Oh man you gotta love the raw desserts amiright? These raw chocolate mint squares are 3-layers of pure raw vegan goodness.
A biscuity 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!
Just a quick note about cocoa. 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 that! 
As far as sweeteners go, I used date honey in this recipe which is my favorite sweetener, but can’t be found everywhere, so you can use maple syrup instead, or again, if you’re into keeping it pure for raw eating purposes then use agave.
Mint is a flavor that just goes so well with chocolate. I just want to put mint in everything chocolate!
You’ll love how filling and satisfying these raw chocolate mint squares are, save them for dessert or have one as an afternoon snack.
They’re healthy and delicious and raw! Pretty cool!
These squares 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. It’s generally not how I roll though with an athlete (Jaye) in the house. 🙂
We’d love to hear what you think of these gorgeous chocolate mint squares so let us know in the comments.
Rate it and leave us a comment letting us know how it went if you made them too.
And we’d love you to snap a pic and tag it #lovingitvegan on instagram, this makes us very happy! Cheers!
Raw Chocolate Mint Squares
- Prep Time: 30 mins
- Cook Time: 2 hours
- Total Time: 2 hours 30 mins
- Yield: 9
Print Recipe
Pin RecipeDescription
3-Layer Raw Chocolate Mint Squares. A biscuity base, creamy mint center and rich chocolate topping. Raw, vegan and gluten-free, this dessert is healthy, satisfying and delicious.
Ingredients
- For the Base:
- 2 cups (200g) Walnuts (loosely packed)
- 1/2 cup (90g) Dates (pitted)
- 4 Tbsp (28g) Cocoa Powder
- For the Mint Filling:
- 2 cups (300g) Raw Cashews (pre-soaked for at least an hour)
- 1/2 cup (45g) Shredded (dessicated) Coconut
- 1/3 cup (80ml) Melted Coconut Oil
- 1/4 tsp Sea Salt
- 1/2 cup (120ml) Date Honey or Maple Syrup
- 1/4 tsp Peppermint Extract
- 1 Large Handful (~1.5oz/40g) Baby Spinach
- For the Chocolate Topping:
- 1/2 cup (120ml) Melted Coconut Oil
- 1/2 cup (120ml) Date Honey or Maple Syrup
- 2/3 cup (65g) Cocoa Powder
Instructions
- Place the walnuts, dates and coca powder into the food processor and process on the S blade until a sticky dough has formed.
- Press this down into an 8×8 inch square dish and place into the freezer to set.
- Add the soaked cashews, shredded coconut, melted coconut oil, salt, date honey/maple 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 over the base, smooth down with a spatula and return to the freezer.
- Allow to firm up a little before you add the topping.
- When the mint filling has firmed up on top, add the melted coconut oil, date honey/maple syrup and cocoa powder to the food processor and process into a smooth liquid.
- Pour this out over the mint filling, smoothing down with a spatula.
- Return to the freezer to set.
- When it’s very firm, slice into large squares, decorate with shredded coconut and enjoy!
Notes
*Recipe adapted from Reboot With Joe.
*Cook Time is for time spent setting in freezer.
*These squares are large and very filling. You could totally cut this recipe into smaller squares – 18 squares per recipe instead of 9 – if you wanted it to go further.
- Category: Dessert
- Cuisine: Vegan, Raw Vegan
Nutrition
- Serving Size: 1 Large Square (of 9)
- Calories: 686
- Sugar: 30.5g
- Sodium: 82mg
- Fat: 53.7g
- Saturated Fat: 24g
- Carbohydrates: 43.3g
- Fiber: 8.1g
- Protein: 12g
Karen says
February 3, 2016 at 2:51 amDeliciously decadent
★★★★★
Alison Andrews says
February 3, 2016 at 12:43 pmTotally! 😉
Dhara says
February 9, 2016 at 10:18 pmCan fresh mint leaves be used instead of peppermint extract?
Alison Andrews says
February 10, 2016 at 6:41 amAbsolutely 🙂
KJ says
February 18, 2016 at 3:17 am686 calories in one square???
Alison Andrews says
February 18, 2016 at 5:18 amYip! 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.
KJ says
February 18, 2016 at 5:21 amI don’t know if I have that kind of self control! LOL
Alison Andrews says
February 18, 2016 at 5:24 amHahaha! Know what you mean!
Alina says
February 21, 2016 at 2:56 pmOk, 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!
★★★★★
Alison Andrews says
February 21, 2016 at 3:14 pmAwesome 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!
Alina says
February 23, 2016 at 12:24 pmI’ve used peppermint sweet drops from iherb.
Could you, please, send me the link the the one you are using?
★★★★★
Alison Andrews says
February 23, 2016 at 12:37 pmSure Alina, at the moment I’m using Flavorganics Organic Peppermint Extract – it’s available from Amazon and it works very well. 🙂
Nicola says
February 21, 2016 at 5:32 pmThese 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.
★★★★★
Alison Andrews says
February 21, 2016 at 7:20 pmHi 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. 🙂
Melina says
February 24, 2016 at 9:07 ammade 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
Alison Andrews says
February 24, 2016 at 9:50 amHi 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. 🙂
Sonia says
May 17, 2016 at 2:40 pmThat green is so bright! And they look so delicious!
Alison Andrews says
May 17, 2016 at 3:49 pmThat it is! Gorgeously bright green 🙂 And they are as delicious as they look!
Carrie says
December 5, 2017 at 1:12 amJust 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?
Alison Andrews says
December 5, 2017 at 8:52 amYes, 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.
Katherine says
April 16, 2018 at 5:53 amHi 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
★★★★★
Alison Andrews says
April 16, 2018 at 7:25 amHi Katherine, sure that’s the kind of sharing we love! Thanks! 🙂
Sallie says
October 14, 2018 at 7:54 amThis 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.
★★★★★