Choc-Mint Slice
Gluten, Grain, Dairy, Egg, Nut and Refined Sugar Free – Vegan Friendly
Choc-Mint Slice never tasted so good!!
INGREDIENTS:
BASE:
- 2 tablespoons water + ⅔ tablespoons chia seeds
- 50g coconut sugar
- 50g coconut flour
- 1 ¼ tablespoons cacao powder
- 80g coconut oil
- 15g desiccated coconut
- 1 tablespoon vanilla
MINT LAYER: *(see notes for alternative) - 75g coconut chips
- 2 tablespoons coconut oil
- 2 tablespoons coconut cream/milk
- 3-4 drops food-grade peppermint oil
CHOCOLATE LAYER: - 60g cacao butter (chopped up finely if in large chunks)
- 1¾ tablespoons maple syrup/raw honey/coconut nectar ** (see notes)
- 30g cacao powder
- ½ teaspoon vanilla
OR - 100g store bought chocolate of choice
METHOD:
BASE:
- Preheat oven to 180℃.
- Prepare 15cm x 15cm baking tin with baking paper.
- Mix water and chia seeds together and set aside.
- Mix all base dry ingredients together.
- Add in all wet ingredients and combine.
- Press mixture into baking tin.
- Bake for 15 minutes and set aside to cool.
MINT LAYER: - Place all mint layer ingredients into a blender and blend until smooth.
- Spread on top of cooled base.
- Place into the fridge 15 minutes.
CHOCOLATE (Homemade): - Place all chocolate ingredients into a small saucepan.
- On low-medium heat, stir until melted.
CHOCOLATE (store bought): - Fill a small saucepan with about 5cm of water in the bottom and bring to a simmer.
- Sit a larger heatproof bowl over the top of the saucepan, making sure the bowl doesn’t touch the water.
- Break the store-bought chocolate into pieces, place into the bowl and stir until chocolate has melted and is smooth.
- Pour melted chocolate over the mint layer and return to fridge to set.
- Remove from baking tin and cut into pieces.
- Store in an airtight container in the fridge.
NOTES:
* A recipe has been included to make your own chocolate a the chocolate layer, but you could also melt store-bought chocolate – it works just as well. If you are trying to keep this recipe vegan make sure you choose a vegan-free chocolate.
** If you have access to coconut butter or creamed coconut (this is coconut chips blended until pureed), this can be used in place of the coconut chips and coconut oil (use 85g) and simply stir in the coconut milk and peppermint oil and spread onto the base.