Triathlon Australia

Mint chocolate slice (raw, vegan, gluten free) Don’s fav…..

The BEST slice I’ve made yet!!! (Apparently)

Ingredients :-

Base-
1 cup raw almonds
1tbsp cocao powder
1 cup pitted medjool dates
1tbsp chia seeds

Cream filling-
1 avocado pitted & peeled
3tbsp coconut oil (melted)
4tbsp 100% maple syrup or honey
1 cup soaked cashews (soak over night or for 12hrs)
10-12 drops peppermint oil or extract (12 drops is beautifully minty)

Topping-
3/4 cup (170g) cacao butter, melted
1/4cup (65g) agave or 100% maple syrup
2/3 cup (60g) cacao powder
1/4 tsp vanilla extract or powder
1/2tsp pink Himalayan salt

Method:
Process all the base ingredients in a food processor for a few mins, until mixture is well combined. Place into a square brownie tin lined with baking paper & flatten evenly on the bottom.

Add filling ingredients to processor & mix until smooth & creamy. Pour into brownie tin & spread evenly. Place in freezer whilst making topping.

Melt cacao butter in bowl over saucepan of hot water. Once melted add agave/maple syrup to the cacao butter.
Add cacao powder salt & vanilla to the melted mixture.
Whisk until fully combined & smooth.
Pour on top of the frozen cream filing in the tin & place back into the freezer.
If you pour a thin layer then you will have left over chocolate to pour into a chocolate mould & enjoy once that is set in the freezer you can eat it when no one is around

Cut into slices once hardened & keep in the freezer. Take out a few mins before eating to thaw a little.

ENJOY!

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