Best Raw Peppermint Slice Recipes

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RAW PEPPERMINT SLICE



Raw Peppermint Slice image

Raw peppermint slice is one of the yummiest raw slices ever! It is made with three awesome layers and infused with peppermint essential oil.

Provided by Vanessa Vickery

Time 50m

Number Of Ingredients 10

12 medjool dates, pitted
1 cup raw macadamias (or cashews)
1/3 cup raw cacao powder
1 + 1/2 cups macadamias (or cashews), preferably soaked for a minimum 4 hours
1/2 cup desiccated organic coconut
1/2 cup pure maple syrup
4 drops peppermint essential oil (food grade only) or 1 teaspoon peppermint extract
1/3 cup coconut oil
2 tablespoons pure maple syrup
1/3 cup raw cacao powder

Steps:

  • Make the base. Process the macadamias in a food processor or blender until they resemble fine crumbs. Next, add the cacao powder and process until well combined. Then, add the dates and process until a sticky dough is formed. Spoon mixture into a lined square baking tin and smooth with the back of a spoon.
  • Make the peppermint layer. process the macadamias and desiccated coconut to a high speed blender and blend until nice and smooth. Add the remaining the maple syrup and peppermint extract to the mixture and blend until creamy. Add to the base and smooth over with a spatula or back of a spoon and place into the freezer for at least 20 minutes.
  • Make the chocolate layer. Melt the coconut oil in saucepan on low heat. Once melted, add the maple syrup, whisking briskly until well combined. Then add the cacao powder, stirring until well mixed through. Pour the chocolate on top of the peppermint layer. Put back into the freezer and let it set completely (around 2-3 hour).
  • Slice and store. Remove from the tin, slice straight away and store in an airtight container in the freezer

Nutrition Facts : Calories 196 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 12 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 8 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

RAW PEPPERMINT SLICE



Raw Peppermint Slice image

With a wheat-free coconut-date cookie crumb-like crust, a creamy coconut layer, and a rich chocolate topping, these bar cookies will remind you of your favorite candy but taste so much better.

Provided by Donna Hay

Yield Makes 20

Number Of Ingredients 9

10 soft fresh dates (200g), pitted
3/4 cup (120g) almonds
1/3 cup (20g) desiccated coconut
2 cups (160g) desiccated coconut
2 tablespoons rice malt syrup
2/3 cup (160ml) coconut cream
2 teaspoons peppermint extract
100g raw organic 70% dark chocolate (see note)
2 teaspoons vegetable oil

Steps:

  • To make the coconut base, line a 20cm (8-inch) square slice tin with non-stick baking (parchment) paper. Place the dates, almonds and coconut in a food processor and process for 1-2 minutes or until the mixture just comes together. Press into the base of the tin, using the back of a spoon, and refrigerate for 20 minutes.
  • Place the coconut, rice malt syrup, coconut cream and peppermint in a food processor and process for 3-4 minutes, scraping down the sides of the bowl, until smooth. Spread the peppermint mixture evenly over the base. Refrigerate for 40 minutes or until set.
  • Place the chocolate in a heatproof bowl over a saucepan of simmering water (the bowl shouldn't touch the water) and stir until melted. Remove from the heat, add the oil and mix to combine. Spread the chocolate over the peppermint layer and smooth the top. Refrigerate for 1 hour or until set.
  • Remove the slice from the tin and, using a hot knife, cut it into bars. Refrigerate until ready to serve.
  • Keep this slice refrigerated in an airtight container for up to 2 weeks.

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