Raw Peppermint Slice

Preparation 00:15
Total Time 0:15
Yields 16     adjust servings

 

Ingredients

BASE LAYER

  • 12 Medjool dates, seeds removed
  • 1 cup sunflower seeds
  • 1 tsp vanilla extract
  • 1/3 cup raw cacao powder

CENTRE LAYER

  • 6 cups / 480g desiccated coconut
  • 1 tbsp melted coconut oil
  • 1 tbsp rice syrup
  • 2 tsp peppermint essence

TOP LAYER

  • 3 tbsp raw cacao powder
  • 3 tbsp melted coconut oil
  • 2 tbsp rice malt syrup

Instructions

 THERMOMIX METHOD

Place all base ingredients into TM bowl and blend 10 sec / speed 8.  Scrape down sides and repeat.

Line a square cake tin with baking paper and spread base layer evenly, cover and place in freezer to set.

Wipe out Thermomix and place the centre layer ingredients into TM bowl and blend 90 sec / speed 8.

Spread evenly over the base layer, if needed lay a sheet of baking paper over the top to help spread the layer out.  Once even, cover and place in freezer to set.

In a bowl whisk together the top layer ingredients until well combined and pour over the top, cover and place in freezer to set.

Once firm, cut into 16 squares.

NON THERMOMIX METHOD

Place all base ingredients into a food processor and blend until they form a sticky dough.

Line a square cake tin with baking paper and spread base layer evenly, cover and place in freezer to set.

Wipe out processor and place the centre layer ingredients in, then blend until wet and smooth.  This can take up to 5 minutes.

Spread evenly over the base layer, if needed lay a sheet of baking paper over the top to help spread the layer out.  Once even, cover and place in freezer to set.

In a bowl whisk together the top layer ingredients until well combined and pour over the top, cover and place in freezer to set.

Once firm, cut into 16 squares.

Recipe Notes

 Store in an airtight container in the freezer until ready to serve.

© 2017 Kids Eat by Shanai. All rights reserved.