Superfood Fudgy Mint Slice

    • Yield
    • Difficulty
    • Easy
  • 12345 (2 votes, average: 5.00 out of 5)

Dense layers of vanilla cashew cream, a perfectly subtle hint of peppermint, and a layer of fudge to seal the deal. Basically: heaven in your mouth. This is a delicious, luscious, creamy, sweet recipe.

 

Ingredients

Base
  • 1 cup rolled oats
  • 1 tablespoon cacao powder
  • 1/2 cup dates
  • 2 tablespoons melted coconut oil
  • Pinch sea salt
Middle:
  • 1 cup raw cashews (preferably soaked for 6 hours in water, then rinsed)
  • 1/4 cup coconut sugar
  • 2 tablespoons melted coconut oil
  • 2 tablespoons melted cacao butter
  • 1/4 teaspoon vanilla powder
  • 2 tablespoons fresh lemon juice
  • Water, if/as needed (I used about 2 tablespoons)
  • 1 teaspoon Sun Chlorella Pure Powder
  • 1 drop peppermint essential oil
Fudge layer
  • 2/3 cup cacao powder
  • 1/2 cup coconut oil
  • 2/3 cup brown rice syrup

Instructions

  1. To make the base: process the oats into flour in a food processor or blender, then add the rest of the ingredients and process until a thick, moist dough forms. It should hold its shape when pressed between two fingers. If it's too moist, add some more oats. If it's too crumbly, add some more dates or coconut oil.
  2. Press into the bottom of a lined baking pan and leave in the fridge.
  3. To make the middle: blend all ingredients together - except the chlorella and mint oil - until smooth, like yogurt in consistency, but slightly thicker. Adjust according to taste.
  4. Scoop half of this onto your base. Now add the chlorella and mint oil to the remaining mix in the blender and blend.
  5. Pour over your first layer. Put in the fridge so it can thicken up.
  6. To make the fudge: melt the coconut oil then stir all the ingredients together until you have a smooth, thick chocolate batter. If it's too sweet, add more coconut oil or cacao powder. If it's not sweet enough, add more brown syrup. Add some salt and/or vanilla if you like.
  7. Spread evenly over your 2nd layer. Leave in the fridge overnight and slice the next day.

Notes

NOTES: I had fudge in the fridge already before I started this recipe, so I sliced some pieces of it and put them in between my white and green layers, then melted the rest and added it to the top. Do this if you wanna! It makes it cute. And we like it cute.
Emily von EuwAbout Emily von Euw

Emily von Euw is the creator of This Rawsome Vegan Life, a blog dedicated to sharing wholesome, raw, vegan recipes and information about the lifestyle. She is currently writing her first cookbook all about raw desserts. Emily lives In Vancouver, British Columbia, Canada and is studying at university. She enjoys anything outdoors, as well as experimenting in the kitchen, reading, getting to know her readers, petting her cats, and dancing! In the future she hopes to build a tiny house on wheels and travel somewhere tropical to leave among nature. For now, she just wants to make delicious, healthy, cruelty-free recipes for you.

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