By: Susan Joy

This recipe is the perfect After Dinner Mint Slice. These healthy raw chocolate mint slices are packed with flavour and contain heaps of nutrients.

I’ve made a nut and date base plus a lovely creamy mint filling containing hidden vegetables and topped with a dark chocolate topping. So far no one has guessed I’ve used baby spinach leaves to colour the mint filling.

Serves: 25 | Prep Time: 00:25 | Cooking Time: 00:00 | *plus chilling and setting time

Ingredients

BASE: 

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  • 1 cup raw almonds 
  • 10 (1 cup) Medjool date(s), pitted 
  • 1/4 cup coconut – finely-shredded (organic) 
  • A generous pinch of sea salt 
  • 1/4 cup cacao raw powder 
  • 2 Tbsp coconut oil 

FILLING: 

  • 80g raw cacao butter, melted and set aside 
  • 2 cups (50g) baby spinach leaves 
  • 250g jar or 1 cup smooth cashew butter/spread, discard any oil sitting on top 
  • 1/3 cup coconut cream, (use a thick brand like Ayam) 
  • 3 Tbsp coconut oil 
  • 3 Tbsp honey (unprocessed) 
  • 8 drops peppermint essential oil (edible), or more to your taste 
  • Pinch of sea salt 

CHOCOLATE TOPPING: 

  • 100g block of 80% dark chocolate 
  • 1 Tbsp coconut oil, solid 
  • 1 tsp maple syrup (100%) 
  • 1/2 tsp vanilla extract (organic) 

Directions

Line the base and sides of a 20cm square cake tin with baking paper and set aside.

To make the base: Add the almonds, dates, coconut and salt to a food processor and blend for 15 seconds to start breaking up the nuts and dates. Add the cacao powder and coconut oil. Blend until the mixture becomes moist and sticks together when squeezed between your fingers (approx. 30 – 40 seconds). You should still have small bits of the nuts visible in the mixture.

Transfer the base mixture into the prepared tin, spread out evenly over the base and press it down firmly. Place in the freezer while you prepare the filling.

To make the filling: Melt the cacao butter (I use the buttons as they melt evenly) in a small saucepan on low heat while stirring. Set aside to cool a little.

Add the spinach, cashew butter, coconut cream, coconut oil, honey, essential oil and salt to a blender. Blend for 25 – 30 seconds using the tamper stick to help push the ingredients onto the blades and release any air pockets while blending. Stop once or twice and scrape down the sides of the blender jug until all the ingredients are combined well.

Pour in the melted cacao butter and blend on medium until you have a creamy consistency (don’t over blend or the cacao butter may rise to the top due to over-heating by the friction of the blades). Taste test and add 1 or 2 more drops of peppermint oil if needed. The green colour will lighten a little as it sets.

Remove the tin from the freezer and spread the peppermint filling evenly over the base. Place it back into the freezer to firm up for 1 – 1.5 hours. Once the filling is firm, remove and spread over the topping.

To make the chocolate topping: Break up the chocolate into small pieces and add to a small saucepan with the coconut oil. Stir continually over a very low heat until melted. Remove from the heat and add the maple syrup and vanilla. Stir well. Remove the tin from the freezer and drizzle the chocolate mixture over the set filling, use a spatula to spread evenly without delay before the chocolate sets. Place in the fridge to set firm.

Lift the slice out of the tin by the baking paper and place on a chopping board for 5 minutes before cutting. Use a large sharp knife to cut 5 x 5 rows or to the size you require and serve.

Store in a sealed container in the fridge for up to one week or in the freezer for up to 3 months. Serve chilled but not frozen.

Article supplied with thanks to The JOYful Table.

About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.

Feature image: Supplied