Raw Vegan Peppermint Slice

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What is it about peppermint slice?  Chocolatey, minty, refreshing, cuts the palate, a sweet treat - but one where you don't want too much (or too little!!), nostalgic.  It's so many things.  Generally not healthy until now.  Well, OK, truly 'healthy' is a slight stretch (I mean, it isn't an apple, right?), but this raw vegan version is lot better for you than the old fashioned recipe, and no less the treat!  Youcan also freeze the finished portions and thaw as desired #portioncontrol

Peppermint slice and tea

Ingredients:

BASE

  • 100g raw almonds
  • 50g shredded coconut
  • 50g mejdool dates
  • 20g coconut oil
  • 20g raw cacao powder
  • pinch sea salt

PEPPERMINT LAYER

  • 80g coconut oil
  • 100g coconut milk
  • 160g pre-soaked raw cashews (soak for 4 hours or overnight)
  • 50 g rice malt syrup
  • pinch sea salt
  • 4-6 drops La Vida Low Tox Peppermint Oil

CHOCOLATE TOP LAYER

  • 50 g coconut oil
  • 25 g raw cacao powder
  • 50 g rice malt syrup or honey

 

Method:

Line a slice tray with baking paper or a silicone liner.  I used a tray that was 5cm (H) x 35.5cm (W) x 28cm (D)

  • To make the base layer, toss all base layer ingredients into a food processor.  Pulse until finely ground and similar to coarse sand. Then, transfer this to your lined slice tray and press down firmly with your fingers (or the back of a spatula) until smooth. Place in the freezer while you prepare the peppermint layer.

    In a high powered blender, add all of the mint layer ingredients except the peppermint essential oil.  Blend until you achieve a smooth, creamy texture (about 3-4 minutes) scraping down the sides as needed.  When you are happy with the texture, add the peppermint oil, start with 4 drops, combine for a few seconds, taste test and repeat until you are happy with the flavour.  I liked 8 drops.  Next smooth the filling over the base and return to the freezer while you prepare the top chocolate layer.

  • To make the top layer, if the coconut oil isn't already melted, add the coconut oil to double boiler and melt on very low heat (50 degrees C) before adding the cacao and rice malt syrup.  Once coconut oil is melted, add the cacao powder and rice malt syrup and stir to combine.
  • Make sure the peppermint the filling has started to set (so it's at least semi-solid), carefully pour the topping evenly over the filling, gently tilt the tray to spread to the edges. 

  • Return to the freezer and allow to set for a further 30 minutes or until ready to serve.

  • Once firm, lift the peppermint slice from the tray by the paper, and cut into individual peppermint chocolate slices (use a heated knife, and wipe clean as you go). It's best to keep these slices chilled until serving.

    ENJOY!  😁

  • Thermomix Instructions
  • Line a slice tray with baking paper or a silicone liner.  I used a tray that was 5cm (H) x 35.5cm (W) x 28cm (D).
  • Add all base ingredients to mixing bowl and combine 20 seconds / speed 7, stop and scrape the sides of the bowl with spatula and combine for a further 10 seconds.

    Transfer mixture to the lined tray, spreading out evenly to cover the base. Place in freezer while you make the peppermint layer.

    Rinse the mixing bowl then add all the filling ingredients except the peppermint oil. Blend at speed 7 until you achieve a smooth creamy texture (about 3-4 minutes - stop every 60 seconds to scrape the sides of the bowl).

    When you are happy with the texture, add the peppermint oil, start with 4 drops, combine for a few seconds at speed 2, taste test and repeat until you are happy with the flavour.  I liked 8 drops.  Next smooth the filling over the base and return to the freezer while you prepare the top chocolate layer.

    Rinse and dry the mixing bowl well.  If coconut oil isn't already melted, add the coconut oil first and melt at 50 degrees C for 30 seconds or so to heat before adding the cacao and rice malt syrup.

    Once coconut oil is melted, add the cacao powder and rice malt syrup and stir to combine, about 10 seconds / speed 2.

    Make sure the peppermint filling has started to set, carefully pour the topping evenly over the filling, gently tilt the tray to spread to the edges.

    Return to the freezer and allow to set for a further 30 minutes or until ready to serve.

  • Once firm, lift the peppermint slice from the tray by the paper, and cut into individual peppermint chocolate slices (use a heated knife, and wipe clean as you go). It's best to keep these slices chilled until serving.

     

    YUM!  😁

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