This must be my most gourmet raw dessert yet - it just looks amazing and packs a punch of flavour!
It was inspired by a Food Matters recipe and thought I’d experiment with a peppermint essential oil recipe as I’m always using orange flavouring for raw desserts. And the outcome was pretty delicious!
What’s great about this is that all the ingredients are real and there are no hidden additives, flavours and colours. It’s full of healthy fats that will balance out the sweetness and keep you feeling satisfied so you won’t be hungry within half an hour!
You can also change the flavours by using a different combination of nuts, and also play around with your favourite flavours of essential oils or citrus zest. As you know I love Jaffa flavour so you could also do an Orange version, or even Lemon or Lime! Or add some good quality ground coffee for a grown up version ;-)
- 1 cup nuts (e.g. Hazelnuts, almonds, cashews, macadamias, walnuts)
- 1 cup pitted dates
- 1/4 cup raw cacao
- 2 tablespoon coconut oil
- 2 cups raw cashews
- 1/4 cup coconut cream
- 1/4 cup shredded/desiccated coconut
- 1/2 cup coconut oil
- 1/4 pure maple syrup or honey (or less depending on desired sweetness)
- 4-5 drops Young Living Peppermint Essential Oil (add 1 at a time!)
- 1/4 cup coconut oil
- 1/4 cup pure maple syrup (or honey)
- 1/4 cup raw cacao
- Soak the cashews ready for the peppermint filling for at least 4 hours or overnight.
- Place nuts and the other ingredients for the base in a food processor or blender and pulse until the mixture sticks together by itself. Put mixture into a small slice tin lined with baking paper and press it down to form the base. Place in freezer to set for ~1 hour.
- Place all the ingredients for the peppermint filling in a food processor or blender and combine until smooth. Add 1 drop of peppermint essential oil at a time depending on your desired taste – a little goes a long way! Pour the mixture on top of the base and return it to the freezer to set for ~1-2 hours or until the filling is firm enough ready to place the last layer on top of it.
- For the raw chocolate topping, add the coconut oil, maple syrup/honey and cacao to a small mixing bowl and stir until combined and resembles chocolate sauce. If the coconut oil is firm then you will need to melt it over a low temperate (e.g. a double boiler, stovetop). Spread this chocolate topping on top of the peppermint layer and put back into the freezer for ~1/2 hour
- Finally, remove the 3 layered slice from the tin and wait about 10 minutes before slicing it (otherwise the raw chocolate topping can crack) and serving it.
- If there is any left store in an airtight container in the freezer :-)