Peppermint Crisp Slice
This old favourite is one of the original slice recipes I made when we first opened the little caravan and I still make it regularly to this day. You just cannot beat the combination of fresh, bitey mint and creamy dark chocolate. It really is a match made in heaven.
Ingredients 11
Base
240 g raw almond
10 ‒ 15 medjool dates, pitted
35 g cacao powder
Mint Cream Layer
90 g desiccated coconut (shredded coconut)
140 g cashew nuts, soaked for 8 hours, drained and rinsed
125 ml coconut oil, melted
125 ml maple syrup
4 drops peppermint oil, organic, food-grade
1⁄2 tsp vanilla powder
1 pinch salt
Chocolate Layer
125 ml coconut oil, melted
105 g cashew nuts, soaked for 8 hours, drained and rinsed
70 g cacao powder
60 ml maple syrup
1⁄2 tsp vanilla powder
To Serve
fresh mint leaves, optional
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Method 5
Line the bottom of a 15 × 25 cm (6 x 10 in) brownie or slice tin with baking paper.
Combine the base ingredients; , and in a food processor, then blitz until it’s a breadcrumb-like consistency and it starts to stick together. Gently press the mixture into the base of the tin and place in the freezer while you make the mint cream layer.
For the mint cream layer, blend the on high speed until smooth. Add all the other mint cream ingredients; , , , , vanilla oil, and and blend until smooth. Pour over the base, spreading evenly with a spatula. Place in the freezer for a minimum of 4 hours to set.
Combine all the chocolate layer ingredients; , , , , and in the food processor, pulse to combine, then blend until smooth. Gently spread the chocolate layer over the slice, then return to the freezer for 1–2 hours to set.
Remove from the freezer 10 minutes before serving. Slice with a sharp, hot knife. Garnish with mint leaves, if desired.
