This refined sugar free raw slice is divine. With so many nutritious goodies including spirulina, dates, almonds and cashews – finished off with peppermint essence it won’t last long!

Keep it in the freezer for when you fancy a sweet treat. Being gluten and dairy-free it’s also a fabulous recipe if you’re looking for something special to serve up when entertaining.

Raw Mint Slice

Prep time (includes freezing time): 1.5 hours | Serves: 12 Squares

Base Ingredients:

1 cup pitted dates

1 cup whole almonds

2 TB coconut oil

Filling Ingredients:

3 cups raw cashew nuts

1/2 cup rice malt syrup

1/4 cup coconut oil, melted

1/4 cup coconut cream

2 tsp spirulina powder

1/2 tsp vanilla paste

1 TB natural peppermint essence

Ganache Ingredients:

1/4 cup coconut oil, semi-softened

1/4 cup cacao powder

2 TB rice malt syrup

Method:

Cover cashew nuts with water and set aside.

Cover dates with hot water and let soften for 10 – 15 minutes.

Once the dates are softened add these to the food processor with the remaining base ingredients and pulse until well incorporated.

Press the base mix into the bottom of a lined 20x20cm slice tin and refrigerate.

Meanwhile, drain and rinse the soaked cashews and add to a high speed blender with all filling ingredients. Blend on high until a smooth mousse-like texture is reached.

Pour the filling over the base and spread evenly. Place into the freezer for 1 hour.

To make the ganache, whisk together the semi-softened coconut oil, rice malt syrup and cacao powder into a thick smooth paste , spread over chilled filling and set in the refrigerator for a further 10 minutes.

Cut with a sharp, warmed knife.

Best stored in the freezer until you are ready to serve. Katie.

This recipe was found in a magazine and is originally from Lena Fischer, qualified holistic nutritionist.

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