When all you're craving is a deliciously sweet treat, avoiding the naughty temptations can be really hard — it's so easy to reach for a block of chocolate or a biscuit, or two, or three (who can ever stop at one?). Now your struggle to find something that fills the sweet spot is over thanks to this Lorna Jane Clarkson creation. Introducing . . . the raw choc mint slice.
1 tbs coconut oil
1 cup desiccated coconut
2 tbs cacao
- Mint and White Layer
100g cashews (soaked overnight)
300g desiccated coconut
½ cup water
2tbs coconut oil
½ bunch mint
¼ cup kale or spinach juice (this gives the slice its nice green colour)
1 tbs agar-agar
1tbs coconut oil, melted
- Line cake tin with baking paper.
- Blend all base ingredients in food processor until desired texture is reached. Or until you can press mixture together, and it stays.
- Press into base of cake tin ensuring layer is even and flat then place in freezer.
Mint and White Layer
- Blend all mint layer ingredients (except mint, water and agar-agar) in a food processor until smooth. Add small amounts of water at a time if the mixture is still too dry.
- Take out half of the mixture and set aside in a bowl.
- In the food processor, add the mint (and water, if still dry) until smooth.
- In a saucepan, heat water and agar-agar until dissolved.
- Slowly pour half the agar-agar into the food processor while it's running. Set mixture aside.
- Roughly clean out your food processor. Add the other half of the white ingredients that were set aside earlier and process the remaining agar-agar.
- Spread the white layer onto the base first, allow to set slightly in the freezer for two minutes, then add the green layer.
- Place in the freezer for roughly two hours or until set. Cut into portion sizes. Garnish.
- Mix cacao and coconut oil together until a smooth and shiny consistency is reached. Drizzle over the slice portions, then place in freezer to set.