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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!
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Raw Chocolate Peppermint Slice

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
Servings 16 squares
Calories 341kcal

Equipment

  • Food processor
  • 9 inch (22cm) square baking tin

Ingredients

Biscuit Base

  • 1/2 c buckwheat flour
  • 1/4 c + 2 tbsp cacao powder
  • 1 c pecans
  • 15 medjoul dates, pitted
  • 2 tsp coconut oil
  • 1/2 tsp sea salt

Mint Cream

  • 1 c cashews (soaked overnight)
  • 1/2 c coconut oil
  • 1/2 c coconut nectar
  • 1/4 c coconut butter
  • 4 drops peppermint essential oil
  • 1 tsp vanilla powder
  • 2 pinches sea salt

Chocolate Spread

  • 3/4 c cashews (soaked overnight)
  • 1/2 c coconut oil
  • 1/2 c cacao powder
  • 1/4 c coconut nectar
  • 1/2 tsp vanilla powder

Instructions

Biscuit Base

  • 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. 

Nutrition

Calories: 341kcal | Carbohydrates: 28g | Protein: 5g | Fat: 27g | Saturated Fat: 14g | Sodium: 125mg | Potassium: 358mg | Fiber: 5g | Sugar: 16g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg