Raw slices and cakes are all the rage at the moment and with good reason – they’re packed with antioxidants and body-loving nutrients. However, if you are trying to manage your weight, you might want to think about how often you tuck into them. Many raw treats are made by blending cups of soaked nuts, which can make them very energy dense. While this recipe is not strictly raw, it’s a much lighter version – using high protein cottage cheese for the filling, so that you can enjoy you’re favourite Peppermint Slice more regularly.
Chocolate Peppermint Slice
Makes 15 slices
For the base
- ½ cup rolled oats
- ¼ cup raw cacao powder
- ½ cup almonds
- ¾ cup pitted dates
- 1 tablespoon melted coconut oil
For the filling
- 500g cottage cheese
- 1 cup filtered water
- 2 tablespoons granulated stevia
- 2 tablespoons gelatine or agar agar
- ½ teaspoon natural peppermint essence
For the raw dark chocolate top
- 1/3 cup cacao powder
- 1/3 cup melted coconut oil
- 8-10 drops liquid stevia, or 2 tbsp of rice malt syrup or honey
- 1 tablespoon cacao nibs (optional)
What to do:
- Preheat oven to 180°C. Line the base of a slice pan with baking paper.
- In a food processor process oats, cacao and almonds to a crumb.
- Add dates, a few at a time, to form a dough.
- With motor running, gradually add coconut oil to bring the dough together.
- Press into prepared pan and bake for 10 minutes.
- Set aside on a wire rack to cool, then chill in the fridge.
- In a small saucepan, combine gelatine or agar agar and half of the water.
- Warm over low heat, stirring until dissolved.
- Add stevia and continue to stir until dissolved, then add remaining cold water and blend with cottage cheese and peppermint until smooth.
- Pour mixture over chilled base and refrigerate until set firm.
- Mix together the raw chocolate ingredients until smooth and spread evenly over the peppermint layer, then sprinkle with cacao nibs (if using).
- Chill and cut into 15 even slices.