Healthy chocolate mint slice
This is simple to make, and very tasty, but there are a few steps to follow and it’s quite messy to consume. If you freeze it before serving it’s a lot easier to eat! I make each part separately, and then add it to the tray and put it in the freezer. In this way, each part is really cold when I add the next layer. This means it’s ready to be eaten when you add the last layer, which just solidifies as you spread it.
Makes: 24
Ingredients:
For the crust
- 1½ cups desiccated coconut
- ¾ cup cashews
- 1 tablespoon coconut oil
- pinch of salt
For the peppermint filling
- 1¼ cup macadamia nuts
- 2 tablespoons maple or rice syrup
- 3 tablespoons coconut oil
- ¼ teaspoon pure vanilla essence (vanilla extract)
- 6 drops organic peppermint essential oil
For the chocolate topping
- ½ cup melted (50 grams) raw cacao butter
- 3 tablespoons raw cacao powder
- 3 tablespoons maple syrup or rice syrup
- ¼ teaspoon pure vanilla essence (vanilla extract)
Method:
1. To make the crust, combine the coconut, cashews, coconut oil and salt in a food processor and blend until they form soft crumbs. Press the mixture into a baking tray (20 x 6 centimetres/8 x 2¼ inches) and place the tray in the freezer while you prepare the filling.
2. To make the peppermint filling, combine the macadamia nuts, syrup, coconut oil, vanilla and peppermint oil in a blender or food processor. Blend until the mixture is mostly smooth but with a few remaining macadamia chunks.
3. Remove the crust from the freezer and spread the peppermint mixture over the cold crust. Return the tray to the freezer while you prepare the topping.
4. To make the chocolate topping, melt the cacao butter in a saucepan over a very low heat, slowly adding the cacao powder, syrup and vanilla. Stir well to remove any lumps, and then remove from the heat.
5. Remove the crust from the freezer and pour the topping over the frozen peppermint and crust layers, spreading evenly. Return to the freezer for 30 minutes, until the topping has set.
When the topping has set, use a hot knife to slice, and serve immediately.
Store leftovers in an airtight glass container in the refrigerator for up to 10 days.
Extracted from Feed Your Brain: the Cookbook by Delia McCabe available from www.exislepublishing.com and wherever good books are sold. RRP $34.99. Image credit: Vanessa Russell.