A raw peppermint slice with a chocolate layer made entirely with no refined sugars, no dairy, no nuts and no baking!
Raw Peppermint Slice
A friend asked me for a healthy peppermint slice recipe and I do already have my Raw Peppermint Avocado Slice, but I wanted to develop one with a beautiful white centre. I also wanted to see if I could make it work nut free. This slice turned out delicious! and a really great healthier option sweet treat. Perfect for taking in to work or for the kids in their lunch boxes (must be well chilled) or an after school snack. The top chocolate layer can go a little soft, so it is best kept and served straight from the fridge or freezer.
The centre layer is made primarily from coconut, yet doesn’t override the flavour, I guess peppermint is a really strong flavour to compete with. It was amazing how coconut changes in texture just by blending in a food processor, it pretty much turned into a thick liquid, before then setting hard again when cooled. The base stays quite crumbly, but firm enough to hold its shape, with a really firm centre layer and then a slightly soft top layer of home made, refined sugar free chocolate, with a slight bitter taste like dark chocolate.
Raw Peppermint Slice
- Total Time: 15 minutes
- Yield: 16 1x
Description
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.
Notes
Store in an airtight container in the freezer until ready to serve.
- Prep Time: 15 minutes
