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 ;)
These raw slices are a creamy and cooling chocolate mint treat. This recipe is vegan, refined sugar-free, gluten-free and grain-free.
- 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.