This Chocolate Mint Slice is freakin amazing!! I am obsessed with mint flavoured desserts. The mint Magnum and the mint Trumpet ice creams were always a favourite of mine growing up. Well I guess they still are, although it has probably been almost a year since I have had one…I think it’s about time I indulged in one again! 😁
Anyways, I highly recommend you make this Choc Mint Slice if you are also obsessed with mint desserts. If you have a good blender or food processor then it is pretty easy to whip up in under 30 mins.
For the base, you can use 1 & 1/4 cup of any variety of nut/seed.
Swap the sunflower seeds for desiccated coconut…if you love coconut!
For the mint cashew cream, I used fresh mint leaves. But I think it would taste amazing with natural mint or peppermint extract.
Chocolate Mint Slice
1/2 cup almonds
1/2 cup walnuts
1/4 cup sunflower seeds
Pinch of sea salt
1/4 cup cacao powder or 100% cocoa powder
1 tsp vanilla extract
3 Tbsp coconut oil
1/4 cup dates
MINT CASHEW CREAM:
1 cup cashew nuts, soaked in water overnight
1/2 cup coconut oil
1/4 cup water
2 Tbsp maple syrup
1 tsp vanilla extract
10-15 mint leaves, add more to taste
1/3 cup coconut oil, melted
3 Tbsp maple syrup
2 Tbsp cacao powder or 100% cocoa powder
1/2 tsp vanilla extract
To make the base, first soften the dates by covering with boiling water and leave for 5 minutes. This step is optional but does makes them easier to blend. Drain well and squeeze out as much water as possible.
Blend the almonds, walnuts, sunflower seeds, salt and cacao powder. Add the rest of the base ingredients and pulse to combine.
Press the mixture into a lined brownie tin and then set aside while you make the mint cashew cream.
Drain and rinse the cashew nuts, place cashews with all other cream ingredients into a blender or food processor and blend until smooth. This can take a couple of minutes depending on the blender or processor that you are using, the longer you blend it the smoother it will become. Taste the cream and add additional mint if needed.
Pour the mint cashew cream over the base and set aside while you make the chocolate topping.
Mix together all the ingredients for the chocolate. Pour this over the mint cashew cream and spread it out smooth. Alternatively, drizzle the chocolate over the top.
Leave the slice in the freezer for at least 2 hours or until set before slicing. Best stored in the fridge.
Makes 16 slices
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