Raw Peppermint Slice (vegan, gluten free, fructose friendly, dairy free, TMX)
Chocolate is an addiction of mine that I’m certain I can blame on my genetics. Both Mum and Dad love their chocolate and I have been coerced into a number of chocolate binges with Mum over the years. I figure that there is no point fighting nature and assure myself that chocolate IS a nourishing super food after all. In fact, I am actually doing my body a favour giving it a daily dose. The best type of chocolate, in my humble opinion, is raw chocolate. sumptuous and silky, it has a melt in your mouth texture that will certainly have you going back for more.
On our last visit to the The Raw Kitchen in Fremantle, the Boy and I shared an uber-delicious raw peppermint slice. Unfortunately it was full of fructose and while I certainly enjoyed it at the time, the aftermath wasn’t pleasant. Wanting to relive the good parts of that moment without all the abdominal pain, I was inspired to create a fructose friendly raw peppermint slice. Whilst I realise that my version does not resemble The Raw Kitchen’s with respect to its symmetry and perfection, I can assure you they still taste just as good, if not better. Try them for yourself.
- Base layer
- 1 cup (100 grams) almond meal
- 4 tablespoons (85 grams) rice malt syrup (use more if you prefer it sweeter)
- 1 cup (100 grams) shredded coconut
- ½ cup (55 grams) raw extra virgin coconut oil, melted
- 4 tablespoons chia seeds
- 4 heaped tablespoons of raw cacao powder (use more if you prefer your chocolate rich)
- 1 teaspoon of vanilla essence
- 1 pinch of Himalayan sea salt
- Mint Layer
- 1 large sized avocado (or 1 & ½ small)
- 1/4 cup (85 grams) maple syrup
- 1/3 cup (75 grams) raw extra virgin coconut oil, melted
- 1 & 1/2 cup (150 grams) shredded unsweetened coconut
- 1 teaspoon peppermint extract depending on preference
- 1 pinch of Himalayan sea salt
- Chocolate Layer
- 1/4 cup (30 grams) raw extra virgin coconut oil, melted
- 2 tablespoons maple syrup
- 1/4 cup (30 grams) raw cacao powder
- 1/4 teaspoon vanilla extract
- pinch of Himalayan sea salt
- Line a 20cmx20cm baking dish with foil.
- Mix the almond meal, rice malt syrup, coconut, melted coconut oil, chia seeds, cocoa and vanilla.
- Press the mix using the back of a spoon firmly into the tray, sprinkle with salt and place in the freezer to set for 5 – 10 minutes.
- Place all ingredients in high powered blender and blend until smooth. For those with a Thermomix place ingredients in mixing bowl and mix for 60 sec/Speed 5-9 increasing gradually. Scrape the sides of the bowl with the spatula and repeat. Smooth mixture into prepared dish and stick back into the freezer for another 10 minutes.
- Gently warm coconut oil until it is melted and combine with maple syrup. Stir well.
- Pour over chilled bottom layer and return to the freezer for about 15 minutes, or until the chocolate layer is hardened.
- Once set, remove from the tin and chop into little squares. Keep in a container in the fridge or freezer depending on preferences.
Disclaimer: This is an original recipe created by Chompchomp for Belmont Forum‘s recipes cards of the 12 Days of Blogger’s Christmas. All ingredients were purchased and paid for by Belmont Forum. Belmont Forum had no influence on the content of this recipe.
22 thoughts on “Raw Peppermint Slice (vegan, gluten free, fructose friendly, dairy free, TMX)”
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I’ve been really intrigued by raw desserts lately. The only issue I’d have is finding room in the freezer to make them! lol
Lol! Trust me they wont stay in there for long!
Send me some now!:):)
On to it! 😉 xx
Wow, Martine! Raw is beautiful, I must say! Love the layers and the colours and the texture and so on…Love to try every piece of this!!!
Julie & Alesah
Gourmet Getaways xx
It was very very moreish. Even some of my conservative work mates who raise their eyebrows at some of my food devoured this one quickly!
Gosh, what a tasty looking raw slice! I’d love to have a piece of that right now.
He he he – you wouldnt be able to stop at one piece…just warning you! 😉 xx
These look amazing you talented girl!! Love the look and sound of them 🙂
Naw you dont do so badly in the kitchen yourself! 😉 Looking forward to seeing all our recipes for Belmont! xxx
I’ve started learning about raw desserts! That’s how I came across your blog 🙂 Nice to meet a fellow Aussie blogger! This looks like one of those treats that no one ever thinks of as raw. I must remember to cut the pieces up very small so they go further!
Hi Nagi, thanks for stopping by! You are so right, I know I’ve found a winner when my non-raw traditional chocolate eating work mates devour the whole lot in one morning!
This slice looks delicious! I tried raw chocolate for the first time a few weeks ago and was blown away by the intense flavour and silky texture. I’m hooked now!
This slice will have the same effect! Just warning you!
Avocado – nice one. Bet it makes these so moist and dense.
Oh yes, they sure are. I love how the avo gives the peppermint layer a wonderful vibrant green colour too.
If I manage not to eat all of this in the one day can you tell me how long you think they will last in the fridge and freezer. Thanks. 🙂 I have all the ingredients. I’m going to make them this afternoon. Yum yum. Can’t wait.
Lol! I would expect this would keep for a week in the freezer but have never had any stay uneaten for that long!
These look AMAZING. I love choc mint, particularly when jammed full of goodness. I am dying to try The Raw Kitchen, too… maybe this weekend! x
I had that at The Raw Kitchen too and loved it (a lot) and am so glad I found your recipe! Thank you! Merci!!! ♥
This slice is absolutely amazing! !!!! All of my four kids loved it – that never happens! I love that it is date free and isn’t full of cashew nuts (so expensive here). I used rice malt syrup in the filling instead of maple – to make it lower fructose – and used way more peppermint esence because mine was cheap and not very intense. But other than that I followed the recipe and ate it for breakfast lunch and dinner for two days straight.