This delicious raw mint slice recipe contains 3 gorgeous layers. A raw brownie crust followed by a creamy mint filling and topped with rich chocolate.
Oh man you gotta love the raw desserts amiright? These raw mint slices are 3-layers of pure raw vegan goodness.
A raw brownie style base with a creamy mint center and a rich chocolate topping. Yum. Does it get any better?
Well yes, because you can keep these babies in the freezer and have a square anytime you please. They don’t freeze solid, so are perfectly edible straight out of the freezer.
So I’m thinking snacks/desserts for the next couple of weeks!
How To Make It
Full instructions and measurements are always found in the recipe card at the bottom of the post. This is just a summary of the process to go along with the process photos.
- Add some walnuts, dates and cocoa powder to your food processor and process into a sticky dough. It should hold together when you break off a piece and squeeze it together with your fingers.
- Press this down into an 8×8 square dish and place into the freezer to set.
- Add some soaked cashews (soaked for 1 hour in hot water), some dessicated coconut, coconut oil, salt, date honey or maple syrup, peppermint extract and baby spinach into the blender and blend until smooth. If your blender isn’t super powerful, you can also do this step in the food processor though it won’t get as smooth.
- Pour this out over your base and smooth down with a spatula or the back of a spoon. Place into the freezer to firm up before adding the topping.
- Now add melted coconut oil, date honey or maple syrup and cocoa powder to your food processor and process into a smooth chocolate.
- Pour out over the mint filling and smooth down with a spatula or the back of a spoon.
- Place into the freezer once again to set before cutting it into squares.
Recipe Tips
Just a quick note about cocoa powder. I generally use basic unsweetened cocoa powder in my chocolatey recipes. This is because the raw version – cacao is really strong for me (caffeine sensitive).
But if you’re into keeping this recipe super pure so that the raw police don’t come knocking at your door asking what cocoa is doing in a raw recipe, well then you’ll want to use cacao instead.
But in terms of affordability, regular unsweetened cocoa powder is heaps more affordable than raw cacao. So there’s also that.
As far as sweeteners go, I used date syrup in this recipe but it can’t be found everywhere, so you can use maple syrup instead, or again, if you’re into keeping it this recipe pure for raw eating purposes then use agave.
These slices are large, you could absolutely cut them into smaller squares and have 18 per recipe rather than the 9 I got out of it if you want the recipe to go further.
More Delicious Raw Vegan Desserts
- Raw Vegan Brownies
- Mango Chia Pudding
- Vegan Truffles
- Vegan Cheesecake
- Vegan Carrot Cake Balls
- Vegan Pecan Pie
Raw Mint Slice
Ingredients
For the Base:
- 2 cups Walnuts (200g)
- ½ cup Pitted Medjool Dates (90g) Packed
- ¼ cup Cocoa Powder (22g) Unsweetened
For the Mint Filling:
- 2 cups Raw Cashews (300g) pre-soaked for 1 hour in hot water
- ½ cup Dessicated Coconut (40g) Finely shredded coconut
- ⅓ cup Coconut Oil (80ml) Melted
- ¼ tsp Sea Salt
- ½ cup Maple Syrup (120ml) or Date Syrup
- ¼ tsp Peppermint Extract
- 1 cup Baby Spinach (30g)
For the Chocolate Topping:
- ½ cup Coconut Oil (120ml)
- ½ cup Maple Syrup (120ml) or Date Syrup
- ¾ cup Cocoa Powder (65g) Unsweetened
For Decorating:
- Sprinkle Dessicated Coconut Finely shredded coconut
Instructions
- Place the walnuts, dates and coca powder into the food processor and process on the S blade until a sticky dough has formed. It should hold together when you break off a piece and squeeze it together.
- Press this down into an 8x8 inch square dish and place into the freezer to set.
- Add the soaked cashews, coconut, melted coconut oil, salt, syrup, peppermint extract and spinach into the blender and blend until smooth.
- If you don't have a powerful blender, then you can do this step in the food processor as well.
- Pour this out over the base and smooth down with a spatula or the back of a spoon. Return to the freezer to firm up before you add the topping.
- Add the melted coconut oil, syrup and cocoa powder to the food processor and process into a smooth chocolate.
- Pour this out over the mint filling and smooth down with a spatula or the back of a spoon.
- Return to the freezer to set.
