I created this raw chocolate peppermint slice recipe a few years ago and it quickly became a favorite. However I haven’t made it since we’ve been back in NZ and I just came across it so decided to share.
It’s good!
I remember taking it to work a couple of times when we had a morning tea or some event on where we were all bringing a plate, and it went down a treat.
Friends at work were always surprised to learn that it was made from raw ingredients and that the peppermint creme in the center was actually made from avocado.
Avocado not only has great health benefits, but it’s such a great ingredient for making desserts! Yummy desserts like this raw avocado mousse.
So this raw chocolate peppermint slice is kinda chewy and chocolatey on the bottom, kinda soft and gooey and pepper-minty in the middle, and then soft and chocolatey on the top.
It’s raw and it’s pretty damn good even if I do say so myself. It’s also pretty hard to stop at one piece! Here’s the recipe…
Raw Chocolate Peppermint slice
Equipment
- 1 Blender
Ingredients
Chocolate Coconut Base
- 3/4 cup coconut flour
- 1/4 cup hemp flour
- 15 dates (These were the small dates. Halve the amount if using the larger variety)
- 1 tbsp coconut nectar (substitute honey or maple syrup if preferred)
- 2 tbsp
raw cacao (heaped) - 1 tsp vanilla extract
- 1 pinch Himalayan or Celtic salt
- 4 tbsp coconut oil
Creamy Peppermint Topping
- 1/2 cup cashew nuts soaked in water for at least 3 hours (up to 8 hours)
- 8 small dates or 4 large – soaked in water for at 3 hours
- Flesh of 1 medium sized avocado
- 2 tbsp coconut nectar (substitute honey or maple syrup if preferred)
- 4-6 tablespoons of coconut oil (dependent on size of avocado and how ‘set’ you want this layer)
- 4 drops of peppermint oil (2 teaspoons of natural peppermint essence can be used if you don’t have the essential oil available)
Chocolate Topping
- 1 cup cashew nuts – soaked in water for at least 3 hours (up to 8 hours)
- 1/4 cup coconut oil
- 1/4 cup coconut nectar (substitute honey or maple syrup if preferred)
- 4 tbsp raw cacao (heaped)
- 1 tsp vanilla extract
- 1 pinch Himalayan or Celtic sale
Instructions
Chocolate Coconut Base
- Place all ingredients in a blender and blend until well combined and the mixture sticks together when pressed.
- Place the mixture in a 20 cm x 20 cm baking dish or tray and press the mixture firmly all over until it is packed down tight.
- Place in the fridge to set.
Creamy Peppermint Topping
- Drain cashews and dates then add all ingredients to a blender.
- Blend until smooth and creamy.
- Spread carefully over the base and then put back into the refrigerator.
Chocolate Topping
- Drain cashews then put into a blender with all other ingredients.
- Blend until smooth.
- Spread carefully on top of the slice and then refrigerate.
- Store in the fridge to keep it set and enjoy!
I hope you enjoy it! If you need to buy peppermint essential oil for your raw recipes, visit my doterra store here. You can order from anywhere in the world, locally, and usually in your own currency.
doTERRA peppermint essential oil is so much better than peppermint essence! But I don’t suggest you use other brands of essential oils internally because adulteration in essential oils is a real issue these days, and so other brands may harm your health.
P.S. If you’re wishing you had a decent blender right now or you’re thinking about buying a new one, take a look at my research on the Vitamix 5200 blender. It’s not too expensive and it gets great reviews!
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