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Mint Slice

About the Recipe


Biscuit base:

½ cup almond flour

¼ cup + 2 Tbsp cocoa powder

1 cup walnuts

15 dates

2 tsps coconut oil (melted)

½ tsp salt

Mint Cream:

1 heaped cup of cashews soaked for at least 3 hours, then drained

½ cup coconut oil, melted

½ cup pure maple syrup

¼ cup coconut butter (to make - blend 2 cups desiccated coconut with 3 Tbsp coconut oil until creamy- you will need to use a really good food processor or a stick blender for this)

4 drops peppermint oil

1 tsp vanilla essence

2 pinches salt

Handful of fresh mint leaves

Chocolate spread:

¾ cup cashews soaked in water then drained

½ cup coconut oil (melted)

½ cup cocoa powder

¼ cup pure maple syrup

½ tsp vanilla essence


Biscuit base:

  1. Blitz walnuts in a food processor until crumbly

  2. Add almond flour, salt, cocoa, and process until combined

  3. Add coconut oil, then dates one at a time

  4. You should end up with a doughy texture that holds together nicely when pressed.

  5. Press firmly into the base of a slice tin lined with baking paper.

Peppermint layer:

  1. Drain the cashews well, blend everything together until creamy.

  2. Spread evenly over the biscuit layer then place in the freezer.

Chocolate layer:

  1. Drain the cashews, blend everything together until creamy

  2. Spread over the top of the peppermint cream later, but only once the cream layer has set.

  3. Set in the freezer, then cut into equal squares to serve.

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