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Raw Peppermint Slice

#Glutenfree #dairyfree #refinedsugarfree #lowcarb

Serves 12-24 Prep time <20 Minute Set time 2+ Hours


This is a great raw slice recipe to curb those chocolate cravings. It's gluten, dairy and refined sugar-free. For low carb, Keto or Diabetics you can swap the Medjool dates and Maple syrup for Stevia or Monk Sugar/Syrup. Remember it doesn't matter if sugar is refined or not it is still sugar and will have the same action on your body. Best to maintain portion control, the recipe is rich which makes it a little harder to eat excess. For best results and to avoid the slice melting store it in the freezer and take out 30 minutes prior to consuming so it can defrost.



Ingredients

Base

  • 100g Almond Meal

  • 100g Shredded Coconut

  • 4 Medjool Dates (Pitted)

  • 55g Coconut oil (Melted)

  • 30g Chia Seeds

  • 25g Cocoa Powder

  • 1Tsp Vanilla Essence

  • 1 Pinch Salt

Middle Layer

  • 200g Cashew Butter

  • 30g Shredded Coconut

  • 30g Macadamia Oil

  • 5-10 drops Peppermint Essential Oil or Extract

  • 1 Pinch of Salt

Top Layer

  • 45g Coconut oil

  • 3Tbs Maple Syrup

  • 45g Cocoa Powder

  • 1/Tsp Vanilla Essence

  • 1 Pinch of Salt


Conventional Method


  1. Add all Base ingredients to a food processor and blend until combined.

  2. Press base firmly into slice tray or cupcake moulds by using the back of a spoon. Once pressed place in the freezer, whilst preparing middle layer.

  3. Combine all Middle Layer ingredients together and add the base layer. *Tip the easiest way to press the layer into the base is by using wet fingers*. Put slice back into the freezer whilst preparing the top layer.

  4. Add all Top Layer ingredients to a double boiler and melt until combined, once combined pour over slice. Work quickly as once it hits the cold slice it will set quickly. *Tip a double boiler involves a saucepan with water and a metal or glass bowl over the top. Make sure the water is not touching the bowl. The heat of the water will melt the ingredients*.

  5. Place slice back into the freezer until set, roughly 2 hours.


Thermomix Method


  1. Melt coconut oil 2 minutes, 100 degrees speed. Once melted set aside.

  2. If needing Almond meal blitz almonds 10 seconds, speed 10 scrape sides and repeat if required.

  3. Add all ingredients together and blitz until combined 10 seconds, speed 5.

  4. If making your own raw cashew butter add the cashews and oil and blitz 1 minute, speed 10, scrape and repeat until a smooth butter is formed.

  5. Add the rest of the middle layer ingredients. Blitz 10 seconds, speed 4 and add to the base layer. *Tip the easiest way to press the layer into the base is by using wet fingers*. Put slice back into the freezer whilst preparing the top layer.

  6. Add all top layer ingredients and melt together, 2 minutes, 65 degrees, Speed 2. If ingredients are melted extend time until they are. Once melted and combined and pour over slice.

  7. Place slice back into the freezer until set, roughly 2 hours.



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