Raw Mint and Chocolate Squares

Raw Mint and Chocolate Squares

  • Serves: 16 squares
  • Prep Time: 00:20
  • Cooking Time: 00:00
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Mint and chocolate just go together. These yummy chocolate squares are perfect for summer, no baking and delicious eaten cold straight from the fridge.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 10 lge/1 cup Medjool date(s), pitted
  • 1/2 cup pecans
  • 1/2 cup macadamia nuts
  • 1 cup almond meal/flour
  • 1/3 cup cacao raw powder
  • 3 tsp coconut oil
  • 1 tsp peppermint extract, or 2 - 3 drops of Essential Peppermint Oil or to taste
  • 1/8 tsp pink Himalayan salt, fine
  • 1/3 cup dark chocolate, chips or 50g of 70% chocolate block chopped small
  • CHOCOLATE ICING:
  • 3 Tbsp coconut oil
  • 2 Tbsp cacao raw powder
  • 1 Tbsp honey (unprocessed), or maple syrup
  • Pinch of fine sea salt
  • For extra minty flavour add 1/4 tsp peppermint extract, or 1 drop of Essentilal Oil
  • Optional: you can use 2/3 cup dark chocolate, chips or a 100g block, melted

Directions

Line a 21cm (8.5in) square baking tin with baking paper, leaving a little overhang of paper for easy removal.

Add the dates to a food processor and process until they have broken up and forming a ball.

Add the pecans, macadamias, almond meal, cacao powder, coconut oil, peppermint extract or oil, salt and dairy free dark chocolate chips. Process until the nuts start to break down and the mixture sticks together when squeezed between your fingers (you should still see some nut bits in the mixture). Taste a little of the mixture and adjust if more peppermint is required for your taste.

Transfer to the prepared baking tin and spread the mixture out evenly, smooth and press down firmly with the back of a spoon or spatula. Set aside at room temperature.

To make the chocolate icing: Place all the ingredients into a double saucepan over gently simmering water. Whisk continually while melting to emulsify the oil with the other ingredients. (Or melt dark chocolate chips or block chocolate with peppermint, stir well.) Spread the icing evenly over the top of the mint chocolate mixture.

Refrigerate until set. Lift out of the tin using the edges of the baking paper. Allow to sit at room temperature for 5 minutes before cutting into squares.

Store and serve straight from the fridge.

Medjool date(s)

I use Medjool dates in my recipes, I like the flavour and softness of these dates. A bonus, there are no preservatives used with these dates. They blend easy when adding to recipes and give a slight caramel flavour.

Medjool dates are an excellent source of dietary fiber, rich in potassium, copper, manganese, magnesium and vitamin B6.

pecans

Pecans are a rich source of dietary fibre, manganese, magnesium, phosphorus, zinc and thiamin. Nuts are a great protein snack. Eat them raw or activated and it's best to avoid store bought roasted nuts that have been cooked in canola, sunflower or similar vegetable oils.

macadamia nuts

The Macadamia tree is indigenous to Australia. Macadamias are full of heart healthy fats, they have more omega 3 fats than any other nut. There is no need to soak macadamias. They make a very creamy delicious dairy free milk.

almond meal/flour

The most favoured gluten/grain free flour substitute in my kitchen is almond meal. It is finely ground blanched almonds and is also known as almond flour. It has a slightly sweet flavour so you don’t have to add as much sweetener when baking with it. All kinds of nuts can be ground down to make a meal and are excellent for raw cheesecake or pie bases. Nut meals/flours are best stored in airtight containers in the fridge or freezer to prevent them going rancid.

cacao raw powder

Raw cacao powder and cocoa are made from the same source but are so different. Cacao powder is raw, unsweetened and in it's natural state, it has a stronger flavour and you would use less than cocoa powder. It is so good for you; high in dietary fibre, iron and is a good source of magnesium and antioxidants. Cocoa has been heated and processed, the high heat when processing kills all the minerals and vitamins.

coconut oil

Coconut oil is one of the most nutritious fats to cook and bake with. Use organic extra-virgin coconut oil which is unrefined and unbleached from non GMO coconuts. Coconut oil has a high smoking point and it is slow to oxidize due to its high saturated fat content, thus, resistant to going rancid. Some studies suggest coconut oil helps with digestion, including irritable bowel, tummy bugs, candida and parasites due to this oil containing short term medium-chain saturated fatty acids (MCFAs), which is a healthy form of saturated fat.

peppermint extract

Use a good quality organic peppermint extract (not peppermint flavouring), purchase from health food stores or online. Peppermint essential oil is a good choice. If you are using essential oils only a few drops will be needed (they are pure oil and very stronger). Use less in your recipe and add in gradually to your taste. I use DoTERRA essential oil.

pink Himalayan salt

Raw pink Himalayan salt crystals is unlike common table salt which can be a highly refined industrial byproduct, otherwise know as sodium chloride. Himalayan salt is completely pure and may naturally balance the body's alkaline/acidity and regulate water content. In addition Himalayan salt helps in the absorption of nutrients from food and contains many trace minerals for healthy cell structure. I purchase fine pink Himalayan crystal salt so I can use it in my shaker and for cooking.

dark chocolate

In some of my recipes I have used Paleo approved dark chocolate chips, they are dairy, soy, and gluten-free (the brands I like are 'Absolute Organics' 70% chips or ‘Enjoy Life’ (48%), purchased online or at health food stores). I also used 70 - 85% organic dark chocolate blocks broken into pieces or I make my own chocolate from: coconut oil or cacao butter, raw cacao powder and sweetened with 100% maple syrup, pinch of sea salt and vanilla extract.

coconut oil

Coconut oil is one of the most nutritious fats to cook and bake with. Use organic extra-virgin coconut oil which is unrefined and unbleached from non GMO coconuts. Coconut oil has a high smoking point and it is slow to oxidize due to its high saturated fat content, thus, resistant to going rancid. Some studies suggest coconut oil helps with digestion, including irritable bowel, tummy bugs, candida and parasites due to this oil containing short term medium-chain saturated fatty acids (MCFAs), which is a healthy form of saturated fat.

cacao raw powder

Raw cacao powder and cocoa are made from the same source but are so different. Cacao powder is raw, unsweetened and in it's natural state, it has a stronger flavour and you would use less than cocoa powder. It is so good for you; high in dietary fibre, iron and is a good source of magnesium and antioxidants. Cocoa has been heated and processed, the high heat when processing kills all the minerals and vitamins.

honey (unprocessed)

Use unrefined or raw honey. It is the most common natural sweetener in my recipes. It's best to buy local unprocessed honey as it has wonderful health benefits and can help with allergies. Generally honey sold in supermarkets has been processed. Honey possesses antiseptic and antibacterial properties.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.

peppermint extract

Use a good quality organic peppermint extract (not peppermint flavouring), purchase from health food stores or online. Peppermint essential oil is a good choice. If you are using essential oils only a few drops will be needed (they are pure oil and very stronger). Use less in your recipe and add in gradually to your taste. I use DoTERRA essential oil.

dark chocolate

In some of my recipes I have used Paleo approved dark chocolate chips, they are dairy, soy, and gluten-free (the brands I like are 'Absolute Organics' 70% chips or ‘Enjoy Life’ (48%), purchased online or at health food stores). I also used 70 - 85% organic dark chocolate blocks broken into pieces or I make my own chocolate from: coconut oil or cacao butter, raw cacao powder and sweetened with 100% maple syrup, pinch of sea salt and vanilla extract.

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