A reminiscent of a York Peppermint Patty.

We present to you with this simple but luxury chocolate mint slices recipe, which are a little bite-sized taste of heaven.
Soft, creamy and smooth textures with a perfect minty accent make one dreamy dessert.

Dessert

CHOCOLATE MINT SLICES . Paleo

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A reminiscent of a York Peppermint Patty.

We present to you with this simple but luxury chocolate mint slices recipe, which are a little bite-sized taste of heaven.

The slices are vegan, gluten-free, dairy-free and paleo. They’d almost be raw if it wasn’t for melting the cacao butter and chocolate.

Soft, creamy and smooth textures with a perfect minty accent make one dreamy dessert.

  • CHOCOLATE MINT SLICES . Paleo
  • CHOCOLATE MINT SLICES . Paleo

WHAT

BASE LAYER

1 cup almonds

1/2 cup shredded coconut unsweetened

1/4 cup raw cacao powder

8 Medjool dates pitted

2 tablespoons coconut oil - melted



MINT LAYER

1 1/2 cup cashews - soaked overnight and drained

1/2 cup coconut oil - melted

1/2 cup cacao butter - melted

1/4 cup maple syrup or honey

1 1/2 teaspoon peppermint extract



TOP CHOCOLATE LAYER

1 cup dark chocolate chips

1 tablespoon coconut oil - melted



HOW

  1. Line a 9x9 square baking pan with parchment paper and set aside.

BASE LAYER
  1. Toss all base layer ingredients into a food processor. Pulse until finely ground, similar to coarse sand. Transfer to lined baking pan. Press down firmly with your fingers or a spatula until smooth. Refrigerate for 5 minutes.

MINT LAYER
  1. In a high-powered blender; add all of the mint layer ingredients. Blend until smooth, scraping down the sides as needed. .

  2. Pour on top of the base layer and spread until smooth. You can also tap the baking pan gently on the counter to smooth the top. Refrigerate for 30 minutes or until firm

TOP CHOCOLATE LAYER
  1. Melt the chocolate chips in a double boiler or in the microwave, in 20 second increments. When melted, stir in the coconut oil.

  2. Pour the melted chocolate on top of the mint layer and spread until smooth. Gently tap the baking pan on the counter to smooth the top. Refrigerate for 15 minutes or until firm.

  3. Once firm, cut the large square into individual peppermint chocolate slices.*

NOTE

*It’s best to keep these slices chilled until serving.

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