Totally Yum Choc-Mint Slice
Yum! This delicious raw chocolate peppermint slice is vegan friendly, completely lush, and sugar-free, dairy-free and gluten free! It's also an update on a recipe I posted a couple of months ago, and the trick is to add ingredients like coconut cream slowly so you get the consistency you want. Have fun and enjoy!!! BB xxxx
1/2 cup coconut
1 cup almonds
3 tablespoon coconut cream
1 tablespoon cacao
1 1/2 cups cashews, soaked for at least four hours and then dried
2 cups fresh mint
1/4 cup melted coconut oil
1/4 cup maple syrup
1 cup coconut
1/2 cup raw cacao
1/2 cup coconut oil, melted
1/2 cup maple syrup or......as an alternative icing, just use two blocks of your favourite organic chocolate melted and poured on top. Indulgent but delicious!
The Bondi Baker Method
Step 1- Line a baking pan with baking paper or grease with coconut oil, so you can easily lift the whole square out later to cut.
Step 2- In a food processor, combine almonds, coconut, cacao and coconut cream. Add the coconut cream slowly as the consistency has to be able to stick in your hands. Process until mixture can easily be pressed into a crust and then pat down in your pan.
Step 3- In a food processor, combine all ingredients for the filling and blend until smooth. If this is a bit runny add half a cup of coconut. Pour on top of crust and refrigerate until set.
Step 4- Whisk together all chocolate topping ingredients and pour on top of the set slice. Alternatively, melt a couple of bars of your favourite organic chocolate and use that as icing! Place in the fridge until set and then cut yourself a big slice and enjoy!!!!