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
1 cup pitted dates
1 cup whole almonds
2 TB coconut oil
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
1/4 cup coconut oil, semi-softened
1/4 cup cacao powder
2 TB rice malt syrup
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.