Chocolate Mint Slice

Healthy CHOCOLATE MINT SPIRULINA SLICE - vegan, plant based, dairy free, gluten free, raw, whole foods, easy, peppermint, natural, sweet treats, begoodorganics

Prep Time 25

Servings bars

Calories 440kcal

Author Buffy Ellen Gill

Ingredients

Base

1 c oats
1/2 c desiccated coconut
1/2 c cacao powder
3 tsp spirulina powder
1 1/2 c dates
2 tbsp hot water
4 tbsp coconut oil melted
2 tsp vanilla extract
14 drops peppermint essential oil
1/2 c walnuts
1/2 c cacao nibs
1/4 c fresh mint thinly sliced

Filling

5 c desiccated coconut or use 1 and 2/3 c of pre-made coconut butter
1 c cashews
1/2 c water
1 tbsp coconut nectar
1 tsp vanilla extract
25 drops peppermint essential oil
1/8 tsp sea salt
1 tsp spirulina powder

Topping (optional)

¼ c coconut oil melted
2 tbsp cacao butter melted
1 tsp vanilla extract
1 tsp coconut nectar
Pinch sea salt
1/2 c cacao powder
Fresh mint to top

Instructions

Base: Blend all base ingredients except peppermint oil, walnuts, cacao nibs and fresh mint until sticky.
Add peppermint essential oil and taste to desired level (eg less if you prefer – I like it at these measurements, but it is strong).
Add walnuts and cacao nibs and pulse on low until the mixture is combined but still retains some small chunks. Then stir through finely sliced mint leaves.
Press firmly into a tray lined with baking paper then place in fridge to set.
Filling: Blend coconut in a high speed blender or food processor until it forms a creamy liquid coconut butter, then add cashews until completely blended into a liquid butter also.
Add remaining filling ingredients except spirulina and blend until super creamy and smooth. Pour half over the chocolate base, smooth down until flat, then place in freezer to set.
Add spirulina to the remaining half of the filling and blend again, then pour this green layer on top of the white layer and smooth down nice and flat again. Place in the freezer for a few hours to set completely, or the fridge overnight. Slice into bars once set.
Topping: Whisk all ingredients together in a bowl, leave to cool slightly, then drizzle over the slices. Top with fresh mint, and place back in fridge for the chocolate to firm before serving.

Notes

This slice is naturally wheat free, and only contains a small amount of gluten in the form of avenin from oats, which is generally very well digested and tolerated (even by those with Coeliac disease). However to make these completely gluten free (and paleo as well), you can swap the oats for buckwheat, quinoa flakes, walnuts, almonds, or a combination of these. Buckwheat and walnuts are my top pick, although I do love this oats version as is, as it's nice and light and offsets the richness of the topping.
To make this nut free, use sunflower seeds in the base instead of walnuts, and watermelon seeds in the filling instead of cashews.
When you're using essential oils in food, it's important to make sure they're high quality and food grade - I personally use and love these ones here.
If you don’t want to make the homemade chocolate topping, and easy alternative is to simply melt 50g of dark chocolate (dairy free) and drizzle on top (I love these ones here and here). Alternatively you can melt this chocolate coconut butter here and drizzle.
This slice freezes so beautifully well, simply place in a sealed container and keep in the freezer for up to 3 months (omit the fresh mint on top). You can also keep it in the fridge for up to 2 weeks.
I like the texture of this slice served from the fridge as opposed. For your frozen leftovers, simply remove 15 minutes before serving.
If you'd like to learn more about the incredible therapeutic benefits of plant-based essential oils, and how you can use them in your life, check out my introductory workshop here.

Nutrition