This delicious slice makes for a fantastic after-dinner treat. All natural ingredients, vegan, wheat-free, sugar-free and totally divine. You might even find yourself eating this one for breakfast – peppermint freshens your breath, right?!
Recipe
SERVES: 35 squares
INGREDIENTS:
For the coconut layer
- 1 cup soaked cashews
- ¼ cup coconut oil
- ¼ cup coconut butter
- pinch Himalayan sea salt
- 1 teaspoon natural vanilla extract
- 3 tablespoons stevia (I use Natvia)
- ¾ cup unsweetened shredded coconut
For the peppermint layer
- 1 cup soaked cashews
- ¼ cup coconut oil
- ¼ cup coconut butter
- ½ cup unsweetened shredded coconut
- pinch Himalayan sea salt
- 1 teaspoon natural vanilla extract
- 3 tablespoons stevia
- 2 cups fresh mint leaves*
- ½ tablespoon spirulina (optional)
For the chocolate layer
- ½ cup coconut oil
- ½ cup raw cacao powder
- 1 tablespoon rice malt syrup (to taste)
- ½ teaspoon vanilla essence
- 2 tablespoons light coconut milk (optional)
- 3 drops natural peppermint essence
METHOD:
- Blend all ingredients for the coconut layer and press into a cling-wrap lined brownie pan.
- Freeze for 30 minutes.
- Meanwhile, blend together all peppermint layer ingredients until smooth, then press over coconut layer.
- Freeze again for 30 minutes.
- Finally, in a bowl over a pan of warm water, combine ingredients for the chocolate layer, initially omitting the coconut milk.
- Once chocolate is well combined and smooth, slowly add coconut milk a little at a time, using a fork to incorporate.
- Pour chocolate over frozen peppermint layer, freeze for a final 10 minutes, then slice and enjoy!
Tips:
*If you don’t have access to fresh mint leaves, try 5-6 drops of natural peppermint essence instead.
In this recipe you can substitute the stevia for any sweetener of choice, such as maple syrup, honey or agave, as desired.
