Choc Mint Slice
Looking for a cooling summer sweet treat to share at your next gathering? Then I have a minty-fresh option that is chilled, light and delicious. Did I mention it's paleo and vegan? So no grains, gluten, legumes, dairy or eggs in this one. This choc mint slice is great for all of the gut-healers out there and will take you next to no time to prepare using only a blender. Enjoy this slice for dessert on a hot and steamy summers day.
INGREDIENTS
Base:
1/2 cup almond meal
1/2 cup desiccated coconut
1/2 cup walnuts
2 tbsp cacao
Pinch rock salt
2 tbsp ghee or coconut oil
Filling:
1/2 cup coconut oil
1/2 cup canned coconut milk
1/2 cup raw cashews soaked over night
1/3 cup maple syrup*
10 drops peppermint oil
1/4 tsp matcha or spirulina powder
Pinch rock salt
Topping:
1/4 cup coconut oil
1/4 cup almond butter
3 tbsp cacao
2 tbsp maple syrup*
INSTRUCTIONS
Line a square (20cm x 20cm) baking tray with baking paper.
Place all of the base ingredients into a blender or food processor and blitz to combine.
Pour into the lined baking tray and spread out evenly using your fingers. Place in the freezer.
Wash out the blender or food processor.
Drain and wash the cashews, then place them, and all of the filling ingredients into the blender or food processor. Blitz to combine until smooth. This will take around 2 minutes.
Pour the filling on top of the base and return to the freezer.
Wash out the blender or food processor.
Place all of the topping ingredients into the blender or food processor and blitz until smooth.
Pour the topping on top of the filling and place back into the freezer for around 30 mins to set.
Remove from the freezer, cut into pieces and serve!
RECIPE NOTES
Note: Keep this slice in the freezer so it holds it’s shape.
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