I had a similar version of this delicious slice over on another business website I run, but the photography wasn’t my favourite and I knew the recipe needed a facelift!
Oh and I also decided that no nourishing wholefood recipe blog would be complete without a Peppermint Slice! I’m sure you’ll agree.
There are a few tricks to making this slice really come together, including soaking the cashews prior to blending and using a high-speed blender to achieve the perfect creamy peppermint texture. It also needs to be refrigerated or it will end up a delicious melted mess, but it’s one to make for those special occasions for sure!
I’ve used my favourite doTERRA peppermint oil, which really gives it the most amazing depth of flavour. If you’re interested in learning more about essential oils and all the wonderful natural solutions available to you, then please head over to my essential oils tab in the menu, read some more about my story and why you should become part of my team, then shoot me an email. I would love to help you start your journey!
A total fan favourite, this classic slice is a spin on the original which will totally hit the spot!
30 minutes, soak time
Line a loaf tin (I like to use this so I get a high slice, if you prefer a thinner slice use a slice pan) with baking paper
Pour boiling water over your cashews and set aside.
In the base of a food processor place almond meal and cacao powder and blend to combine.
Slowly drizzle maple, oil and add cashew butter to the mixture while it is processing.
Press the mixture into the base of the loaf pan and even it out with your hands. Place this in the freezer while you make your peppermint layer.
Into a high-speed blender (or a clean food processor bowl) place soaked cashew nuts, warmed coconut butter and cream and maple syrup. Blend on high until silky smooth consistency.
Add peppermint oil and blend again.
Pour peppermint layer over the chocolate base and retun the the freezer for 30 minutes.
Melt the chocolate buttons or chopped chocolate over a double boiler and add cacao butter (optional).
Remove slice from freezer (checking that the peppermint layer has set sufficiently) and pour chocolate over peppermint.
Return to the freezer for a minimum of 2 hours. Take out and rest on bench for 7-10 minutes to thaw slightly before slicing with a hot knife.
This needs to be sliced from the freezer (so the peppermint layer is hard enough to cut without smooshing the slice!). Once cut, you can then store it in the fridge. I like to keep mine in the freezer, however, so I'm less likely to eat it all in one sitting!
I hosted a wonderful essential oils workshop the other night and created this on the day, served it to some lovely ladies and they loved it!
I thought I’d share the recipe here for you all too, because who doesn’t love a touch of peppermint goodness in their life?!
The amazing thing about infusing treats with doTERRA essential oils is that you know there are no hidden nasties in your baking, unlike using peppermint essence (which is a mixture of essential oil and alcohol).
If you’d like to find out more about how to get some of these oils in your life, click HERE to find out how.
Makes: a small slice pan
Time: 5 mins to make, 1 hour freeze
- 3/4 cup cashew butter
- 1/3 cup desiccated coconut
- 2 Tbsp coconut oil
- 2 Tbsp coconut flour
- 2 Tbsp rice malt syrup or maple syrup
- 1/4 cup coconut milk
- 5 drops of doTERRA peppermint oil
- Line a small slice tray or glass tupperware with baking paper and set aside.
- In a food processor, place the cashew butter, coconut, oil, sweetener, coconut milk and peppermint essential oil. Whizz to combine.
- Remove blades and stir through the coconut flour.
- Scoop mixture into the pre-prepared tray and smooth flat with your hands or the back of a spoon.
- Place in the freezer for one hour before slicing.
Slice will last in the fridge for 7 days. Store in the fridge. This slice freezes well.
You can also drizzle this slice with chocolate for an extra decadent feel.