I've been on a total chocolate mint kick lately. First with these mint chocolates, then came the update to this grasshopper pie, and now these slices. Well, what can I say -- it's just such a good combo that I sometimes can't get enough of it! That said, promise I'll come back with something other than chocolate + peppermint next week :)
These creamy, dreamy, refreshing, and totally satisfying slices are super easy to throw together. Something about their color is also very springy, which is nice (even though it snowed buckets out of nowhere here again today -- what's that about?!).
I played around with many different toppings with this recipe -- you can go all kinds of directions depending on your mood:
A chocolate drizzle was by far my favorite. I just melted down a small amount of dark chocolate I had on hand and used a frosting pen to drizzle it on thinly. Something about seeing that chocolate on the slice is very enticing :P
Alternatively, I liked it plain very much -- just simple, creamy, and delicious (see last photo).
You can also use some chopped chocolate, or chocolate shavings, or even cacao nibs for a bit of a crunch or extra chocolatey oomph.
Last but not least, I tried these with matcha. I like matcha and like its bitter accent and pretty powdery look. On the other hand, if you're not a fan of matcha you might find it a touch too bitter (that's what one of my taste testers reported). You can always use some cocoa powder instead too.
One last thing for those of you who own the newer low profile Vitamixes -- you might need to double this recipe as it seems the new blenders don't do so well with small batch recipes. On the plus side, you'll have twice the dessert at least ;)
Raw Chocolate Mint Slices
These raw slices are a creamy and cooling chocolate mint treat. This recipe is vegan, refined sugar-free, gluten-free and grain-free.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4 slices
- Category: Slices
- Method: Raw
- Cuisine: Dessert
- ⅔ cup raw cashews, pre-soaked and strained*
- 2 tbsp cocoa powder
- 2 soft medjool dates, pitted
- 2 tbsp coconut water
- 1 tbsp maple syrup
- ¾ cup raw cashews, pre-soaked and strained*
- 6 tbsp coconut water
- 5 tbsp maple syrup
- 3 tbsp coconut oil
- ½ tsp peppermint extract
- ½ tsp salt
- ¼ tsp spirulina powder
- ⅛ tsp raw ground vanilla bean
- a bit of melted chocolate for drizzling, matcha powder, or alternatively some cacao nibs or chopped chocolate
- Process all crust ingredients into a moist sticky crumble in a food processor. Transfer into a small square glass container (I used one that's 6" x 4", but anything of a similar size should work) fully lined with parchment paper and press down firmly into a crust. Freeze while working on the next step.
- Blend all filling ingredients into a completely smooth and creamy consistency in a power blender. Transfer this mixture into the pan with the prepared crust. Smooth out the top and tap the pan on the counter lightly to even the mixture out. Freeze for 5-6 hours or overnight to set.
- Once set, remove from pan and cut into slices. Decorate with desired toppings and enjoy! Keep the dessert frozen until serving time.
*To pre-soak cashews: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water. For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above). Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you’re interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.
Delicious!! We are new to raw but we would eat this on any diet. It was so good I drove all the way across town just to give my mom a slice, lol. I put matcha, coconut shavings, cacao nibs, and almond slithers on top
I can picture the joy from your description :D Thanks so much for sharing, Nicole. Glad you enjoyed these little slices!
Hello Mrs.Audrey, is it okay to substitute the cashews in this recipe with toasted coconut chips? This looks super good. The matcha on top makes it really pretty. Thankyou for sharing!
Also, I commented on multiple of your recipes, but i've forgotten one recipe where I asked you a question! Is there a way you can tell me what all recipes I've commented on? Thankyou! It was probably only like 3 or 4.
Hi Lesei. No, the cashews are pretty central to the texture and flavor here. However there are coconut-based slices on the blog as well that you might like better (and can adapt to be matcha and chocolate flavored), like this one: https://www.unconventionalbaker.com/coconut-cream-bars/
Had this on my fone for ages & only just re discovered it . 😳😂 Can u tell me how u get such perfect slices? Angie@pukkavegantucker.com
Hi Angela. Since I made these in a container as opposed to a springform pan, and lined it with parchment, the sides are a bit jaggedy / rustic when you pull it out of the pan. So I use a sharp chef's knife to trim off each side first. Then slice down the middle for the slices. You can also run the knife under hot water before slicing, dry it off with paper towel and make a cut, then repeat the process. The hot water warms up the knife, so it's easier to slice into frozen things. If you're interested, I have a video of the process in Unconventional Treats: https://www.unconventionalbaker.com/unconventional-treats-book-videos-options-hp/
Just made this today (Raw Chocolate Mind Slices), still waiting for it to be fully frozen.
But the leftover filling scraped from the blender was already sending my youngest and I to heaven! The little 4-year-old was helping me throughout, mostly wanting to be the first one to sample whatever is left on the blender and the spatula.
I just checked it again, and the center is still soft, but I couldn't help to sample a little bit from the edge where it was more frozen - OMG, the texture and flavor was just divine!
Audrey, you are the most talented baker I know of - Unconventional or not! And I am not new to alternative baking.
Thanks so much, Dawn :) Enjoy them!
I want to make these today!!! Delicious! 💚
Could I use vanilla extract instead of vanilla bean?
Absolutely :) I'd go with about a tsp of extact here (because the ground vanilla is pretty potent in comparison).
Marc Bell says
This is high-quality tucker and the photography is quite excellent, 10/10 for both.
Thanks so much, Marc! :)
These look absolutely gorgeous! Another recipe on my "must make someday" list. :)
Thought of you when I made these :)