Peppermint chocolate slice. Raw and Gluten free

pepermint slice.jpg

This peppermint chocolate slice makes a great gift for someones birthday (who does not have a nut allergy) or as a after dinner dish to take to a party. Its light, great with a cuppa and satisfies a sugar craving.

Serves 40

Ingredients:

For the base:

  • 1 cup walnuts

  • 1 cup pecans

  • 4 Medjool dates pitted

  • 3 tablespoons cocoa powder

For the peppermint filling:

  • 2 cups, pre-soaked cashews (put cashews in a bowl and cover with water for an hour or so then drain water).

  • 1/2 cup desiccated coconut

  • 1/3 cup coconut oil, melted

  • Sprinkle of sea salt

  • 1/2 cup honey

  • 2 drops Peppermint oil or extract

  • 1 cup baby spinach leaves

For the chocolate topping

  • 125 grams dark chocolate

Method:

1. Line a 20cm X 20cm Square Tin with baking pan and set aside.

2. Place walnuts and pecans in a food processor and process into a flour. Then add Medjool dates and cocoa powder and process until mixture looks like a sticky dough.

3. Press dough mixture into baking pan and allow to set in freezer.

4. In meantime, clean food processor. Once clean add cashews, and coconut and process into a flour. Then add honey, coconut oil, baby spinach leaves and peppermint oil, sprinkle with salt and process until desired texture.

5. Take base out of freezer then spread peppermint filling on top, smooth over with a spatula. Replace slice back in freezer until set.

6. In a double boiler or in the microwave, melt chocolate until smooth. Then pour on top of peppermint filling. Return to freezer and allow to set.

7. Chop into around 40 squares. Enjoy

Nutritional analysis per slice

  • Energy:              Cals 136 / 568kJ

  • Protein:                                      2g

  • Fat:                                            11g

  • Saturated fat:                          4g

  • Carbohydrate:                          8g

  • Sugars:                                       6g

  • Fibre:                                           1g

  • Sodium:                                  9mg

Theresa GrayComment