Raw White Chocolate Mint Slice

By Chef: Heidi Turunen
Posted: March 31, 2015


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This low-sugar dessert will leave you licking your plate clean. Silky layers of peppermint-infused white chocolate cream paired with a raw chocolate crust. You could choose to make this into a cheesecake, or slice it into bars – it’s up to you! The minty green color comes courtesy of spirulina, a blue-green algae powder rich with vitamins, minerals, antioxidants and protein. When you keep it raw even yummy dessert offers a plethora of nutrition to fuel and nourish your body.


  • 2 cups walnuts (or any other nuts you like)
  • 1/2 cup shredded coconut
  • 2 tbsp coconut oil
  • 3 tbsp raw cacao powder
  • 1/4 cup organic rice malt syrup (or your choice of liquid sweetener)
  • pinch salt
  • 3 cups raw soaked raw cashews ( soak for an hour)
  • 1 cup coconut cream
  • 60 g raw raw cacao butter , melted
  • 2 tbsp coconut oil
  • 1 tsp vanilla
  • pinch salt
  • 3 tbsp lemon juice
  • stevia, to taste
  • peppermint oil to taste
  • 1 tbsp spirulina powder
Chocolate Ganache
  • 1/3 cup rice malt syrup (or your choice of liquid sweetener)
  • 1/2 cup raw cacao powder
  • 2 tbsp coconut oil


  1. Place all the crust ingredients into a food processor and run until slightly sticky dough is formed. You can test this by squeezing a small amount of mixture between your finger and see if it holds together. Press the mixture on the bottom of a pie pan or springform pan. Set aside.
  2. Melt coconut butter in a bain-marie. Put all the filling ingredients (except spirulina powder) into a food processor and run until smooth and creamy. Taste and add stevia if needed. Don’t make the filling too sweet, because the chocolate ganache is quite sweet.
  3. Take half of the mixture and spread it over the crust. For the other half of the filling mixture add spirulina powder. You can start with smaller amount first and add more, depending how deep color you want. Run again until spirulina is completely blended in. Once you have the colour you want. Spread the green mixture over the white filling.
  4. Pop the cake in the freezer and make chocolate ganache. If you want thicker layer of chocolate, you can double the Melt the coconut oil and add rice malt syrup and raw cacao powder. Stir well! If you want, you can even use your food processor for this step. Remove the cake from the freezer and pour spread chocolate ganache on top. Pop the cake back in the freezer to set for few hours. Or let it set in the fridge a bit longer. Enjoy!