• Prep Time: 60 mins
  • Cooking Time: 0 min
  • Serves: 20

Raw Mint Chocolate Slices

  • Recipe Submitted by on

 Ingredients List

  • BASE:
  • 1 cup sliced almonds
  • 1 cup medjool dates (or regular dates, soaked in water for 1 hour)
  • 3 tbsp cocoa powder
  • 1/4 tsp salt
  • 2 cups raw cashews (soaked overnight)
  • 1/4 cupbrown rice syrup
  • 1/4 cup almond milk
  • 1 tbsp coconut oil, melted
  • 1/2 cup shredded coconut
  • 1 tsp mint extract
  • 1 tsp vanilla extract
  • drop of green food colouring (optional)
  • 1/3 cup coconut oil
  • 1/3 cup cocoa powder
  • 3 tbsp maple syrup


Line an 8×8 inch baking sheet with parchment paper. Set aside.
In your food processor, add your almonds, medjool dates, cocoa powder, and salt. Pulse together until it forms a dough.
Using your hands, press your dough into your baking sheet until it covers the bottom of the pan. Place in the fridge to set.
To make the filling, add your cashews to your food processor, or high speed blender. Pulse until they form a creamy texture.
Add your brown rice syrup, almond milk, coconut oil, shredded coconut, mint extract, and vanilla extract. Pulse until smooth.
Pour your mint layer into your pan, and place into the freezer to firm up for 15-30 minutes while your prepare your chocolate topping.
In a small saucepan, mix your coconut oil cocoa powder, and maple syrup together until smooth. Remove your pan from the freezer, and pour chocolate coating on top.
Place your pan in the fridge and let sit for at least 2 hours, or overnight.

Slice and serve.

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