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Mint slice is a lovely dessert to enjoy after a heavy meal, but most of the store bought mint slices are anything but light. This is one of two recipes I have created, as it’s just too difficult to choose between the crumbly, coconut in a chewy slice, and the smooth creaminess of its softer counterpart. I hope you enjoy this creamy version, which is vegan, refined sugar free, dairy free and gluten free.
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PREPARTION TIME:
30
MIN
Vegan Mint Slice
Ingredients
- 1 cup almond meal
- 1 tbs linseed meal
- 1 1/2 tbs sunflower seeds
- 1 cup raw nuts, crushed
- 2 tbs dates, blended into a paste
- 1/4 cup coconut oil
- 1/4 cup cacao
- 2 cups cashews
- 3/4 cup coconut cream
- 1/4 cup rice malt syrup
- 1/4 cup coconut water
- 1 tsp – 1 tbs peppermint extract, depending on the strength and quality of the extract being used (I used Gewurhaus Pure Peppermint Extract and only needed 1 tsp)
- 100g of sweetlancey’s Vegan Chocolate Sauce for a softer finish or 100g 85% vegan dark chocolate
Instructions
- Prepare a square or rectangular tin with baking paper. The larger the tin, the tinner the layers will be, so choose carefully
- Combine meals, sunflower seeds and nuts in a medium bowl and combine
- Add dates, coconut oil and cacao, and stir until mixture comes together
- Press mixture into prepared tin and place in freezer
- Put cashews, coconut cream, rice malt syrup, coconut water and peppermint extract into a food processor, and blend until mixture is smooth
- Pour mixture over freezing base, and return to freezer for ten minutes
- Make chocolate sauce or melt vegan chocolate, and pour over frozen mixture
- Return to freezer and either serve frozen, or thaw for 10 minutes prior to serving
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