Chocolate Mint Slice

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Chocolate Mint Slice
https//www.wholesomebellies.com.au/
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• As a kid, I have such fond memories of watching
  my favourite TV show of an evening whilst
  devouring half a packet (ok, maybe a whole packet
  shh!) of Arnotts Mint Slice. OMG, they were
  just the best. Ive tried the gluten free version
  and theyre okay, but still not as whole foods as
  Id like. But how I miss that choc mint punch at
  the end of a hard day with my cup of tea.
• Perhaps I love them so much because its that
  nostalgic feeling. Eating a mint slice
  transports be back to my family home to the
  childhood I loved so much. Today is a great day
  because I finally get to share my love of choc
  mint with you. I believe Ive created an
  incredible version of that mint slice. Ive been
  playing around with it for a while and here it
  is. Id love to hear your thoughts. If youre a
  mint slice fan, as I am, let me know if this hits
  the spot for you.

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• INGREDIENTS -
• 8 medjool dates (pitted)
• 1 cup almonds
• 1/3 cup cocoa powder
• 1/2 cup desiccated coconut
• 1/4 cup melted coconut oil

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• Mint Filling -
• 1 cup raw cashews
• 3 drops mint essential oil (food grade)
• 1/2 cup almond milk
• 1/4 cup desiccated coconut
• Chocolate Top
• 1/2 cup cocoa buttons
• 1/2 cup cocoa powder
• 1/2 cup maple syrup

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• METHOD
• Base
• Blend all ingredients in a high-speed food
  processor until you get a sticky crumb that holds
  together. If its too dry add more water. Its
  important to use medjool dates as they are
  sticky and juicy.
• Line a baking tray with baking or grease proof
  paper and pat down the base into the tin evenly.
  Pack it down firmly.
• Place in freezer to set.

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• Mint Filling
• Soak cashew nuts for up to an hour or two if you
  have time this is to help soften them. The
  longer you soak the easier it will be to blend.
• Drain cashews and blend all ingredients until
  smooth and creamy. This may take some time.
  Scrape down the sides and then continue to blend.
  You may need to add a touch more almond milk if
  your food processor isnt powerful enough or if
  your cashews are too dry.
• Place an even layer of mint filling over the
  chocolate base, evenly.
• Place in freezer to set.

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• Chocolate Top
• Melt the cocoa butter in a bowl over a saucepan
  of boiling water (boiler method).
• Then stir in cocoa and maple syrup.
• Let cool and pour over the mint layer and spread
  evenly.
• Place in freezer. It will take about an hour to
  fully set.

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Contact US

• Email -
• fiona_at_wholesomebellies.com.au
• Phone - 0416 250 969

https//www.wholesomebellies.com.au/