This raw chocolate peppermint slice is a recipe that’s been kicking around for a few years, and it’s great if you’re eating a raw diet, or if you’re vegan, vegetarian or even if you just like healthier versions of chocolatey peppermint sweets…
I created this recipe a number of years ago when I was eating a predominantly raw diet. Once again the super versatile avocado is the star ingredient, just like it is in my avocado chocolate mousse and my creamy avocado dressing on zucchini noodles.
This chocolate peppermint slice is kinda chewy and chocolatey on the bottom, kinda soft and gooey and pepper-minty in the middle and then smooth and chocolatey on the top.
The whole thing is raw (so no baking required) and it’s definitely hard to stop at one piece! It always went down a treat at work functions and other occasions. Here’s the recipe and don’t forget to come back and let me know how it went!
Raw Chocolate Peppermint Slice
Equipment
- 1 Blender
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 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 least 3 hours
- Flesh of 1 medium sized avocado
- 2 tbsp coconut nectar (substitute honey or maple syrup if preferred)
- 4-6 tbsp coconut oil (dependent on size of avocado and how ‘set’ you want this layer)
- 4 drops peppermint oil (2 teaspoons of natural peppermint essence can be used if you don’t have the essential oil but flavour won't be as intense)
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 Celtic salt
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!
Store this slice in the fridge to keep it firm and enjoy!
P.S. The folk who produced the Better Breads recipe book that I’m always raving about have another recipe book that contains 50 amazing grain free dessert recipes. If you have a sweet tooth but want to keep your sugar consumption down I think you’ll love it. Check it out here.
