I love a raw sweet treat and am so happy to see them popping up at more cafes and restaurants that I visit.
I recently had a peppermint slice at Raw Traders in the Melbourne CBD, which got me thinking about how I could create something with a peppermint type flavour. I had in my mind a Mint Pattie type recipe and I came very close to that flavour. This raw treat even passed the kid test!
Don’t be deterred by the fact it has three layers. The top layer is just melted chocolate and the other two layers are quick to make, so it looks more complicated than it is.
I was worried that the mint layer looked off white due to the rice malt syrup, but it came up a lovely white after setting in the fridge.
This raw peppermint slice isn’t cheap to make (the chocolate in particular is expensive) but it is a beautiful raw treat to make for a special occasion.
This recipe does make quite a bit – at least 24 squares, so you could halve the mixture if you wanted to make a smaller serving.
- 2 cup almonds
- 2 cups dates
- ¼ cup raw cacao powder
- 1 - 2 tbsp cacao nibs (optional)
- 2 cups desiccated coconut
- ⅓ cup coconut oil
- 2 tbsp rice malt syrup
- 2 tsp peppermint extract
- 200 grams raw chocolate (I used Loving Earth Creamy Coconut Mylk Chocolate)
- Add almonds, dates and cacao powder to a food processor and pulse until mixture starts to form a dough like appearance. You can check this by squeezing an amount in your hand. If it sticks together easily then it is ready.
- Add the cacao nibs and pulse for 20 - 30 seconds.
- Pour mixture into a slice tray lined with baking paper.
- Press firmly into tray and place in the freezer while making the filling.
- Add all of the ingredients to the food processor - (make sure you have cleaned it as you want this layer to stay white).
- Pulse until is completed blended and forming a stiff mixture.
- Remove the tray from the freezer and spread the filling evenly over the base.
- Place back in the freezer for an hour.
- Break up chocolate and place in a heavy based microwave safe dish. Melt on high for 30 seconds then stir well. Melt in 15 second bursts stirring each time until the chocolate is completely melted.
- Remove tray from freezer and pour chocolate onto the filling to make the top layer. Smooth out with the back of a spoon.
- Place in the freezer for 30 minutes and if you are not going to serve straight away store in the fridge.
- Allow the slice to defrost for 5 minutes before cutting if you are cutting it straight from the freezer.
- Slice needs to be stored in the fridge in an airtight container.
Our family menu plan for the week
Week Commencing 31st August
|Wed||Slow cooker chicken satay (gluten free)
Sautéed baby spinach
|Thu||Chicken, cashew and ginger stir fry|
|Sun||Sausages, veg and crispy mashed potato mounds|
|Shopping List||Weekly menu plan shopping list 150831|
PWK Menu Planning App
If you are looking for further recipe inspiration, check out my complete list of Family Friendly Recipes.