Raw Peppermint Slice

1. Add cashews to a bowl and cover with hot water. Leave to soak for at least 2 hours.
2. To Make the Base: In a food processor, blitz all base ingredients together until a crumbly mixture is formed.
3. Line a baking tin and evenly press the dough into the bottom.
4. Place in the freezer to set.
5. 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.
6. Remove the base from the freezer and spread the peppermint filling evenly over the top. Return to the freezer for 1-2 hours.
7. 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.
8. Melt together the coconut oil, brown rice syrup and cacao powder over low heat in a small saucepan until combined.
9. Stir the buckwheat kernels into the chocolate. Pour the chocolate over the peppermint cream and smooth out.
10. Put back in the freezer for about 30 minutes for the topping to set. Slice into bars and enjoy!

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