Raw vegan peppermint slice

Raw vegan Peppermint slice

Layer One: Crust

1 cup raw almonds
1 cup pitted madjool dates
1 Tbs cacao powder

  1. Blend/process together until the mixture is of a consistency that can be pressed into the base of a springform tin (my tin is about 20cm).
  2. Press the mixture into the base and smooth over with the back of a tablespoon
  3. Put in fridge or freezer while you make the next layer

Layer two: peppermint

1 1/2 cup raw cashews
1/2 cup buckwheat groats
1/4 cup (or a good handful) of fresh mint
1/2 cup coconut oil
1/4 cup maple syrup
1/2 tsp peppermint essence or 6-8 drops of peppermint essential oil (or to taste)
3/4 cup spinach
1/4 cup soy or almond milk

  1. Process together all the ingredients except the buckwheat groats until the mixture is a pasty texture.
  2. Add the buckwheat groats and pulse them until they are combined into the mixture (the idea is to keep the groats as whole as possible because they add a yummy peppermint crunch to the final product)
  3. Spread this evenly over the crust and smooth over.
  4. Set in the fridge while you make your chocolate layer.

Layer three: chocolate topping

1/2 cup of cacao powder
1/2 cup melted coconut oil
1/4 cup maple syrup

  1. mix all these together in a bowl.
  2. Once smooth pour over the peppermint layer.
  3. This dessert is best set in the fridge for aprox 12 hours. If you don’t set it this long it will still taste divine, but the peppermint layer will be less ‘solid’.

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