Gooey Choc Mint Slice

Every day should include CHOCOLATE & MINT... Right? I think so at least! This recipe is pretty simple, paleo-friendly (so zero grains, no refined sugar, etc) and delicious. So win-win really. Enjoy! 

First things first! Set the oven to 375F, and line a baking tray with baking paper. 

Choc Slice

In a large mixing bowl add the following:

• 1 cup almond meal 

• 1/2 cup coconut flour

• 1/3 cup cacao powder (raw & unsweetened)

• 1/4 tsp himalayan salt 

• 2 tbsp cacao nibs (optional crunch!)

Mix it all up, and then make a 'well' in the center (this is where you'll add the wet ingredients!)

• 1/4 cup maple syrup (or coconut sugar if preferred-- or even few drops of stevia)

• 1/2 tsp vanilla extract 

• 1/4 cup coconut oil 

• 2 tbsp nut mylk (I used cashew -- but could sub for coconut/almond/hemp)

Mix all the ingredients in the 'well' -- adding in the dry ingredients, until you have made a good cake-like batter (give it a taste test to see if you need to add anything extra!)

Pour it out onto the baking tray -- [I placed a piece of baking paper on top to smooth it all out evenly -- it's very sticky -- so this works well to stop it sticking to everything but the tray...] Place in the oven and let it cook for a about 15-20 minutes.  

Mint Creme Filling 

In the blend/food processor place: 

• 1 cup of cashews (ideally, pre-soaked for optimum digestibility) 

• 1/2 cup fresh mint leaves 

• Few drops of peppermint extract 

• 1/4 cup coconut oil [this makes it extra creamy, and helps it set firmer]

• 1/4 cup maple syrup [or coconut sugar / raw honey etc]

• 1/4 tsp Himalayan salt 

Blend until creamy! Scrap into a new mixing bowl, and place in the the freezer to 'cool' down for about 30 minutes [make a cup of tea, chill out, clean up -- i'm sure you can fill the time!] 

And we're back! -- add the final ingredient to the bowl (this step is optional, but SO yummy)

• 1/2 cup of coconut cream or Anita's Coconut Yogurt (plain)

Using a whisk (or an electric whisk if you have it-- lucky you!] whip it all together until it's really thick and creamy. Taste test. If it tastes purrfect, you're good to go, if not -- then add whatever you think is missing [I added a little more mint here -- but maybe you like it real sweet? In which case, add a dash more sweetener] 

Spread it onto the choc base, as evenly as you can be bothered! 

And now for the final touch -- again, this part is optional, but worth it. Of course if you don't have time or can't be bothered, skip it, and just sprinkle with cacao nibs, and some mint leaves, and place in the freezer for 30 more minutes before serving. 

Raw Chocolate Topping

• 1 cup raw cacao

• ½ cups coconut butter

• 1/4 tsp Himalayan Salt

• ⅓ cup coconut sugar 

For simplicity -- melt the cacao butter in a sauce pan with about 1 tbsp of coconut oil, or if you have some time, a double boiler. Once it's melted, add all the remaining ingredients, mixing it with a whisk -- if the consistency is too 'watery' add a little more cacao powder. 

Pour onto the tray of mint slice, spreading evenly - but have fun - throw on some cacao nibs, and put it back in the freezer for another 30 minutes. Clean up, lick the pan, do what you got to do. 

Serve. Eat. Share? xo