Raw Peppermint Slice

Cuts into 20-30 small portions.

INGREDIENTS

BASE

• 200g dates
• 100g ground almonds
• 25g coconut thread
• 45g cacao powder
• 1 tbsp coconut oil, melted
• 1 Minty Ohm tea temple (or 1 tbsp Minty Ohm loose leaf tea)

PEPPERMINT FILLING

• 260g raw cashews
• 100g ground almonds
• 50g coconut thread
• 50g coconut oil, melted
• 2/3 cup coconut cream, chilled
• 2 tbsp maple syrup
• 1 tsp natural peppermint extract
• 2 Minty Ohm tea temples (or 2 tbsp Minty Ohm loose leaf tea)
• 1-2 drops of green food colouring (optional)
• 1-2 tbsp reserved tea

TOPPING

• 140g 70% dark chocolate
• 1 tsp vegetable oil
• Handful of chopped pistachios (optional)

METHOD

1. Add the dates and one tea bag (or loose leaf tea in a tea filter) to a small bowl and cover with boiling water. Add the cashews and two tea bags to another small bowl and cover with boiling water. Set both aside for an hour or so.
2. Drain the dates and add them to a food processor with the almonds, coconut, cacao and coconut oil. Blitz the ingredients until they form a thick, smooth paste. You may need to scrape down the sides of the processor a few times to get everything incorporated.
3. Turn the base out into a tin (approx. 22cm x 27cm) lined with baking paper and spread it out evenly, pressing it all the way out to the edges using your hands or the back of a spoon. If the mixture is very sticky, pop it into the freezer for 30 mins to firm up before spreading it out. Once spread out, pop the tray into the freezer to set. 
4. Clean the food processor, drain the cashews – setting aside some of the leftover tea – and add the cashews to the food processor along with the almonds, coconut, coconut oil, coconut cream, maple syrup and peppermint extract.
5. Blitz the ingredients for a full minute, then scrape down the sides and blitz again. The filling should be smooth and thick. If it's a little lumpy, add a tablespoon of the reserved tea and blitz again. Repeat if needed.
6. Finally, add a drop of two of colouring and mix well to get a pale green filling (or leave out the colouring for a natural cashew colour instead). Add the filling to the chilled base, and using the back of a spoon, smooth it out evenly to the edges. Pop it back into the freezer to set.
7. Gently melt the chocolate in the microwave in 30 seconds bursts, then add the oil and stir through well. Pour it over the chilled slice and quickly spread it around to ensure it completely covers the top before it starts to set. Sprinkle with chopped pistachios, pressing them in gently, and then leave the slice to set in the freezer for an hour.
8. When you're ready to serve, remove it from the freezer, peel back the baking paper and use a hot knife to cut the slice into small squares or bars. 

Keep in an airtight container in the freezer until ready to serve. Lasts well for up to a month.

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Recipe by Jess Donaldson @semlastudio