Name: Choc Peppermint Slice
Yield: Makes 6
Ingredients: 120g roasted almonds; 12x medjool dates; 35g raw cacao; 1 tsp pure vanilla extract; 200g raw cashews (soaked overnight); 1/2 cup Cocobella Natural Coconut Yoghurt; 100ml rice malt syrup; 3 tbsp almond milk; 7-9 drops pure peppermint oil; 180g your fav dark choc; 1 tsp coconut oil

Ingredients

Base:

120g roasted almonds
12x medjool dates
35g raw cacao
1 tsp pure vanilla extract

Filling:

200g raw cashews (soaked overnight)
1/2 cup Cocobella Natural Coconut Yoghurt
100ml rice malt syrup
3 tbsp almond milk
7-9 drops pure peppermint oil

Topping:

180g your fav dark choc
1 tsp coconut oil

Method

Place all base ingredients into a food processor and blitz until it sticks between fingers when pressed. If it is not sticking together just add another date or two. I used a silicon slice mould (holds 6) but you could also either line a baking tray with baking paper or use a muffin tray.
Place mixture into your chosen mould
Press down with the back of a spoon or damp fingers. Place into fridge whilst you make the filling.
To make the filling, Rinse the cashews well under cold water and pat dry.
Place all filling ingredients into a highspeed blender and blend until smooth and creamy.
Pour mixture into the bases. Do not fill to the top of the mould as you need to leave enough space for the layer of chocolate.
Smooth over and place in freezer overnight.
Melt chocolate using a double boiler method. Once chocolate has melted add coconut oil and combine.
Allow to cool for 5-10 mins before pouring chocolate over slices.
Place back into the freezer for approx. 10 mins to solidify.
Take out and enjoy!

Plant-Based Cocobella Recipe

Choc Peppermint Slice

Ingredients

Method

free recipe e-book