Mint Choc Chip Slice

I remember as a kid eating copious amounts of mint choc chip icecream. This recipes seems to have the same effect as it is absolutely delicious and very easy to eat alot of. Soul food started off as a market stall a few years ago & this always seemed to be one of the flavours that sold out first. Especially amognst the kids (:

For the Base

• 2 cups sunflower seeds
• 2 cups dates
• 1/2 cup cacao
• 1 tbsp coconut oil
• 5 drops mint essential oil
• Pinch salt
Add sunflower seeds to the food processor first. Blend until a fine meal texture is created. Add cacao and blend. Slowly add the dates, mint essential oil and coconut oil. Blend and press into a lined slice or cake tin. Place in the freezer to set.

Mint Filling

• 3 cups soaked cashews
• 2 cups nut milk - I prefer coconut
• 1 cup coconut oil
• 1/2 cup natural sweetner - I usually use maple
• 1 tbsp spiralina
• 10 - 15 drops mint essential oil - this may vary depending on the oil you are using. Start with 5 drops and go from there! I use doterra oil in this recipe and 10 seems to work just fine.
• 1/2 cup cacao nibs - this is optional. I love to use them as a substitute for chocolate chips, however some can find them quite bitter.
• pinch salt

Blend all ingredients togther, apart from the nibs, until smooth. Gently stir in the nibs and pour over base. Freeze until set. This usually takes around 4-6 hours.

Chocolate Top

• 1/4 cup cacao
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil
• a few drops of mint essential oil Blend or whisk all ingredients together until smooth. Be very gentle as the mixture may seperate if over mixed. Drizzle over mint slice when ready to serve.

Yum!

This slice usually makes around 16 generous servings and lasts in the freezer for over 3 months.

Love,

Katie