Peppermint Slice

Peppermint Slice

peppermint slice
  • Serves: 16 slices
  • Prep Time: 00:20
  • Cooking Time: 00:00
  • * plus 2 hours in freezer
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This raw slice has a nutty, chocolate base with a lovely light textured peppermint top. When my Peppermint Slice is served straight from the fridge, you get to enjoy the light and fluffy topping full of flavour but in hot weather, you may like it served half-frozen. I've used 3 different nuts in the slice to give you a variety of different minerals, healthy fats and to create flavour. This is my favourite dessert at the moment.

Ingredients

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

  • BASE:
  • 1 cup macadamia nuts
  • 1 cup pecans
  • 10 (1 cup) pitted Medjool date(s)
  • 1/3 cup coconut (finely-shredded)
  • 1/4 cup cacao raw powder
  • 1 Tbsp coconut oil, softened
  • 1/8 tsp fine sea salt
  • PEPPERMINT TOPPING:
  • 2 cups raw cashews, soak in water for 1 hour only (do this in advance)
  • 250ml (1 cup) almond milk
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup (100%)
  • 1 1/2 tsp organic super greens powder
  • 5 drops peppermint essential oil (edible), or 1 1/2 - 2 tsp organic peppermint extract
  • 3 tsp grass-fed gelatin, for setting (I use Great Lakes in orange carton)
  • To Sprinkle on Top: 2 Tbsp cacao nibs (organic)

Directions


Before starting, soak the cashews in water for 1 hour. Line a square 8.5cm cake tin with baking paper, leaving an overhang of paper for easy removal and set aside.

To make the base: Add all the base ingredients to a food processor. Blend for approximately 30 seconds or until all the ingredients are chopped, moist and the mixture sticks together when pressed between your fingers.

Transfer the base mixture into the prepared tin and spread out evenly. Use your hands to press the base down firmly and make a smooth surface. Place in the freezer while preparing the peppermint topping.

To make the topping: Drain and rinse the cashews well. Add the cashews and almond milk to a high-speed blender and blend on high for 30 seconds.

Add the coconut oil, maple syrup, greens powder and peppermint oil to the blender. Blend on high for 10 seconds, then scrape down the sides of the blender jug. Sprinkle the gelatin evenly over the mixture and blend again on high for a further 10 seconds. Make sure you have a very smooth and silky texture.

Remove the base from the freezer. Pour the peppermint mixture over the base and use a spatula to smooth the surface. Sprinkle with the cacao nibs and place back into the freezer for approximately 2 hours to set.

Once set, use the baking paper to lift the peppermint slice out of the tin. Place on a chopping board and use a large knife to cut into 4 x 4 rows. If not eating straight away, I place the slices into an airtight container and store in the freezer.

Before serving, allow to thaw in the fridge. The peppermint slice will keep for up to 6 months in the freezer.

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.

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.

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.

coconut (finely-shredded)

In the majority of my recipes where I use dried coconut, I use finely-shredded desiccated coconut (unless I have stated otherwise). Make sure you are purchasing unsweetened and organic - many regular brands contain preservatives (sulphur dioxide).

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.

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.

cashews

Cashews work well in a paleo lifestyle, as they are so versatile. They can be used to make dairy free milk, cashew butter, cashew cream or sour cream, dips and many more. Where possible, it is best to soak nuts before using to assist with digestion. Eat them raw but in moderation as they are quite high in omega 6. Stay away from store bought roasted nuts that have been cooked in canola, sunflower or similar vegetable oils.

almond milk

A dairy free milk made from soaking almonds over night, rinsing well and blending with fresh water. Drained through a nut bag and all the liquid milk squeezed out. Recipe on page 297 of The JOYful Table cookbook, if purchasing a commercial brand, read label to avoid added sugars, gums, thickeners and preservatives.

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.

maple syrup (100%)

Maple syrup is an earthy, sweet tasting amber liquid that is produced by boiling down the sap of maple trees. Use organic 100% maple syrup which is a natural food sweetener, not a flavoured maple syrup. Pure maple syrup contains a decent amount of some minerals, especially manganese and zinc, some traces of potassium and calcium but it does contain a whole bunch of sugar. I try to reduced the amount of sweetness in each recipe to the lowest possible without compromising taste. Feel free to adjust to your liking. I use maple syrup in place of raw honey when I don't want the strong honey flavour coming through in a recipe. I have paleo cookies and desserts in my cookbook made from whole food ingredients with natural sugars but please don’t overindulge. Use as a treat only for special occasions.

greens powder

There are many brands of super greens powder on the market, it is best to choose an organic brand. This is a convenient way to get your greens into your smoothies, like chlorophyll, chlorella and spirulina, plant-based protein, vitamins and minerals. It's also perfect for when a green colour is needed in a recipe, like my Peppermint Slice.

peppermint essential oil (edible)

Use a high-quality edible, pure essential oil, I use the Doterra brand. Essential oils are very concentrated so only a few drops are needed.

gelatin

Ensure you use unflavoured gelatin in my recipes. ‘Great Lakes’ is a brand I use which is made from Kosher grass-fed beef. When using gelatin to thicken desserts, use the red carton. The green carton (which is cold water soluble and does not thicken) I use to add to smoothies and drinks. Gelatin is pure collagen protein, which is good for bone and joint care. It is also excellent for skin, hair and nails (helps the wrinkles from the inside).

cacao nibs (organic)

Organic cacao nibs are simply raw, crushed cacao beans with no added sweeteners or preservatives. Use them in place of dark chocolate chips, they are bitter but just a few goes a long way. Cacao nibs are a nutrient dense plant based whole food, containing very high amounts of antioxidants known to help fight free radicals and may assist in reducing inflammation, they are also high in, iron, magnesium and fibre.