hold together nicely when pressed together.
- Press the mixture firmly into the base of an 8 inch cake tin lined with baking paper, use the back of a spoon to flatten the surface. Set aside
PEPPERMINT LAYER:
- Drain the cashews well, blend everything till nice and creamy.
- Spread evenly over the biscuit layer and set in the freezer
CHOCOLATE LAYER:
- Drain the cashews, blend everything till nice and creamy.
- Spread the chocolate over the top of the peppermint cream layer, but only once the cream layer has set.
- Set in the freezer, then cut into 16-32 equal rectangles to serve.
Notes
- Nutrition panel is an estimate only
Nutrition
Calories: 390kcalCarbohydrates: 35gProtein: 5gFat: 27gSaturated Fat: 16gSodium: 18mgFiber: 6gSugar: 24gCalcium: 50mgIron: 2mg
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