Chocolate Peppermint Slice
By NicolaJune 3, 2015
Intensely delicious and deliciously intense. I get more compliments on this Nibl recipe than any of the others!
- Prep: 30 mins
- Yields: 30 Pieces
Ingredients
Base
¼ cup ground flaxseed/linseed (see note)
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/Frosting
2 tablespoons cashew butter (optional)
Directions
Base
1Place the almonds in a large bowl and cover generously with filtered water. Cover, leave to soak overnight and drain well, discarding the soaking water.
2Place 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).
3Line a slice tray (18 x 28cm) with baking paper.
4Place 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/Frosting
1Gently 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.
2Store in fridge or freezer.
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.
0 Reviews
