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)
¼ cup (85 grams) maple syrup
⅓ cup (75 grams) raw extra virgin coconut oil, melted
1 & ½ cup (150 grams) shredded unsweetened coconut
1 teaspoon peppermint extract depending on preference
1 pinch of Himalayan sea salt
Chocolate Layer
¼ cup (30 grams) raw extra virgin coconut oil, melted
2 tablespoons maple syrup
¼ cup (30 grams) raw cacao powder
¼ teaspoon vanilla extract
pinch of Himalayan sea salt
Instructions
Base layer
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.
Mint Layer
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.
Chocolate Layer
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.
Recipe by Chompchomp at http://www.chompchomp.com.au/2014/11/raw-peppermint-slice-vegan-gluten-free-fructose-friendly-dairy-free/