Raw Peppermint Slice Recipes

RAW PEPPERMINT SLICE

Steps:

• Make the base. Process the macadamias in a food processor or blender until they resemble fine crumbs. Next, add the cacao powder and process until well combined. Then, add the dates and process until a sticky dough is formed. Spoon mixture into a lined square baking tin and smooth with the back of a spoon.
• Make the peppermint layer. process the macadamias and desiccated coconut to a high speed blender and blend until nice and smooth. Add the remaining the maple syrup and peppermint extract to the mixture and blend until creamy. Add to the base and smooth over with a spatula or back of a spoon and place into the freezer for at least 20 minutes.
• Make the chocolate layer. Melt the coconut oil in saucepan on low heat. Once melted, add the maple syrup, whisking briskly until well combined. Then add the cacao powder, stirring until well mixed through. Pour the chocolate on top of the peppermint layer. Put back into the freezer and let it set completely (around 2-3 hour).
• Slice and store. Remove from the tin, slice straight away and store in an airtight container in the freezer

RAW PEPPERMINT SLICE

Steps:

• To make the coconut base, line a 20cm (8-inch) square slice tin with non-stick baking (parchment) paper. Place the dates, almonds and coconut in a food processor and process for 1-2 minutes or until the mixture just comes together. Press into the base of the tin, using the back of a spoon, and refrigerate for 20 minutes.
• Place the coconut, rice malt syrup, coconut cream and peppermint in a food processor and process for 3-4 minutes, scraping down the sides of the bowl, until smooth. Spread the peppermint mixture evenly over the base. Refrigerate for 40 minutes or until set.
• Place the chocolate in a heatproof bowl over a saucepan of simmering water (the bowl shouldn't touch the water) and stir until melted. Remove from the heat, add the oil and mix to combine. Spread the chocolate over the peppermint layer and smooth the top. Refrigerate for 1 hour or until set.
• Remove the slice from the tin and, using a hot knife, cut it into bars. Refrigerate until ready to serve.
• Keep this slice refrigerated in an airtight container for up to 2 weeks.

RAW PEPPERMINT SLICE

Steps:

• THERMOMIX METHOD
• Place all base ingredients into TM bowl and blend 10 sec / speed 8. Scrape down sides and repeat.
• Line a square cake tin with baking paper and spread base layer evenly, cover and place in freezer to set.
• Wipe out Thermomix and place the centre layer ingredients into TM bowl and blend 90 sec / speed 8.
• Spread evenly over the base layer, if needed lay a sheet of baking paper over the top to help spread the layer out. Once even, cover and place in freezer to set.
• In a bowl whisk together the top layer ingredients until well combined and pour over the top, cover and place in freezer to set.
• Once firm, cut into 16 squares.
• NON THERMOMIX METHOD
• Place all base ingredients into a food processor and blend until they form a sticky dough.
• Line a square cake tin with baking paper and spread base layer evenly, cover and place in freezer to set.
• Wipe out processor and place the centre layer ingredients in, then blend until wet and smooth. This can take up to 5 minutes.
• Spread evenly over the base layer, if needed lay a sheet of baking paper over the top to help spread the layer out. Once even, cover and place in freezer to set.
• In a bowl whisk together the top layer ingredients until well combined and pour over the top, cover and place in freezer to set.
• Once firm, cut into 16 squares.
• RECIPE NOTES
• Store in an airtight container in the freezer until ready to serve.