One of my favourite ever slices is peppermint and i knew I had to re-create. This is a raw, gluten free, grain free slice, but I’m not going to call it Paleo, although it has Paleo approved ingredients. I have had a lot of recent critics when i call something ‘sweet’ Paleo. Sorry about the pic, my slicing technique isn’t the best!
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Raw Mint Slice
Base
100 grams cashews
100 grams almonds
200 grams medjool dates, pitted
30 grams raw cacao
60 grams coconut oil
60 grams coconut, shredded
1 tsp. peppermint extract ( if using Doterra oils, 4 drops would be sufficient)
Middle
100 grams Macadamias
30 grams shredded coconut
100 grams Cashews
1 tsp. peppermint extract
100 grams pure maple syrup
Topping
20 grams pure maple syrup
70 grams coconut oil
40 grams raw cacao
To make the base add cashews and almonds to Thermomix bowl and
Chop 5 seconds, speed 8. Set aside.
Add coconut oil and heat on 37 degrees, 2 minutes, speed 1
Add remaining ingredients and mix 30 seconds, speed 5, until mixture is clumping together
Spread into a lined slice tin, which is approximately 3-4cm deep, 20cm long, 15 cm wide.
Place in freezer to set
For the middle, give your bowl a quick rinse out and dry then add nuts and coconut and blend 1 minute, speed 9. Scrape down sides and repeat until nice and smooth. Add the maple and peppermint and blend 1 min speed 9 until smooth again. I added about 25 grams of water here to help. Once smooth and creamy spread over base and return to freezer for at least 30 minutes.
For the topping
Melt coconut oil in Thermomix, 37 degrees, 2 minutes, speed 1, add syrup and cacao and mix 1 minute, speed 5, until glossy and well combined, pour over slice and return to freezer to set.
This is best kept in the freezer prior to serving. I like to slice it and return to freezer in portions.
To slice, try using a very sharp knife, and one good tip is to turn slice over while cutting , this seems to stop the top layer from cracking, however I found this out later!