Remember the good ole mint chocolate slice that your mum used to make? Well this is an updated and raw version that is just as good, if not better. And the benefit of raw is that except for the soaking, you can be munching on this in a very short space of time. (Actually, on second thought, that may not be a benefit!)
Soaking the nuts helps with texture and digestibility, and also removes some of the nutrient inhibitors. Now you know. Texture is enough reason for me.
Enjoy your raw treat that doesn't taste like dates for a change!
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Need
-
Black Botton
- 100 Grams raw buckwheat
- 60 Grams Cacao Powder BUY
- 150 Grams pecans, shelled
- 1 Teaspoon Pink Salt Flakes BUY
- 1 Teaspoon Vanilla Bean Paste BUY
- 200 Grams dates, pitted
- 50 Grams Coconut Oil BUY
-
Minty Filling
- 150 Grams Macadamias (soaked overnight and drained) BUY
- 100 Grams Shredded Coconut BUY
- 60 Grams Pure Maple Syrup
- 60 Grams Coconut Butter Recipe
- 60 Grams Coconut Oil BUY
- 4-6 doTERRA Peppermint Oil BUY
- 2 Teaspoons Pink Salt Flakes BUY
- 1 Teaspoon Vanilla Bean Paste BUY
-
Ganache
- 200 Grams Chocolate dark callets (Over 70% is strictly dairy free) BUY
- 100 Grams coconut cream (the solid part from top of a cold tin)
- 1-2 Drops doTERRA Peppermint Oil BUY
Do
- 1
Base:
- 2
Place buckwheat into Thermomix bowl and mill 5 sec/speed 6.
- 3
Add remaining base ingredients and blend 30 sec/speed 8.
- 4
Press into a square tin with removable base and refrigerate.
- 5
Filling:
- 6
Place all ingredients into Thermomix bowl and mill 40 sec/speed 8. Press on top of cold base and return to the refrigerator.
- 7
Ganache:
- 8
Place all ingredients into Thermomix bowl and melt 6 min/60°C/speed 1, stopping to scrape down sides of bowl as needed.
- 9
Pour on top of filling and spread quickly with a palette knife. The ganache will set quickly on a cold surface, so you will need to work fast to get an even finish. Tap the tin on the bench to level the surface and return to the fridge.
- 10
To cut into squares, use a wet knife and wipe between each cut.
