Raw double chocolate peppermint slice
Servings
12
Servings
12
Ingredients
Base
  • 1/2cup coconut flour
  • 1/2cup cashews
  • 3/4cup boiling water
  • 1/2cup dates
  • 2tbsp cacao powder
Topping
  • 1/2tsp natural peppermint extract
  • 3/4cup coconut oilmelted
  • 2tbsp cacao powder
  • 1/4 cup pure maple syrup
Instructions
Base
  1. Soak cashews and dates in boiling water for 15 minuets.
  1. Pour dates, cashews and water into food processor add coconut flour and cacao.
  2. Blitz on high for 20 second or until combined.
  3. Spread mixture across the base of a lined 20x30cm slice tray.
  4. Place in freezer to cool.
Top
  1. Whisk remaining ingredients together in small bowl and pour on top of chilled base.
  2. Place in refrigerator for 2 hours before slicing or in freezer for 30 minutes before slicing.
  3. Store in air tight container in refrigerator for up to 7 days or freezer for up to 3 months.
Recipe Notes

Makes 12 at 180 calories per slice.

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Raw double chocolate peppermint slice
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Course Desserts
Cuisine Chocolate
Servings
Ingredients
Base
  • 1/2 cup coconut flour
  • 1/2 cup cashews
  • 3/4 cup boiling water
  • 1/2 cup dates
  • 2 tbsp cacao powder
Topping
  • 1/2 tsp natural peppermint extract
  • 3/4 cup coconut oil melted
  • 2 tbsp cacao powder
  • 1/4 cup pure maple syrup
Course Desserts
Cuisine Chocolate
Servings
Ingredients
Base
  • 1/2 cup coconut flour
  • 1/2 cup cashews
  • 3/4 cup boiling water
  • 1/2 cup dates
  • 2 tbsp cacao powder
Topping
  • 1/2 tsp natural peppermint extract
  • 3/4 cup coconut oil melted
  • 2 tbsp cacao powder
  • 1/4 cup pure maple syrup
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Base
  1. Soak cashews and dates in boiling water for 15 minuets.
  1. Pour dates, cashews and water into food processor add coconut flour and cacao.
  2. Blitz on high for 20 second or until combined.
  3. Spread mixture across the base of a lined 20x30cm slice tray.
  4. Place in freezer to cool.
Top
  1. Whisk remaining ingredients together in small bowl and pour on top of chilled base.
  2. Place in refrigerator for 2 hours before slicing or in freezer for 30 minutes before slicing.
  3. Store in air tight container in refrigerator for up to 7 days or freezer for up to 3 months.
Recipe Notes

Makes 12 at 180 calories per slice.

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Rating: 0
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