Raw Chocolate Mint Slice
Raw Chocolate Mint Slice with a brownie-like base, refreshing mint coconut filling and chocolate ganache topping. Easy to make and no baking needed!
Chocolate Ganache topping
To make the base:
Add the almonds or pecans (or other nuts/seeds) to a food processor and process until coarse crumbs form. Drain the dates and add them with the remaining base ingredients to the food processor. Process until everything is combined. The mixture should stick together when it is pinched between two fingers.
Line a 20 cm or 23 cm (8 inch or 9 inch) square baking tin or container with baking paper. Press the base mixture into the tin to cover the bottom. Smooth the surface and set aside.
To make the filling:
Optional: Add the coconut cream and spinach to a small blender (note 2). Blend until as smooth as possible.
Add all your filling ingredients (including your spinach mixture, if using) to a large mixing bowl. Mix until well combined. Firmly press the mixture into the baking tin on top of the chocolate crust. Smooth the surface and set aside.
To make the topping:
Add the chocolate and coconut cream to a small saucepan or double boiler over low heat. Mix until melted and smooth. Pour the ganache over the slice and immediately swivel the tin so the ganache is spread evenly. If desired, sprinkle the chopped pistachios on the wet chocolate. Cover the slice and set it aside in the fridge for 2 hours or until very firm.
Remove the slice from the tin. Use a sharp knife to cut the slice as desired. Enjoy immediately or store in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month.
- If you're not strictly raw, feel free to use roasted nuts for extra flavour.
- If your blender is too large and your spinach mixture doesn't blend, add the coconut oil and blend again.
Serving: 1 bar | Calories: 404kcal | Carbohydrates: 30g | Protein: 5g | Fat: 33g | Sodium: 10mg | Potassium: 310mg | Fiber: 7g | Sugar: 20g | Vitamin A: 177IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg