Chocolate Mint Slice – Vegan, Gluten & Dairy Free

August 24, 2016

This chocolate mint slice is one of my favourite things to make & eat. I have always loved the combination of chocolate & mint. As a little kid, my parents weren’t into keeping lollies & chocolates in the house, but they always had a box of Red Tulip After Dinner Mints in the fridge. You know, the ones in those individual packets, that turns out to be pretty noisy when you’re trying secretly raid your parents stash! I’m sure they thought no one would look there, inside the secret fridge compartment. Or maybe they knew & let us have our fun, either way, nothing could beat those secret trips to the fridge eating cold, minty chocolate by the light of the fridge door.

It’s really no surprise the after-dinner mint was invented. Mint is known to aid digestion & naturally freshen your breath, which is why chewing gum & mints are well, mint! As for the chocolate part, well it’s chocolate & who doesn’t love a sneaky square or two after dinner.

I love growing mint, it’s easy, hardy & so versatile, it basically grows itself. Here are a few ways I love to use mint:

Make mint tea or iced tea
Infuse my water
Make Mojitos
Add it to fresh rice paper rolls
Freeze the leaves in ice cubes for pretty cocktails
Add it to salads
For a relaxing bath add some freshly crushed mint leaves
Make choc chip mint ice cream (coming to the blog soon)

CHOCOLATE MINT SLICE – VEGAN, GLUTEN & DAIRY FREE

Author: Tina Khoury (The Barefoot Housewife)
Category: dessert

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INGREDIENTS

Base

1 cup of raw almonds

1/4 cup of cacao

1/4 cup of shredded coconut

1 cup of pitted dates (I find Medjool the best)

Filling

2 cups of raw cashews that have been soaked overnight, rinsed & drained

1/4 cup of melted coconut oil

6 pitted dates

3/4 cup of tightly packed fresh mint leaves

1/4 tsp of spirulina powder (optional: for extra colour)

1/2 tsp – 1tsp of peppermint oil

3 tbs of cacao powder

INSTRUCTIONS

  1. Base
    Pulse all your ingredients in a high-speed blender or food processor until the mixture sticks together, you want to retain some texture.
    Press evenly into a lined tin 23cm x 18cm.
    Pop the base into the freezer while you make the filling
  2. Green Filling
    Blend all the filling ingredients EXCEPT the cacao in a high-speed blender or food processor until smooth.
    Start with 1/2 tsp of peppermint oil & increase if needed after blending. Set aside 1/3 of the filling (this will be the chocolate layer).
    Layer 1/3 of your green filling onto your base, then return to the freezer to set a little.
  3. Chocolate Layer
    Using the 1/3 of filling you set aside, sift in 3 tbs of cacao powder & mix well.
    Layer this onto the green filling, then return to the freezer to set a little.
    Layer on the remaining green filling & return to the freezer.
    Decorate with melted dark chocolate.
  4. Cut into portions & store in a sealed container the freezer, allowing to defrost a little before eating.