Peppermint Slice

Chocolate Peppermint Slice – Raw

This Makes 16 squares

Biscuit base:
½ cup organic buckwheat flour
¼ cup + 2 tablespoons organic cacao powder
1 cup organic pecans
15 organic medjool dates, pitted
2 teaspoons coconut oil
½ teaspoon Himalayan Salt

  • Blitz the pecans, buckwheat flour, salt and cacao in the food processor till nuts have nicely crumbled
  • Add the coconut oil, then the medjool dates, one by one
  • You should end up with a doughy texture that will hold together nicely when pressed together
  • Line a 9 inch square baking tin with baking paper
  • Press the dough evenly into the bottom of the tin
  • Freeze to set

*To make buckwheat flour, simply blend buckwheat groats in a high powered blender. Try not to over blend, so that there are still a few chunks in there. This will give it a nice biscuit texture.

Mint cream:
1 heaped cup of Organic Cashews, soaked overnight
½ cup coconut oil
½ cup organic maple syrup
¼ cup coconut butter*
4 drops of peppermint essential oil
1 teaspoon vanilla paste
2 pinches of Himalayan Salt

  • Blend everything till nice and creamy
  • Spread evenly over the biscuit layer and set in the freezer

Chocolate Spread
¾ cup Organic Cashews, soaked overnight
½ cup coconut oil
½ cup Organic Cacao Powder
¼ cup Organic Maple Syrup
½ teaspoon vanilla paste

  • Blend everything until nice and creamy
  • Spread the ganache over the top of the peppermint cream layer, but only once the cream layer has set
  • Set in the freezer
  • Cut into 16 equal squares to serve

Inspired by Ascension Kitchen