- When it's very firm, slice into squares, decorate with some dessicated coconut and enjoy!
Notes
- You can switch cocoa powder for cacao powder if you want to keep this recipe 'really' raw.
- These squares are large and very filling. You can cut this recipe into smaller squares so that you get 18 squares per recipe instead of 9 if you want it to go further.
- Prep time is for hands on time only and does not include the time spent soaking the cashews or the time for the recipe to set in the freezer.
- Keep leftovers stored in the fridge where they will stay good for up to a week, or store them in the freezer and serve directly from the freezer.
My daughter made this the other day and it was amazing!!! So delicious!
So happy to hear that Alice! Thanks a million!
This is the first recipe of yours that I’ve made and it’s amazing! Even my very fussy children love it. I made a few modifications – I went half and half walnuts and pecans on the base just to use up some pecans and added a fair bit more peppermint to taste. Thanks so much for the great website.
Hi Alison,
I love your Raw Chocolate Mint Squares recipe. And I would also really love to feature it in our website, GreenThickies.
I will not be posting the actual recipe, but will only use one image from here and a small quote and link directly back to this recipe page.
Would that be okay with you?
Thanks a lot
Katherine
Greenthickies
Hi Katherine, sure that’s the kind of sharing we love! Thanks! 🙂
Just made these! I used 75% walnuts and 25% pistachios for the base. I also used fresh mint instead of spinach and peppermint oil. Tasty!!! Are they to be kept in the freezer?
Yes, keeping them in the freezer is a good idea or the fridge at least. They do need to stay cold to stop the coconut oil topping from melting at room temperature.
That green is so bright! And they look so delicious!
That it is! Gorgeously bright green 🙂 And they are as delicious as they look!
made this yesterday and tried the first mini-piece 10′ ago… boy… this is my kind of favorite dessert! as for the mint extract, I couldnt find mint extract yesterday and I bought pure 100% mint essential oil. I used three drops dilluted in a tiny quantity of water and mixed it with the cashews in the blender. It turned out perfect. Some essential oils are edible if used rightly and in small quantities.
Has anyone of you considered the super qualities of mint as a herb?
According to chinese medicine it is a herb that allows liver’s trapped energy to move freely, so it is a herb that helps the liver.
it is also good for the lungs in cases of dry cough.
Great for headaches.
Not bad, huh?
if you are breastfeading though, it may reduce the quantity of milk.
As for this amazing recipe I have one question,
do you always keep them in the freezer or can you also keep it in the refrigerator?
<3
Hi Melina! Glad they came out well and you are enjoying them! Regarding keeping them in the fridge vs freezer, I think it would be fine, the crucial factor is that they stay cold so that they stay firm. Of course they would not keep as long in the fridge though, so it depends on how fast they’ll be eaten. 🙂
These are yummy. And that was me having them without the topping as I didn’t want to have to wait on them again 😉 I used a few sprigs of mint alongside the peppermint extract and had a lovely mint hit. Next time I may add melted coconut oil to the base as it was quite crumbly.
Hi Nicola – fantastic that you enjoyed them! Regarding the base, if you process it a little longer, so that the nuts release more oils that usually takes care of the crumbliness and makes it more sticky. 🙂
Ok, I’m not a fan of receipts usually, but I had to try this!
Was really really yuuuuuuummy!
But…. I couldn’t tell the mint!
I would put the mint in the blender, to get mint juice.
And use it instead of the spinach.
But in general – yum!
My non vegan friend liked it, and I can’t wait to be back home to take another one!
Awesome Alina! So glad it came out well. Did you use the 1/4 tsp peppermint extract? That usually provides enough minty flavor. 🙂 But your idea to use mint leaves might work very well too!
I’ve used peppermint sweet drops from iherb.
Could you, please, send me the link the the one you are using?
Sure Alina, at the moment I’m using Flavorganics Organic Peppermint Extract – it’s available from Amazon and it works very well. 🙂
686 calories in one square???
Yip! As I said – these squares are LARGE. You can cut them in half, so have 18 squares per recipe instead of 9 super large ones. In that case it would be 343 per square.
I don’t know if I have that kind of self control! LOL
Hahaha! Know what you mean!
Can fresh mint leaves be used instead of peppermint extract?
Absolutely 🙂
Deliciously decadent
Totally! 😉