Raw, Vegan, Gluten Free Chocolate Mint Slice
I like to think I am not alone in saying – I am terrified of raw desserts.
Georgia McDermott
2015-06-26
I like to think I am not alone in saying – I am terrified of raw desserts.
Just one look at the ingredients – thousands of cashews, dates and syrups – makes me want to go running in the opposite direction. Straight to a raw dessert shop, where I can buy a modest piece and save myself both the mental breakdown and the millions of dollars worth of dates.
However, I recently attempted a recipe from Taline Gabriel’s Hippie Lane app (I specifically chose the one I thought would be easiest) and I realized that, given the right recipe, they aren’t always the anxiety-inducing food that they appear to be. These bars have no dates, minimal preparation time (putting cashews in water before you go to bed isn’t exactly rocket science) and are jam packed full of protein, healthy fats, and all round good stuff.
Recipes
Raw, Vegan, Gluten Free Chocolate Mint Slice
12
15 min
min
15 min
Ingredients
- 2 cupcashews, soaked overnight
- 1/2 cupcoconut milk
- 2 tablespoonmaple syrup (add more if you are a sweet tooth)
- 1/2 teaspoonvanilla paste
- pinchsalt
- 10 10-15 drops peppermint essential oil (the real stuff is the best – more expensive but worth it)
- 33/100 cupBare Blends Raw Peruvian Powder Protein (can be substituted with any Bare Blends Protein)
- 33/100 cupBare Blends Cacao
- 33/100 cupalmond meal
- 33/100 cupcoconut oil, melted
- 33/100 cupalmond milk
- 2 tablespoonmaple syrup (add more for a sweet tooth)
- 1/2 cupcoconut oil
- 33/100 cupBare Blends Cacao
- 1/2 teaspoonvanilla paste
- 2 tablespoonmaple syrup (again, sweet tooth)
- Sea salt, to top
Directions
- In a bowl, mix together the ingredients for the base. Once they have formed a crumbly crumb, press the mixture firmly into your baking tin, and pop into the freezer while you get the next layer ready. I used a 27cmx17cm rectangular tin, the base lined with baking paper.
- In your food processor, add the cashews and blend until they have formed a paste. If they are having trouble, add the coconut milk and maple syrup to help them blend, plus a bit of water if necessary. Keep the processor going for around 5 minutes, or until they have formed a creamy paste. Timing will depend on the efficiency of your processor. Next, add the vanilla, peppermint extract, and salt, and continue to blend. When the mixture is completely smooth, spoon it evenly over the base layer that you have grabbed from the freezer. Leave until hardened – at least an hour.
- Melt the coconut oil and stir in the maple syrup, vanilla and cacao. Once a rich chocolate sauce has formed, grab the slice out of the freezer. Let it sit for a few minutes – the chocolate will freeze pretty much straight away once it hits the slice. Working quickly, pour the chocolate over the slice and sprinkle with sea salt before it has a chance to set. Pop it back in the freezer for another 20 minutes or so.
- Slice into squares and try not to eat one every time you walk past the freezer. Store in an airtight container.
