Raw Mint Slice
Vegan, Gluten Free, Soy Free, Vegetarian, Dairy Free, No Bake
Equipment
- Cupcake tray See notes*
- Blender
- Heat-proof bowl
- Microwave
- Mixing Bowl
- Spoon
- Fridge
Ingredients
For the base
- 200 grams Pitted dates
- 100 grams Almond flour
- 100 grams Gluten-free oats
- 1 tsp Vanilla extract
- 5 grams Cacao powder
For the mint avocado filling
- 2 Medium Avocados ~190 grams (flesh only)
- 100 grams Coconut oil Room temperature
- 100 ml Maple syrup
- 1 tsp Peppermint essence
- 1/2 tsp Vanilla essence
- 1 tbsp Lemon juice
For the chocolate topping
- 1 tbsp Cooconut oil Room temperature
- 150 grams Vegan chocolate Mint flavoured preferable
Instructions
- Prepare a cupcake tin with cases if required and set aside (see notes)*
- Place the dates into a mixing bowl and cover with boiling water, leaving to soak for ~10 minutes to soften for use
- Drain the water then place the soaked dates, vanilla extract, almond flour, oats and cacao powder into a blender and pulse until combined and to your texture preference (the longer you blend, the smoother the texture)
- Place equal amounts of mixture into the bottom of 10 cupcake holes and gently press down to form an even surface then pop in the fridge whilst you make the filling
- Melt the coconut oil in a heat-proof bowl in the microwave
- Place the avocado flesh, vanilla and mint extracts, melted coconut oil, lemon juice and maple syrup into a blender and pule until completely smooth
- Remove the bases from the fridge and spoon equal amounts of avocado filling onto the oat and nut bases, smoothing over the top if needed
- Place the tray back into the fridge to set for a further 20 minutes to set
- To create the chocolate topping, melt the chocolate and coconut oil together in the microwave (using short bursts of ~10 seconds and stirring in-between to prevent the chocolate burning)
- Remove the tray from the fridge and evenly spoon chocolate over the top of each avocado filling, ensuring the whole top is covered
- Place the tray back into the fridge for a final 10 minutes to cool the chocolate for consumption
- Pop them out of the moulds, tuck in and enjoy!
Notes
*Silicone cupcake tray is preferable as you can pop the treats out after setting without the need for cupcake cases
**You can use a small tray for this no bake treat instead of a cupcake mould if preferred, just pop into the freezer before slicing
- Store in the freezer and thaw before eating
- Can store in the fridge for 1-2 days
- Calories may vary depending on the product brands used