Another one for the choc-mint lovers. We have used macadamia nuts in the filling of this mint chocolate slice, however you may wish to replace with cashew nuts for a more subtle flavour. This dessert has an enhanced nutritional profile thanks to the addition of matcha powder - pure stone ground green tea.
Buckinis, 1/3 cup
Sunflower Seeds, 1/3 cup
Dessicated Coconut, 1/4 cup
Medjool Dates, 5 pcs.
Filtered Water, 1 tbsp
Cacao Powder, 1 tbsp
Coconut Oil, 1 tsp
Macadamias or Cashews, 1 1/2 cups (soaked for 3-6 hours and then drained)
Coconut Yogurt, 3/4 cup
Maple Syrup, 3 tbsp
Matcha Powder, 1 tsp
Peppermint Oil, 2-3 drops (food grade)
Himalayan Salt, 1/4 tsp
Combine all ingredients for the base in a high power blender and blend until smooth.
Press into the base of a greased and lined spring-form cake tin (15 cm diameter) and place in the freezer while you make the filling.
Drain and rinse soaked macadamias. Place all filling ingredients in the blender and blend until smooth and creamy, this takes a few minutes.
Spoon the filling on the base and return to freezer for 4-5 hours (or overnight) to set.
Place in the fridge 1-2 hours to allow to thaw.
Drizzle some melted chocolate and slice into bars.
This recipe was created for us by Healthy Luxe, a blog established in 2014 by mother-daughter duo, Jennifer Murrant and Hannah Singleton. The platform evolved from a shared love and appreciation for health, wellness and food.