Chocolate Peppermint Slice

Here it is – one of my all-time favourite recipes for when I want to have a little bite of something indulgent. When I say little, I do mean little – this stuff is INTENSELY delicious and quite satisfying to eat – so whatever you do, don’t cut it into ginormous squares like you see in cafes! One of the wonderful things about treats made from whole, real, plant-based ingredients is that they are much more satiating than the conventional versions. Even if you have been known to make half a packet of chocolate fingers disappear during an ad break, I’ll eat my sombrero if you down half a tray of this in one sitting. (Seriously, don’t do that – there is a significant amount of fibre in these wee beauties. You could suffer the next day, if you catch my drift).

If peppermint is not your bag, baby, then leave it out and flavour with an alternative – citrus or berry flavours work well here too (use pure extracts or freeze-dried powders). And if coconut isn’t your bag, baby – and I know there are a few of you in that boat – then let’s just say that this recipe is unlikely to be one of your top-10 culinary experiences of the year.

Without further ado, for all those who voted for this recipe choice on the Nibl on This facebook page – voila! And if you want a whole lot more niblicious goodness like this, delivered straight to your inbox, then get yourself signed up for the mailing list!

Chocolate Peppermint Slice

Ingredients

Base

1½ cups almonds

1½ cups currants

½ cup shredded coconut

¼ cup ground flaxseed/linseed (see note)

½ cup cacao or cocoa powder

½ -1 teaspoon peppermint extract (or flavouring of choice e.g., freeze-dried berry powder/grated orange zest/vanilla extract)

2 tablespoons coconut oil, melted

Dash of lime juice (or orange juice)

Icing

½ cup coconut oil

¼ cup pure maple syrup

2 tablespoons cashew butter (optional)

¾ cup cacao or cocoa powder, sifted

½ teaspoon cinnamon

2 tablespoons shredded coconut (for garnish)

Method

Base

Place the almonds in a large bowl and cover generously with filtered water. Cover, leave to soak overnight and drain well, discarding the soaking water.

Place the currants in a large bowl and cover with filtered water. Cover, leave to soak for at least two hours (or overnight) and drain well, reserving the soaking water (if the currants are organic) and use to sweeten another recipe (e.g., a smoothie).

Line a slice tray (18 x 28cm) with baking paper.

Place nuts and coconut in food processor and process into fine crumbs. Add remainder of base ingredients and process until they are the consistency of biscuit mixture (add a little of the water used to soak fruit if too dry). Press firmly into lined slice tray and leave in fridge for an hour to set.

Icing

Gently melt coconut oil, maple syrup and cashew butter together over hot water. Place sifted cacao/cocoa powder and cinnamon in blender, pour in oil/syrup mixture and mix in blender on low speed until glossy and smooth. Spread over slice, sprinkle over additional coconut and place in fridge to set (approximately 30 minutes). Once icing is firm, remove slice from tray and cut into small squares.

Store in fridge or freezer. Makes approximately 30 pieces.

Note: Grind flaxseed/linseed in a coffee grinder or mini blender. Alternatively, health food stores sell LSC (linseed, sunflower and chia) powder – use in place of the above.

For a printable version of this recipe, click here.

So, given the number of votes for this recipe on facebook, I’m thinking I’m not the only one who likes plantified treats! Let me know in the comments or on social media – what other treat food would you like to see have a Nibl makeover?

PS. Big shoutout to Tanya – thanks so much for providing:

a. platters

b. daisies

c. peace and quiet, in the form of child-free time. Otherwise this blogpost would not have happened this week! Cheers.