Peppermint Slice with Ultimate Green 15


8 medjool dates, soaked for 20 minutes in warm water

½ cup almonds

½ cup brazil nuts

1/3 cup raw cacao powder

3 Tbsp. coconut oil, melted

Pinch of cinnamon


1 ½ cup cashews, soaked overnight

½ tsp vanilla powder or extract

½ cup coconut oil, melted

¼ cup maple syrup or coconut syrup

150ml coconut milk

1 tsp peppermint essence

4 tsp Ultimate Green 15 powder


¼ cup raw cacao powder

¼ cup coconut oil

2 Tbsp. maple syrup


Place all ingredients for the base into a food processor, and blend until mixture is well processed. Place into a 15 x 20cm slice tin, lined with baking paper, pressing mixture firmly into the tin. Place in freezer to firm up.

For the filling, place the cashews and vanilla into the food processor and blend well, until the cashews form a paste-like consistency (it will take a few minutes, and you may need to scrape down the sides). Add the remaining filling ingredients and process for a few minutes, until smooth. Place on top of the base ingredients and put in the freezer.

To make the topping, melt the coconut oil (don’t overheat). Add the cacao powder and maple syrup and mix well. Pour over the slice and again place in the freezer.

Once set, cut into 10-12 pieces. Enjoy! (I keep the slice in the freezer. Get out about 30mins before serving to slightly soften).



Twisted Tonic Tea

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Adelaide, South Australia