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Vegan Peppermint Kiss

Makes: 1 9X9 Slice

Serves: 12

Vegan Peppermint Kiss

Equipment

  • 2L Vitamix Wet Container 
  • 9 x 9 Baking Tray 

Ingredients – Base 

  • 4 tbsp coconut oilmelted
  • 2 cups almonds
  • 1 cup shredded coconutunsweetened
  • 1/2 cup raw carob powder
  • 8 Medjool datespitted and soaked

Ingredients – Mint Layer 

  • 3 cups raw cashewssoaked overnight and drained
  • 2 cups coconut oil
  • 1/2 cup maple syrup or honey
  • 3 tsp peppermint extract

Ingredients – Chocolate Layer 

  • 2 cups your favourite melted chocolate. Make sure it’s vegan
  • 2 tbsp coconut oil

Method – Base

  1. Line a 9 inch x 9 inch baking tray with parchment paper
  2. Add all base ingredients to your Vitamix wet container in the order listed above and pulse on HIGH until you get a crumbly texture. I like to leave large chunks of almonds in there but you can process it longer if you don’t want any large chunks.
  3. Press all base ingredients into your lined tray and pop into the fridge to set / harden.

Method – Mint Layer 

  1. Add all mint layer ingredients to your Vitamix wet container and blend until nice and smooth.
  2. Pour on top of your base.
  3. Pop into the fridge or freezer to set.

Method – Chocolate Layer 

  1. Melt your chocolate in a double boiler or in the microwave.
  2. When melted stir in some coconut oil.
  3. Pour your melted chocolate over your peppermint layer and spread until smooth.
  4. Refrigerate until firm.

Once your slice has set in the fridge take out and cut into individual slices. It’s a good idea to keep these chilled right up until serving.

 

 

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