raw (everything-free) mint slice
- 1 cup walnuts or pecans
- 1/2 cup raw buckwheat groats
- 18 medjool dates, pitted
- 2 tbsp coconut oil
- 3 tbsp cacao powder
- 1/2 tbsp sea salt
- 330g cashews, raw and soaked overnight (or at least 4 hours)
- 220g virgin coconut oil
- 220g rice malt syrup
- 6 drops peppermint oil
- 100ml coconut cream
- 2 pinches salt
- 1 large handful fresh mint leaves
- 125ml maple syrup
- 120g extra virgin coconut oil
- 60g cacao powder
- Line a baking tin with nonstick baking paper.
- In a food processor, pulse the buckwheat through a few times to make a rough flour, with some of the groats still intact/in pieces for crunch. Add the rest of the base ingredients (walnuts, coconut oil, dates, cacao powder, salt) and blend until the dates combine through to make a sticky, crumbly mess. Press the base mixture into the bottom of the baking tray and place in the freezer to set for 30 minutes-1 hour.
- Make the cream-colour layer of the slice by combining half of each of the filling ingredients except for the mint leaves in a food processor and blending until smooth and creamy (taste and add more peppermint essence at this point depending on your tastes). Pour on top of the base and pop back in the freezer to set again for another hour
- Make the green colour by blending the handful of mint leaves with the remaining 50ml of coconut cream at high speed. Add the remaining half of the filling ingredients and blend once again until creamy. Pour the green on top of the cream, spreading out evenly and freeze once again to set.
- When the filling is set, make the topping by combining the maple syrup with the coconut oil (ideally in liquid form – if your current climate is not so warm as to yield this itself, it will melt easily when warmed in a bowl of warm water so it maintains its “raw” state) and cocoa. Pour on top of the slice and make the top even with an offset spatula. If the slice is already frozen this will set in about half an hour.
- When set, remove slice from freezer and cut into small pieces with a sharp knife. Keep frozen until ready to serve.