Raw Chocolate Peppermint Slice #desserts #sweets

Absolutely liberal chocolate cut with unadulterated peppermint basic oil. Makes 16 inconceivably piggy measured squares or 32 littler ones. Be that as it may, let's be honest, you'll have mutiple so you should cut them huge!

Crude Chocolate Peppermint Slice – a roll base with a smooth peppermint filling, beat with a thick crude chocolate spread.

I figure this could be the bestest tasting crude plant-based gluten free chocolate peppermint cut in the Universe. The chocolate-roll base has a decent mash to it, the peppermint cream is seasoned with vanilla and unadulterated peppermint basic oil, and the chocolate layer on top is supernaturally rich and smooth. The utilization of coconut spread in the formula encourages it to set and keep it firm out of the ice chest or cooler. The main stunt for the formula is to permit each layer to set for a second before you apply the following, with the goal that when you cut it, it looks dazzling and even inside.

Also Try Our Recipe : Super Easy Salted Caramel Chocolate Ripple Cake

Ingredients
BISCUIT BASE:

• ½ cup roughly processed buckwheat flour
• ¼ cup + 2 tablespoons raw cacao powder
• 1 cup pecans
• 15 Medjool dates pitted
• 2 teaspoons coconut oil melted
• ½ teaspoon coarse sea salt

MINT CREAM:

• 1 heaped cup cashews soaked at least 3 hours in water, then drained
• ½ cup coconut oil melted
• ½ cup pure maple syrup
• ¼ cup coconut butter
• 3-4 drops doTERRA peppermint essential oil
• 1 teaspoon vanilla paste
• 2 pinches coarse sea salt

CHOCOLATE SPREAD:

• ¾ cup cashews soaked at least 3 hours in water, then drained
• ½ cup coconut oil melted
• ½ cup raw cacao powder
• ¼ cup pure maple syrup
• ½ teaspoon vanilla paste

Instructions
BISCUIT BASE:

1. Blitz the pecans in a food processor till crumbly.
2. Add the buckwheat flour, salt and cacao and process till nicely combined.
3. Add the coconut oil, then the Medjool dates, one by one.
4. You should end up with a doughy texture that will hold together nicely when pressed together.
5. Press the mixture firmly into the base of an 8 inch cake tin lined with baking paper, use the back of a spoon to flatten the surface. Set aside

PEPPERMINT LAYER:

1. Drain the cashews well, blend everything till nice and creamy.
2. Spread evenly over the biscuit layer and set in the freezer

CHOCOLATE LAYER:

1. Drain the cashews, blend everything till nice and creamy.
2. Spread the chocolate over the top of the peppermint cream layer, but only once the cream layer has set.
3. Set in the freezer, then cut into 16-32 equal rectangles to serve.

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