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On the 3rd day of Christmas my true love gave to me …

On the 3rd day of Christmas my true love gave to me …

9 Dec, 2015

Peppermint & Spirulina Choc Slice: Serves 12

(GF, DF, VEGAN, PALEO)

Base:

12 medjool dates (pitted)

1 cup cashew nuts (or almonds)

1/3 cup cacao powder

3 tbs. Organic Unrefined Coconut oil (melted)

 

Peppermint Spirulina layer:

1 1/2 cups cashew nuts (soaked overnight and rinsed)

1/2 cup desiccated coconut

1/3 cup maple syrup

1 tsp. peppermint extract

1 tsp. Melrose Organic Spirulina powder

Pinch sea salt

 

Choc layer:

1/3 cup Melrose Organic Unrefined Coconut oil

2 tbs.  pure maple syrup

1/3 cup cacao powder

 

Method:

To make the base:

Line a slice tin with baking paper.

In a blender, add all ingredients until you have a crumbly sticky consistency.

Press the mixture into the tin and place in the freezer to set.

 

To make the peppermint spirulina layer:

In a blender, blend the (rinsed) cashew nuts and coconut until very smooth. Add the maple syrup, salt, peppermint and spirulina and let the blender keep running until the mixture is very smooth and creamy.

Pour the peppermint mix onto the base and smooth over with a spatula.

Place back in the freezer to set - 1 hour.

 

To make the chocolate top:

In a saucepan melt the coconut oil over low heat, mix in the maple syrup using a small metal whisk. Whisk until completely mixed together. Add the cacao and keep whisking.

Add the choc layer to the peppermint base and place it back in the freezer to set completely (an hour).

To serve, trim edges and cut slice in half (frozen) and then into 6 slices down each side.

For a chewy texture eat them straight from the freezer. Enjoy!

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