Choc Peppermint Slice

This Choc Peppermint Slice makes 16 pieces, and only takes 25 minutes!

Energy (kJ) 910 kJ / 217 cals

Protein 4.4 g

Fat 17.3 g

Carbs 10.9 g

Ingredients

Base

• 1½ cups (150g) almond meal

• 2 tbsp cocoa or cacao powder

• ⅓ cup (100g) almond butter (or other nut butter)

• ¼ cup (60ml) maple syrup (or honey/rice malt syrup)

• 1 tsp vanilla extract

Filling

• 100g pitted Medjool dates, soaked in boiling water for 10 minutes

• ¼ cup (60g) melted coconut oil

• ¼ cup (60g) almond butter (or other nut butter)

• ¼ cup (60ml) almond milk (or dairy alternative)

• 2 tbsp maple syrup (or honey/rice malt syrup)

• 1 tsp spirulina powder or 2 drops green food colouring

• ⅛ tsp peppermint extract

Topping

• 2 tbsp melted coconut oil

• 2 tbsp maple syrup (or honey/rice malt syrup)

• 2 tbsp cocoa or cacao powder

Method

Makes 16 pieces

1. Prepare the base: In a medium bowl, combine almond meal and cocoa powder. Stir in almond butter, maple syrup, and vanilla extract until the mixture comes together. Press the mixture firmly and evenly into a 20cm square tin lined with baking paper.

2. Make the filling: Drain the soaked dates and add them to a food processor with the coconut oil, almond butter, almond milk, maple syrup, spirulina (or colouring), and peppermint extract. Blend until smooth and creamy. Spread the filling evenly over the base and place in the fridge to chill for 10 minutes.

3. Add the topping: Whisk together the melted coconut oil, maple syrup, and cocoa powder until glossy and smooth. Pour over the chilled filling and gently tilt the pan to spread evenly.

4. Transfer to the freezer and chill for about 2 hours, or until completely firm.

5. Once set, remove from the tin and slice into 16 squares.

Storage: Keep refrigerated in an airtight container for up to 1 week, or store in the freezer for up to 3 months.