Raw Peppermint Slice
Time
Soak: 2 hours. Prep: 30 minutes. Freezing 2.5 hours.
Contributed by
Kiara Ible
Serves
8-10
Method
- Add cashews to a bowl and cover with hot water. Leave to soak for at least 2 hours.
- To Make the Base: In a food processor, blitz all base ingredients together until a crumbly mixture is formed.
- Line a baking tin and evenly press the dough into the bottom.
- Place in the freezer to set.
- To Make the Filling: While your base is in the freezer, blend all filling ingredients in a food processor or high powered blender until nice and creamy.
- Remove the base from the freezer and spread the peppermint filling evenly over the top. Return to the freezer for 1-2 hours.
- To Make the Top: Once the filling is set, prepare the chocolate topping. In a small saucepan, lightly toast the buckwheat kernels until golden and crunchy. Set aside to cool.
- Melt together the coconut oil, brown rice syrup and cacao powder over low heat in a small saucepan until combined.
- Stir the buckwheat kernels into the chocolate. Pour the chocolate over the peppermint cream and smooth out.
- Put back in the freezer for about 30 minutes for the topping to set. Slice into bars and enjoy!
