This delicious recipe comes from my gorgeous and talented friend Lauren Glucina of the wildly popular Ascension Kitchen. It is quite possibly the best tasting raw plant-based gluten-free chocolate peppermint slice in the universe. The chocolate-biscuit base has a nice crunch to it, the peppermint cream is flavoured with vanilla and pure peppermint essential oil, and the chocolate layer on top is divinely rich and creamy. The only trick for the recipe is to allow each layer to set for a moment before you apply the next, so that when you cut slice it, it looks lovely and even inside.
Peppermint oil has long been used as a remedy for digestion. It can also relieve symptoms of irritable bowel syndrome, as well as flatulence, gastrointestinal cramps, and diarrhoea. Brewing yourself a nice cup of fresh peppermint tea can be a useful aid to your digestions, especially after a heavy meal. Peppermint also has antimicrobial and antiviral properties, and is useful in treating sore throats and respiratory ailments. Not to mention the fact that it smells divine.
Makes 16 squares piggy sized squares or 32 smaller ones. But let’s face it, you’ll have more than one so you may as well cut them big.
*Always use certified organic ingredients whenever possible*
1 heaped cup of cashews, soaked overnight
½ c coconut oil
½ c coconut nectar /agave/yacon/maple syrup
¼ c coconut butter*
4 drops of peppermint essential oil
1 tsp vanilla paste
2 pinches of sea salt
* To make your own buckwheat flour, you can simply blend buckwheat in a food processor until fine.
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
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