Choc Mint Slice

Beautiful Choc Mint Slice


¾ cup walnuts
½ cup medjool dates, seeds removed (approx 5 dates)
2tbsp coconut oil, melted
3tbsp organic cacao powder
2tbsp chia seeds
2tbsp rice malt syrup

1 cup organic cashews
1/3 cup maple syrup
4 drop mint oil
½ cup coconut oil
¼ cup shredded coconut
2tbsp almond milk or coconut milk
1tsp vanilla

3 tbsp coconut oil
3 tbsp cacao powder
3 tbsp maple syrup


Blend base ingredients together, evenly spread into in lined loaf tin and place in freezer.
To make the mint cream, blend all ingredients together. Spread evenly over the base ingredients and place in freezer to set whilst making the top.
To make the top: melt coconut oil on very low heat in a small saucepan. Once melted removed from heat and whisk together with cacao and maple syrup.
Pour choc topping over the mint cream and place back in the freezer to completely set for 6-8 hours.
Store in freezer up to 3 weeks.

Thank you to the Bown Paper Bag in Sydney –