You’ve made these right? Well if you’re a fan of chocolate, fresh mint, coconut and cacao then you’ll love this recipe! 🌱🍫
Best Mint Slice
For the chocolate shortbread base:
1 1/2 cups all purpose flour
1/2 cup raw cacao powder
1/3 cup powdered sugar
200g butter cut into cubes
Pinch of salt
Preheat the oven to 150•C. Sift the flour & cacao powder into a large bowl. Add the other ingredients. Rub between fingertips until it comes together. Place onto a lightly floured surface. Flour a rolling pin and roll out to 0.5cm thick. Cut out squares or rounds. Place onto greaseproof paper on a shallow oven tray (you may need 2 trays). Bake for 25 mins. Carefully remove from trays onto a wire rack to cool completely.
For the mint layer:
1/2 cup fresh mint finely chopped
1 1/2 cups desiccated coconut
1/2 cup almond meal
2 tbspns maple syrup
1/4 cup coconut cream
1/4 cup powdered sugar
2 tbspns melted coconut oil
1/4 tspn peppermint oil
Pinch of salt
Blend everything together in a food processor on high speed. Turn out onto some greaseproof paper. Place another piece of greaseproof paper on top and roll out to 0.5cm thick. Place in the fridge or freezer to chill for 15 to 20 minutes then cut out into the same sized squares or rounds as the biscuit base.
For the chocolate coating: melt 360g dark chocolate with 2 tbspns of coconut oil. Stir until smooth. Allow to stand for 2 minutes before coating your biscuits.
To assemble: place the mint squares on top of the biscuit squares. Using 2 forks, dip carefully in the melted chocolate to evenly coat. Place on a chilled tray covered with greaseproof paper. Place in the fridge or freezer to set. In the warmer months store in the fridge in an airtight container. Enjoy!
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