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To-Die-For Choc Mint Slices

To-Die-For Choc Mint Slices
I put these to the test on 5 of my nutritionist friends and they gave them a big thumbs up! Somehow, they are refreshing and decadent at the same time. Instead of loading it up with nuts, I used avocado for the creamy centre, as well as fresh mint leaves and an incredible greens powder by grasses of life that has probiotics and loads of vitamins and minerals... so this is basically a "salad slice"! All kidding aside, this is definitely one of the healthiest, most delicious tasting desserts I have made. I always opt for stevia or xylitol where I can, which are sugar-free, but choose a natural sugar sweetener in the other layers for the sake of consistency. I hope you and your family/friends love these as much as us, they really are to-die-for!!

Ingredients

For:  

CRISPY CHOC BASE

  • 1 cup almonds 
  • 1 cup desiccated coconut 
  • 3 tbsp xylitol 
  • 1/4 cup raw cacao powder 
  • 1/2 tsp vanilla extract 
  • Pinch   sea salt 
  • 1/3 cup filtered water 
  • 1/2 cup buckwheat groats 
  • 2 tbsp cacao nibs 

DREAMY MINT CENTRE

  • 2  avocadoess 
  • 1/2 cup fresh mint leaves 
  • 3 tbsp coconut nectar or maple syrup 
  • 2.5 tbsp extra virgin coconut oil 
  • 2 tsp grasses of life superbiotic greens powder OR greens powder of choice  (optional, but major health boost!)
  • 1/2 tsp natural peppermint extract 
  • 1/4 tsp vanilla extract 
  • Pinch   sea salt 
  • 1/3 cup cacao 

CHOC TOPPING

  • 4 tbsp extra virign coconut oil 
  • 3 tbsp coconut nectar or maple syrup 
  • Pinch   sea salt 

Instructions

  1. In a food processor, process all the dry ingredients, except buckwheat and cacao nibs, until becomes flour-like.
  2. Next, add in the water so it forms a batter.
  3. Throw in the buckwheat and cacao nibs and process for 20 seconds, so they get broken up, but not fully. This gives it a nice crunch!
  4. Line a baking tray with non-stick baking paper and scoop the base in. Press into it firmly to form a solice 2 cm crust. Freeze whilst you make the next layer.
  5. Once you have cleaned your processor, blend all the centre ingredients together. No need to melt the coconut oil, just ensure it is reasonably soft and allow to blend through with the rest. Mint leaves should be well and truly broken down.
  6. Once well combined, use a spatula to smooth the mint layer over the base evenly. Place back in the freezer for at least 20 minutes, whilst you make the topping.
  7. Melt the coconut oil in a small pan on the stove. Once melted, remove from heat and gently stir in the cacao powder and natural sweetener.
  8. Sprinkle with sea salt.
  9. Pour over the semi-frozen mint layer carefully, ensuring it is evenly spread.
  10. Cover with tin foil and place in the freezer for 1 hour or longer, before slicing into squares.
  11. Note: keep this in the freezer, however if you are not consuming the same day as you made it, ensure you let it thaw for 15 minutes outside of the freezer for a more creamy middle layer 🙂

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