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 Raw Mint Slices
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 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 soaked cashews (soaked for 1 hour in hot water), dessicated coconut, coconut oil, salt, maple syrup, peppermint extract and baby spinach to 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, 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.
Cocoa powder or cacao powder. Just a quick note about cocoa powder. I generally use natural unsweetened cocoa powder in my chocolatey recipes. 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.
Maple syrup. As far as sweeteners go, maple syrup works great as does date syrup. Agave nectar will also work great.
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
Did you make this recipe? Be sure to leave a comment and rating below!
Raw Mint Slice
For the Base:
- 2 cups Walnuts (200g)
- ½ cup Pitted Medjool Dates (90g) Packed
- ¼ cup Cocoa Powder (22g) Unsweetened
For the Mint Filling:
For the Chocolate Topping:
- Sprinkle Dessicated Coconut Finely shredded coconut
- 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 8×8 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!
- 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.