Made with real mint to colour and flavour the filling, this slice is vegan and free of gluten and dairy. The chewy base is made of buttery pecans and Medjool dates, while the filling contains avocado to make it creamy, and shredded coconut adds texture. It is a treat you can store in your freezer and nibble on whenever you feel like something sweet. Soak the cashews a few hours before you start.
INGREDIENTS
BASE
- 1 cup (130g) pecans
- 2 tbsp cacao powder
- 4 Medjool dates, pitted
- 1 tsp vanilla bean paste
- 2 tbsp coconut nectar
MINT LAYER
- 2 cups shredded coconut
- ½ large ripe avocado
- 1/3 cup coconut nectar
- 1/3 cup coconut oil, melted
- ¼ cup fresh mint, roughly chopped
- 1½ tsp peppermint extract
- pinch of salt
CHOCOLATE TOPPING
- ½ cup raw cashew
- ½ cup coconut oil, melted
- 2 tbsp coconut nectar
- ¼ cup cacao powder
- 1 tsp vanilla bean paste
METHOD
- Line a 21cm x 21cm slice tin with baking paper. Place cashews for topping in a bowl, cover with water and leave to soak for a few hours.
- To make the base, pulse pecans in a food processor until they are in small pieces. Add cacao powder, dates, vanilla and coconut nectar. Process until mixture is well combined. Press into the base of the tin, cover and place in the freezer.
- To make the mint layer, place all ingredients in a blender or food processor and combine until smooth. You may need to scrape down the sides of the bowl and blend a second time.
- Take the tin out of the freezer and spread the mint layer over the base. Cover with cling wrap and place back in the freezer.
- To make the chocolate topping, drain and rinse cashews, then blend with coconut oil and coconut nectar in a food processor until smooth and creamy. Add cacao powder and vanilla, and blend again until smooth. Pour topping over mint layer, cover and place back in the freezer for 1–2 hours or until set.
- Once set, cut into pieces. Best stored in the freezer for up to a month. Allow to rest at room temperature for 20–30 minutes to soften a little before serving.
Extracted from Julia & Libby’s Wholefood Kitchen by Julia and Libby Matthews
Published by Penguin NZ, RRP: $50.00
Photography: Lottie Hedley
