CHOCOLATE MINT SLICE
As a kid, I have such fond memories of watching my favourite TV show of an evening whilst devouring half a packet (ok, maybe a whole packet –
shh!) of Arnott’s Mint Slice. OMG, they were just the best.
I’ve tried the gluten free version and they’re okay, but still not as whole foods as I’d like. But how I miss that choc mint punch at the end of a hard day with my cup
of tea. Perhaps I love them so much because it’s that nostalgic feeling. Eating a mint slice transports be back to my family home to the childhood I loved so much.
Today is a great day because I finally get to share my love of choc mint with you. I believe I’ve created an incredible version of that mint slice. I’ve been playing around with it for a while and here it is. I’d love to hear your thoughts. If you’re a mint slice fan, as I am, let me know if this hits the spot for you.
- 8 medjool dates (pitted)
- 1 cup almonds
- 1/3 cup cocoa powder
- ½ cup desiccated coconut
- ¼ cup melted coconut oil
- 1 cup raw cashews
- 3 drops mint (food grade) essential oil
- ½ cup almond milk
- ¼ cup desiccated coconut
- ½ cup cocoa buttons
- ½ cup cocoa powder
- ½ cup maple syrup
- Blend all ingredients in a high-speed food processor until you get a sticky crumb that holds together. If it’s too dry add more water. It’s important to use medjool dates as they are sticky and juicy.
- Line a baking tray with baking or grease proof paper and pat down the base into the tin evenly. Pack it down firmly.
- Place in freezer to set.
- Soak cashew nuts for up to an hour or two if you have time – this is to help soften them. The longer you soak the easier it will be to blend.
- Drain cashews and blend all ingredients until smooth and creamy. This may take some time. Scrape down the sides and then continue to blend. You may need to add a touch more almond milk if your food processor isn’t powerful enough or if your cashews are too dry.
- Place an even layer of mint filling over the chocolate base, evenly.
- Place in freezer.
- Melt the cocoa butter in a bowl over a saucepan of boiling water (boiler method).
- Then stir in cocoa and maple syrup.
- Let cool and pour over the mint layer and spread evenly.
- Place in freezer. It will take about an hour to fully set.