paleo vegan choc mint slice

Vegan and Paleo Choc Mint Slice.

This slice is freaking amazeballs! It’s a winner! In fact, this Raw Paleo Choc Mint Slice might be our new fave (well this week anyway!). There are so many reasons why we love it and that green factor definitely gets bonus points!

Since it’s Christmas time we vote you chuck out those sugar filled candy canes and make this delicious slice instead. We bet your friends and family will prefer this anyway. Perfect excuse to invite them all over for tea (or Christmas cocktails) and slice. Fun and yum! You could even make this paleo party platter for starters.


paleo vegan choc mint slice

We just have to talk more about this green factor, it can not be ignored! We added a little matcha powder to get that green, minty look. Don’t worry, you can’t taste it at all. We might even add a bit more next time to make it even MORE green! All you’ll taste is the mint oil and raw cacao goodness. Ohhh drooling while we reminisce about this epic paleo choc mint slice! 

If you serve it on Christmas day make sure you share a pic with us! #themerrymakersisters

Always merrymaking,

Emma + Carla

paleo vegan choc mint slice

 

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Vegan and Paleo Choc Mint Slice
Serves 12
Print
Prep Time
45 min
Total Time
1 hr 30 min
Prep Time
45 min
Total Time
1 hr 30 min
stuff you need
for the base
  1. 1 cup almonds
  2. 1/2 cup shredded coconut
  3. 2 tbs. coconut oil
  4. 1 tbs. raw cacao
  5. Pinch of salt
FOR THE FILLING
  1. 1/2 cup coconut oil
  2. 1/2 cup canned coconut milk
  3. 1/2 cup raw cashews soaked overnight (or at least 2 hours)
  4. 1/3 cup rice malt syrup (you can swap to raw honey or maple syrup.)
  5. 10-15 drops of peppermint oil
  6. 1/2 tsp. matcha powder
  7. Pinch of salt
FOR THE ICING
  1. 1/2 cup coconut oil
  2. 3 tbs. raw cacao
  3. 1 tbs. rice malt syrup (or natural sweetener of choice - as above)
Now what
  1. Line a 20 x 20 cm (8 x 8 inch) baking tray with baking paper, we like to use a silicone mould.
  2. In a blender or food processor place all of the base ingredients.
  3. Whiz until a crunchy butter forms.
  4. Transfer this in to the lined tin and spread out evenly, covering the entire base.
  5. Place in to the freezer.
  6. On to the filling. Rinse your food processor first.
  7. Drain and rinse the cashews.
  8. Place all of the filling ingredients EXCEPT, we said EXCEPT the rice malt syrup in to the blender.
  9. Blend on medium speed until super smooth.
  10. Now add the rice malt syrup and blend on LOW SPEED until smooth. You do not want the filling to heat as the rice malt syrup will separate.
  11. Place the filling on top of the base and smooth out the top.
  12. Place back in to the freezer.
  13. Rinse the blender.
  14. Now for the icing. Place all of the ingredients EXCEPT the rice malt syrup in to your blender and blend on high until smooth.
  15. You don't need to melt the coconut oil first as the friction from the blender will slowly melt it all together.
  16. Now add the rice malt syrup and blend on LOW SPEED until smooth.
  17. Spread the icing on top of the filling and place in to the fridge for about 30 minutes.
  18. Once set, slice and ENJOY! Holley deliciousness!
Notes
  1. Merrymaker tip: Don't like mint? Flavour your filling with vanilla or berries or more cacao!
The Merrymaker Sisters | Easy Healthy Recipes + Online Yoga and Pilates Program https://themerrymakersisters.com/