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 vegan plant-based gluten-free chocolate peppermint slice in the universe. Try it out for yourself!
Course Dessert
Cuisine American
Keyword bars, be good organics, chocolate, dessert, easy, gluten free, healthy, quick, recipe, refined sugar free, Snack
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 and freeze to set.
Mint Cream
Blend everything till nice and creamy.
Spread evenly over the biscuit layer and set in the freezer.
Chocolate Spread
Blend everything till nice and creamy and spread the ganache over the top of the peppermint cream layer, but only once the cream layer has set. Set in the freezer.
Cut into 16 equal squares to serve.
Notes
You can make this keto friendly simply by replacing the coconut nectar and dates with stevia or erythritol to taste, and adding some extra coconut oil to bind.