Raw, vegan, gluten free chocolate mint slice

By Georgia -

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.


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Yield:

1 Slice

Active Time:

15 minutes

Total Time:

15 minutes


Ingredients

Mint Layer
  • 2 cups cashews, soaked overnight
  • ½ cup coconut milk
  • 2 tablespoons maple syrup (add more if you are a sweet tooth)
  • ½ teaspoon vanilla paste
  • Pinch of salt
  • 10-15 drops peppermint essential oil (the real stuff is the best – more expensive but worth it)
Base Layer Chocolate Layer
  • ½ cup coconut oil
  • 1/3 cup Bare Blends Cacao
  • ½ teaspoon vanilla paste
  • 2 tablespoons maple syrup (again, sweet tooth)
  • Sea salt, to top

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Slice into squares and try not to eat one every time you walk past the freezer. Store in an airtight container.

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I'm Georgia, a 23 year old from Melbourne. I have always been a food lover, a fact that photos of my formative years (and beyond) can attest to. I started this blog and my Instagram @georgeats as a way of chronicling my way of eating as I sort out a number of digestive issues that have been plaguing me for the past couple of years. I love brunching, good food, good booze, good coffee, travelling, and a bit more brunching. Dreaming of the day that I can travel and eat and be paid to do so. Dream big, right?

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