There are plenty of healthy versions of peppermint slice out there, so this idea is nothing new. I just wanted to make my own version of it, as healthy as I could.
I hope you enjoy it.
*note: as a naturopath I can’t endorse using essential oils for ingestion. So I use peppermint essence in this slice. What you do in your own home is up to you. It is illegal in Australia to promote the use of essential oils for ingestion, and as I have a qualification that allows for prescribing ingestible products (as well as an aromatherapy qualification), I need to be very careful about what I recommend. Common sense will surely prevail.
- 8 Medjool Dates soaked for 20 minutes in warm water
- ½ cup Almonds
- ½ cup Brazil Nuts
- 1/3 cup Raw Cacao Powder
- 3 Tbsp. Coconut Oil melted
- Pinch of Cinnamon
- Pinch Sea Salt
- 1 ½ cup Cashews soaked overnight
- ½ tsp Vanilla Powder or Extract
- ½ cup Coconut Oil melted
- ¼ cup Maple Syrup or Coconut Syrup
- 150 ml Coconut Milk
- 1 tsp Peppermint Essence
- ¼ cup Raw Cacao Powder
- ¼ cup Coconut Oil or half Coconut Oil and half Cacao Butter
- 2 Tbsp. Maple Syrup
Place all ingredients for the base into a food processor, and blend until mixture well processed. Place into a 15 x 20cm slice tin, lined with baking paper, pressing mixture firmly into the tin. Place in freezer to firm up.
For the filling, place the cashews and vanilla into the food processor and blend well, until the cashews form a paste like consistency (it will take a few minutes, and you may need to scrape down the sides). Add the remaining filling ingredients and process for a few minutes, until smooth. Place on top of the base ingredients and put in the freezer.
To make the topping, melt the coconut oil (don’t overheat). Add the cacao powder and maple syrup and mix well. Pour over the slice and again place in the freezer.
Once set, cut into 10-12 pieces. Enjoy! (I keep the slice in the freezer. Get out about 30mins before serving to slightly soften).