Hello autumn and raw chocolate mint slice!

I have just had the pleasure to cater for a Rest and Retreat Bush Retreat with Kirsty and Matt Yoga  where we made this raw chocolate mint slice. Everyone loved it. I can't take full credit for the invention of the recipe. I see recipes online and taste them from shops and then go and research many many recipes to create my own version. Here it is. May you manage not to eat too much of it in one go, like I do, and savour each mouthful with others.

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Raw Chocolate Mint Slice with Spirulina

Can serve 12-20 depends!

Base

1 cup almonds (preferably activated and dehydrated, but just roasting them is great too) 

2 tbsp cacao powder

1 cup desiccated coconut

3 tbsp coconut oil or tahini if you like the earthy flavour

1 cup/ 200g medjool dates 

Optional: sprinkle cinnamon

Add to crust AFTER blending: 2 tbsp dry roasted wholegrain buckwheat kernels for extra crunch effect if desired

 

Filling

2 cups/180g raw cashews

¼- 1/2 cup maple syrup

¼ cup cacao butter

¼-1/2 cup coconut oil

Pinch of salt

1 tbsp spirulina

8-10 drops peppermint oil- depends on quality of oil, start with less

1/2 cup chopped fresh mint 

½-3/4 cup ricemilk or filtered water

 

Topping

½ cup coconut oil

1/4-1/3 cup maple syrup

1/4 cup cacao powder

1 tsp vanilla extract

Pinch of salt

Optional- ¼ cup cacao butter

Optional: 1 tbsp lemon juice + 1 tsp lemon rind

 

ACTION!

Soak cashews for the filling over night or at least for 4 hours in filtered water. Strain.

In a double boiler ( a pot with warm water in it and an bowl for the cacao butter sitting in the water) melt the cacao butter and add the fresh mint, let infuse and sit until ready to use later.

Prepare the crust by mixing all the crust ingredients, except the buckwheat,  in a food processor. Add the buckwheat. Oil your desired slice tin with coconut oil and press the crust into it. It doesn’t matter if it’s crumbly, just press down firmly, it will harden later.

Blend all filling ingredients until smooth and creamy. Taste test. Spread over crust.

In the double boiler in another clean bowl melt the topping ingredients, be sure to NOT overheat, mix well let cool slightly to thicken, and pour over the filling. 

Refrigerate the slice for at least 4 hours, best over night and slice with a knife that has been inserted into hot water for a smooth clean cut.

Enjoy consciously and decadently.

See you around!

Carin

Look at this crazy wonderful bunch of yogis!

 The YOGIS from the Rest and Retreat Bush Retreat with Kirsty and Matt Yoga 24-26 April 2015.

The YOGIS from the Rest and Retreat Bush Retreat with Kirsty and Matt Yoga 24-26 April 2015.