Chocolate Mint Slice
As a kid, I have such fond memories of watching my favourite TV show of an evening whilst devouring half a packet (ok, maybe a whole packet –shh!) of Arnott’s Mint Slice. OMG, they were just the best.
I’ve tried the gluten free version and they’re okay, but still not as whole foods as I’d like. But how I miss that choc mint punch at the end of a hard day with my cup of tea. Perhaps I love them so much because it’s that nostalgic feeling. Eating a mint slice transports be back to my family home to the childhood I loved so much.
Today is a great day because I finally get to share my love of choc mint with you. I believe I’ve created an incredible version of that mint slice. I’ve been playing around with it for a while and here it is. I’d love to hear your thoughts. If you’re a mint slice fan, as I am, let me know if this hits the spot for you.
Chocolate Mint Slice
Ingredients
- 8 medjool dates
- 1 cup almonds
- 1/3 cup cocoa powder
- 1/2 cup desiccated coconut
- 1/4 cup melted coconut Oil
- 1 cup raw cashews
- 3 drops mint essential oil (food grade)
- 1/2 cup almond milk
- 1/4 cup desiccated coconut
- 1/2 cup cocoa buttons
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
Base
Mint Filling
Chocolate Top
Method
Base
- Blend all ingredients in a high-speed food processor until you get a sticky crumb that holds together. If it’s too dry add more water. It’s important to use medjool dates as they are sticky and juicy.
- Line a baking tray with baking or grease proof paper and pat down the base into the tin evenly. Pack it down firmly.
- Place in freezer to set.
Mint Filling
- Soak cashew nuts for up to an hour or two if you have time – this is to help soften them. The longer you soak the easier it will be to blend.
- Drain cashews and blend all ingredients until smooth and creamy. This may take some time. Scrape down the sides and then continue to blend. You may need to add a touch more almond milk if your food processor isn’t powerful enough or if your cashews are too dry.
- Place an even layer of mint filling over the chocolate base, evenly.
- Place in freezer to set.
Chocolate Top
- Melt the cocoa butter in a bowl over a saucepan of boiling water (boiler method).
- Then stir in cocoa and maple syrup.
- Let cool and pour over the mint layer and spread evenly.
- Place in freezer. It will take about an hour to fully set.
Frequently Asked Questions
Can I use regular dates instead of medjool dates for the base of the chocolate mint slice?
Medjool dates are preferred for this recipe because of their sticky and juicy texture, which helps bind the base together. If you use regular dates, you may need to soak them in warm water for a bit to soften them and make them easier to blend. However, medjool dates are recommended for the best results.
Is there a substitute for cashews in the mint filling for those with nut allergies?
If you have nut allergies, you can try using sunflower seeds or pumpkin seeds as a replacement for cashews in the mint filling. Keep in mind that this substitution may alter the taste slightly, so choose seeds that have a neutral flavor .
Can I use peppermint extract instead of mint essential oil for the mint flavor?
Yes, you can use peppermint extract as a substitute for mint essential oil. Start with a small amount and adjust to taste. Add the extract gradually and taste the filling until you achieve the desired minty flavor.
How long does the chocolate mint slice need to set in the freezer?
The chocolate mint slice typically takes about an hour in the freezer to fully set. However, it's a good idea to check after about 45 minutes to see if it has reached your desired firmness. It should be solid enough to cut into slices.
Can I store the chocolate mint slice in the refrigerator instead of the freezer?
Yes, you can store the chocolate mint slice in the refrigerator if you plan to consume it within a few days. However, for longer storage or to achieve a firmer texture, it's recommended to keep it in the freezer. Just allow it to thaw for a few minutes before serving if it has been stored in the freezer.
