Healthy choc mint slice

Hilarious, I’m sitting in the car tyre shop waiting for my car to get new tyres fitted, writing up this recipe, when I get a call from my hubby: ‘mmmm…..mmmm…’ Me: ‘Are you eating the choc mint slice already?’ Leigh: ‘mmmm…. Yes…’ Me (laughing) ‘I’m writing that up right now’ Leigh, ‘No, you can’t give it away, you need to commercialise it and make us a fortune!!’

So, it seems it’s your lucky day!!

I’m  on a choc mint roll at the moment with this healthy choc mint slice, together with the recent choc mint Popsicles recipe!  This is perfectly timed for a healthier chocolate twist for Easter this weekend.

Healthy Choc Mint Slice Recipe

Base:

The base is a chocolate bliss ball recipe, pressed into a small slice tin. The recipe on p 116 of my book is perfect or use this one:

• 10 medjool dates
• 2 cups nuts (eg almonds & walnuts)
• 1 cup seeds or half seeds, half buckwheat kernels for extra crunch
• 1 cup desiccated coconut
• 1/2 cup raw cacao powder
• 2 Tbsp coconut oil

1. Blitz all ingredients in a thermomix, food processor or high speed blender until combined. I like to leave mine a bit ‘chunky’ so there’s crunch in the base.
2. Press into the base of a small slice tin lined with baking (parchment) paper.

Mint layer:

• 1 cup pistachios
• 1 tsp matcha powder (check out local Brisbane based Being Co)
• 1 Tbsp maple syrup or sweetener of your choice
• 3 cups desiccated coconut
• 2 heaped Tbsp coconut cream
• peppermint essential oil to taste – try 4 drops (I use doTERRA Essential Oils*)

1. Blitz all ingredients in a thermomix, food processor or high speed blender until combined and at the consistency you like.
2. Press into slice tin on top of the base layer.

Chocolate:

You can just melt chocolate, add a few drops of peppermint oil & slivered almonds for extra crunch, or for minimal effort and a lot less sugar:

• 1/2 cup cacao butter
• 1/2 cup raw cacao powder
• 1/3 cup coconut oil
• 2 Tbsp maple syrup or to taste
• 2 drops doTERRA peppermint essential oil

1. Melt in a saucepan over medium heat, stirring regularly.
2. Pour over the mint layer and refrigerate. You could sprinkle the top with some toasted slivered almonds, buckwheat kernels or coconut if you want to.

To serve:

Remove from fridge for about 15-20 mins before cutting or the chocolate will crack as you cut it like I did because I was too greedy to wait!!

*If you purchase through this link I make a profit from your purchase.