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Raw Chocolate Peppermint slice
This recipe makes about 25 or 30 ‘I’m being good’ sized pieces or about 20 ‘piggy’ sized pieces.
Prep Time
30
mins
Chilling time
2
hrs
Cuisine:
Raw food
Keyword:
avocado, chocolate, peppermint, raw food
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!