I always loved those peppermint choc slice biscuits you buy at the supermarket, but since going gluten free and refined sugar free I’ve had to get this fix elsewhere. THIS is the recipe that fixed that craving and let me tell you, not only are these a HEALTHY alternative but they taste AMAZING!
The original recipe is from Dr Libby Weavers book “The real food chef” but I have made a few tweaks for my version.
Raw Choc Mint Slice
2 Cups Almonds (soaked)
1 cup Cacao
1/2 Cup desiccated coconut
2 Tablespoons water
Blend all the ingredients in a food processor until combined. Press into a slice tin and freeze for 10-15 minutes or until set.
Next make the mint layer and spread over the set base.
1 Spirulina (don’t freak out, this is PURELY for the colour & nutrition, you CANNOT taste it in the finished product 🙂
10 drops peppermint oil
2 cups raw cashews (unsalted)
1/2 cup water
1/4 cup raw honey (or maple syrup (which is what Dr Libby uses) if your allergic to honey, but raw honey is healthier)
Blend the ingredients in a food process0r till smooth.
Once you have put the mint layer on let it set in the freezer and once it has set top it with the choc icing below.
2 cups cashews
1/2 cup raw honey (or maple syrup if your allergic to honey, but raw honey is healthier)
3/4 cup Cacao
1/2 cup filtered water
100 grams cacao butter (I replaced this with coconut oil as didn’t have cacao butter at the time)
Melt cacao butter (or coconut oil) in a saucepan over gentle heat. Allow to cool. Then combine this with the rest of the ingredients in a food processor and blend till smooth.
Return the tin it to the freezer now with all 3 layers so the choc icing can freeze and set. ENJOY!