Choc-mint slice is one of my all time favourite slices and for some time, I have been working on putting together a wholefoods version that isn't full of nasty ingredients and is suitable for allergy sufferers. Like most of my recipes, this is a base recipe that you can change or adjust to your likings or dietary needs. I have a severe almond allergy so avoid all tree nuts but you could easily replace the seeds with nuts however seeds still taste great and keep it suitable for lunch boxes. This healthier version of an old classic is great for parties, special occasions, an after dinner sweet and lunch box treats.
Ingredients
Base
1 1/2 cups pumpkin seeds (toasted tastes great but left plain is fine)
1 cup coconut
1 1/2 cups dates
2 tablespoons cocao (available at healthfood stores) or carob (Cocao is much healthier than cocoa and isn't over processed or full of nasty ingredients and fillers)
1/2 teaspoon vanilla
1 teaspoon coconut oil
Top
2 cups sunflower seeds
1/4 cup coconut cream (use homemade for raw version)
2 tablespoons coconut oil
1 teaspoon vanilla extract or 1 vanilla been
2 teaspoons of peppermint essence (adjust to taste) (try and get a pure version from the health store or use fresh peppermint)
1/4 cup cocao powder or carob (adjust to taste)
2-3 tablespoons of honey (use agave or maple syrup for vegan)
Base
Soak the dates in hot water for 5 minutes to soften. Strain dates and combine all of the base ingredients in the food processor or thermomix and blend until well chopped and mixed. Press into a lined tray or if you are making it in a tart case, sprinkle some coconut on the bottom to stop it from sticking. Place in fridge while working on the top layer.
Top Layer.
Blend the sunflower seeds in a food processor or thermomix until ground finely (similar consistency to almond meal). Add the rest of the ingredients and blend together well. At this stage, taste test the mixture and add more cocao, honey or peppermint oil to suit your taste. Spread mixture over the base and sprinkle with coconut. Refrigerate for 20 minutes before slicing.
Base
1 1/2 cups pumpkin seeds (toasted tastes great but left plain is fine)
1 cup coconut
1 1/2 cups dates
2 tablespoons cocao (available at healthfood stores) or carob (Cocao is much healthier than cocoa and isn't over processed or full of nasty ingredients and fillers)
1/2 teaspoon vanilla
1 teaspoon coconut oil
Top
2 cups sunflower seeds
1/4 cup coconut cream (use homemade for raw version)
2 tablespoons coconut oil
1 teaspoon vanilla extract or 1 vanilla been
2 teaspoons of peppermint essence (adjust to taste) (try and get a pure version from the health store or use fresh peppermint)
1/4 cup cocao powder or carob (adjust to taste)
2-3 tablespoons of honey (use agave or maple syrup for vegan)
Base
Soak the dates in hot water for 5 minutes to soften. Strain dates and combine all of the base ingredients in the food processor or thermomix and blend until well chopped and mixed. Press into a lined tray or if you are making it in a tart case, sprinkle some coconut on the bottom to stop it from sticking. Place in fridge while working on the top layer.
Top Layer.
Blend the sunflower seeds in a food processor or thermomix until ground finely (similar consistency to almond meal). Add the rest of the ingredients and blend together well. At this stage, taste test the mixture and add more cocao, honey or peppermint oil to suit your taste. Spread mixture over the base and sprinkle with coconut. Refrigerate for 20 minutes before slicing.
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