Holy! This slice did not last long in our house. The top section has a super duper creamy texture, very similar to ice cream, and for all of the Kiwi's reading this post - it tastes like a freaking choc-mint trumpet! need I say more - it's bloody delicious. Eat and enjoy - Simple!
Ingredients:
BASE:
2 C nuts; almonds, or I have also used a combo of walnuts and brazil nuts
1 C shredded coconut
1/4 C coconut oil
Pinch of salt
FILLING:
1/2 cashews (soaked overnight)
1/2 C macadamias (soaked overnight)
1 C coconut cream
1/3 C coconut oil
1/3 C raw honey
5 drops of peppermint essential oil (I use Young Living oils)
1 tsp greens powder (e.g. spirulina, matcha, super greens)
TO GARNISH:
100grams of Lindt 70% chocolate
Mint leaves
2 C nuts; almonds, or I have also used a combo of walnuts and brazil nuts
1 C shredded coconut
1/4 C coconut oil
Pinch of salt
FILLING:
1/2 cashews (soaked overnight)
1/2 C macadamias (soaked overnight)
1 C coconut cream
1/3 C coconut oil
1/3 C raw honey
5 drops of peppermint essential oil (I use Young Living oils)
1 tsp greens powder (e.g. spirulina, matcha, super greens)
TO GARNISH:
100grams of Lindt 70% chocolate
Mint leaves
Method:
Line a baking tray with baking paper and set aside (approx 30cm X 20cm)
In a food processor combine all base ingredients until a sticky, crumb-like texture has been reached, pour into lined baking tray and press down very firmly using your hands.
Pop in the freezer while you work on the next step.
In a food processor add all filling ingredients and whizz until smooth, I stop the processor a couple of times to scrape down the sides. Taste - make sure the peppermint is detectable and add more if needed (every oil has a different potency).
Pour the filling over the base, and smooth down, gently place the mint leaves on top, either left whole, or chopped. Place in the freezer to set - around 3 hours.
Melt the chocolate by sitting a glass heatproof bowl over boiling water on the stove, stirring constantly.
Using a spoon or a spatula, take a small scoop of the melted chocolate and hold it at a height above the slice, drizzle over multiple times.
Place back in the freezer for 30 minutes, before slicing and eating!
Once set, this can then be stored in the fridge, this will keep it soft but still formed.
ENJOY! x
NOTE: for the filling I use my nutribullet, I find it better than my Thermomix to get a super smooth texture)
In a food processor combine all base ingredients until a sticky, crumb-like texture has been reached, pour into lined baking tray and press down very firmly using your hands.
Pop in the freezer while you work on the next step.
In a food processor add all filling ingredients and whizz until smooth, I stop the processor a couple of times to scrape down the sides. Taste - make sure the peppermint is detectable and add more if needed (every oil has a different potency).
Pour the filling over the base, and smooth down, gently place the mint leaves on top, either left whole, or chopped. Place in the freezer to set - around 3 hours.
Melt the chocolate by sitting a glass heatproof bowl over boiling water on the stove, stirring constantly.
Using a spoon or a spatula, take a small scoop of the melted chocolate and hold it at a height above the slice, drizzle over multiple times.
Place back in the freezer for 30 minutes, before slicing and eating!
Once set, this can then be stored in the fridge, this will keep it soft but still formed.
ENJOY! x
NOTE: for the filling I use my nutribullet, I find it better than my Thermomix to get a super smooth texture)
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