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2.7K Views 10 years ago

Chocolate Mint Slice
[Vegan]

Author Bio

Wholesome family dinners and decadent gluten-free, vegan desserts. Buffy Ellen Gill is the founder of Be... Read More

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Chocolate Mint Slice 1

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Chocolate Mint Slice [Vegan]

16
25
Dairy Free

A freezer-made dessert that tastes like an indulgence but is actually good for you? Sign us up! This dessert bar or "slice" is a tri-colored beauty with each layer bringing its own unique flavor and set of health benefits. The base is primarily made up of oats, spirulina, cacao powder,... Read More

Ingredients You Need for Chocolate Mint Slice [Vegan]

For the Base:

  • 1 cup oats
  • 1/2 cup desiccated coconut
  • 1/2 cup cacao powder
  • 3 teaspoons spirulina powder
  • 1 1/2 cups dates
  • 2 tablespoons hot water
  • 4 tablespoons coconut oil, melted
  • 2 teaspoons vanilla extract
  • 14 drops peppermint essential oil
  • 1/2 cup walnuts
  • 1/2 cup cacao nibs
  • 1/4 cup fresh mint, thinly sliced

For the Filling:

  • 5 cups desiccated coconut
  • 1 cup cashews
  • 1/2 cup water
  • 1 tablespoon coconut nectar or brown rice syrup
  • 1 teaspoon vanilla extract
  • 25 drops peppermint essential oil
  • 1/8 teaspoon sea salt
  • 1 teaspoon spirulina powder

For the Optional Topping:

  • 1/4 cup coconut oil, melted
  • 2 tablespoons cacao butter, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut nectar or brown rice syrup
  • A pinch of sea salt
  • 1/2 cup cacao powder
  • Fresh mint
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How to Prepare Chocolate Mint Slice [Vegan]

To Make the Base:

  1. Blend all base ingredients except peppermint oil, walnuts, cacao nibs, and fresh mint until sticky.
  2. Add peppermint essential oil and taste to desired level. The measurements yield to strong tasting bar so taste test as you go along.
  3. Add walnuts and cacao nibs and pulse on low until the mixture is combined but still retains some small chunks. Then stir through finely sliced mint leaves.
  4. Press firmly into a tray lined with baking paper then place in refrigerator to set.

To Make the Filling:

  1. Blend coconut in a high speed blender or food processor until it forms a creamy liquid coconut butter, then add cashews until completely blended into a liquid butter also.
  2. Add remaining filling ingredients except spirulina and blend until super creamy and smooth.
  3. Pour half over the chocolate base, smooth down until flat, then place in freezer to set.
  4. Add spirulina to the remaining half of the filling and blend again, then pour this green layer on top of the white layer and smooth down nice and flat again. Place in the freezer for a few hours to set completely, or the refrigerator overnight. Slice into bars once set.

To Make the Topping:

  1. Whisk all ingredients together in a bowl, leave to cool slightly, then drizzle over the slices. Top with fresh mint, and place back in refrigerator for the chocolate to firm before serving.

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  1. Is there a reason it says “desicated coconut” instead of the very user friendly term “coconut flakes?” I am legitimately asking, because as far as I know, they are the same thing. And if they are the same, then the term people are familiar with should be the one used.

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