This is the most amazing raw Paleo treat and my first adventure into the world of peppermint. Imagine the combination of a chunky base, a smooth creamy peppermint flavoured middle and a rich layer of chocolate on top. The combination is decadent yet completely gluten and dairy free.
Completely delicious and made from all natural ingredients
A food processor is required for this recipe and if you are super organised you will have soaked you cashews for a few hours in cool water. If not, don’t worry as it just makes the middle section creamier. There are three layers so start at the bottom and just work your way up.
First of all find a suitable pan or baking dish. It can’t be too large or the bottom layer will be very thin. Be guided by how much of the bottom mix you had. I used a smallish square tin and it was perfect. The middle layer is quite high so if you want a smaller middle layer just halve the recipe. Line the tin with baking paper so there is a generous amount above the tin and this is important as when you pour the chocolate layer on top it is very liquid and needs to be held in place.
Place into the food processor:
1 cup of raw activated almonds (or similar)
1/2 cup of shredded coconut
2 tablespoons coconut oil (l didn’t melt mine but you could gently do this).
8 medjool dates deseeded.
Ready to be processed
Pulse until an even texture is achieved
Place this mix into your pan and press down firmly with the back of a spoon. Make sure the layer is even.
Into the food processor add:
1 tablespoon black chia seeds
250g raw cashews (soaked or not. It will still work out either way)
1 good sized avocado (skin and seed removed)
1/4 cup shredded coconut
1/2 cup coconut oil
1/2 cup rice malt syrup
1 1/2 ml peppermint oil for a medium flavour or 2 ml for a strong flavour.
Just real ingredients. I didn’t melt my coconut oil but you could.
Use peppermint oil made for cooking and not essential oil. This is very important.
Mix well until creamy!
Place on top of the bottom layer and spread out evenly.
Into the food processor place:
2 tablespoons of rice malt syrup
2 tablespoons of raw cacao
2 tablespoons of melted coconut oil
1/4 teaspoon vanilla essence
Pinch of sea salt
Give it a quick mix. Its a bit messy.
Pour onto the top of the other layers. This is where having enough baking paper is important.
Place into the freezer for several hours. Overnight is best as it is quite thick.
Getting it out of the tin was a challenge so using a tin with a bit of give worked well as l could move the edges a bit to loosen. I think a ceramic dish would work better though.
Slice into small pieces and serve some and freeze the rest. It makes an enormous number of portions and great to keep in the freezer as a go to snack.
Imagine serving this to your friends or family. They will think you are so clever.
The three layers work together so well and eating a treat that is made of all natural and whole foods is such a joy.
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