Raw Chocolate Mint Slice
Late one afternoon after a long few hours sitting patiently in the shopping trolley, 4-year-old me finally reached the counter to pay for our groceries. There, sparkling at me under the fluorescent lights, was a Mint Slice. I put on my best grown-up voice and asked: "Mum, can I have one of those?!". "Only on your birthday" was the disappointing reply. Sure enough, many months later the day rolled around and I asked expectantly where my Mint Slice was, much to the surprise of my mum.
Since that day, mint slices have held a special place in my heart as a yearly birthday treat. As my diet has changed over the years, I've focussed on recreating many of my childhood comfort foods in an equally-delicious, healthy form. I can safely say these Chocolate Mint Slices tick all the right boxes.
A crumbly, coconutty base.
A zesty, creamy mint filling.
A smooth, rich, dark chocolate top.
The most decadent, delicious treat.
I think this just might become a yearly tradition for me...
Let me know if you have any questions or feedback in the comments below.
Raw Chocolate Mint Slice (GF, Vg)
- 1 cup almonds
- 2 Tbsp. cacao
- 2 Tbsp. desiccated coconut
- Pinch salt
- Pinch of stevia or 1 Tbsp. maple syrup
- Around 1 Tbsp. almond milk
- 1.5 cups cashews, soaked in water >4 hours (or soak in boiling water for 10 min if you haven't pre-prepared)
- 1/4 cup coconut oil
- 1 cup tightly packed fresh mint leaves
- 2 pinches of stevia or 2 Tbsp. maple syrup
- Juice of 1/2 lemon
- 1 tsp. vanilla essence
- 110g dark chocolate (use mint flavoured for extra mintiness and raw chocolate to keep this completely raw)
Takes , serves 6.
- In a high strength food processor, add all ingredients for the base except milk and process until finely chopped
- Gradually pour in milk until the dough is sticky and just coming together (you may not need all of it). It should stick together when pressed between your fingers
- Using a silicon muffin tin (for a round version like mine), or a small square cake tin (for a traditional slice) press the base mixture into the bottom of the tin
- In the same processor, add all the ingredients for the filling and process until completely smooth. You may need to stop and scrape down the sides once or twice
- Pour the filling evenly between the muffin tins or over the whole cake tin
- Break the chocolate up into small pieces
- Over a low heat on a double boiler, or carefully in the microwave, melt the chocolate until just melted. Be careful not to overcook, especially in the microwave as chocolate burns easily
- Pour chocolate evenly over the filling
- Place tin in the freezer to firm up for at least 2 hours, then serve cold. If you used a cake tin, use a warm knife to slice into pieces. Store extras in the fridge or freezer. Enjoy the minty goodness!