Raw Chocolate Peppermint slice
This recipe makes about 25 or 30 ‘I’m being good’ sized pieces or about 20 ‘piggy’ sized pieces.
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
- 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!