Chocolate Peppermint Slice
Makes 12 bars
3/4 cup almond meal
1/4 cup coconut flour
1/4 cup desiccated coconut
1/4 cup cocoa (or cacao)
1-2 tablespoons brown rice malt syrup or maple syrup (or to taste)
3 tablespoons coconut oil
Sea salt (to taste)
1/3 cup coconut cream
3 tablespoons brown rice malt syrup or maple syrup
2 tablespoons coconut oil
1 cup cashews (soaked overnight) then drained before using
2 teaspoons mint essence
2 tablespoons water
1 1/2 tablespoons lemon juice
1/4 cup chocolate chips
Green food colouring (optional)
Few squares of dark chocolate for drizzling (optional)
Fresh mint leaves (optional)
Cacao nibs (optional)
- Line a loaf tin with baking paper and set aside.
- Place all base ingredients in a large bowl and mix to combine.
- Pour base mixture into prepared tin and press down with the back of a spoon to cover the base of the tin. Place tin into the freezer.
- Place the cheesecake filling ingredients into the Vitamix container in order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10.
- Blend for 45 seconds or until mixture is smooth and creamy.
- Pour cheesecake filling over base and return to the freezer to set completely before decorating.
- To prepare decoration melt a little dark chocolate in the microwave and drizzle over the top of the slice. Sprinkle with cacao nibs and decorate with fresh mint leaves.
This recipe has been written for the C-Series machines with Variable Speed control and Standard 2.0-litre container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.
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