Mint Layer

• 160 gram (2 cups) desiccated coconut
• 300gram (2 cups) macadamia nuts or cashews
• 10-15 drops food grade peppermint oil (I use DoTerra) or substitute this with peppermint essence or even fresh peppermint!
• 85 grams (¼ cup) sweetener (e.g. brown rice malt syrup or coconut nectar/syrup)

Chocolate layer

• 2-4 tablespoons of brown rice syrup (adjust the sweetness to your taste)
• 30 grams (⅓ cup) cacao powder
• 200 gram (1 cup) raw cacao butter OR a mix of coconut oil (I used mostly cacao butter with approximately 2 Tbsp of coconut oil.  Using more cacao butter makes the chocolate a harder texture).

Directions:

1. In a high speed blender process the coconut and nuts until the texture becomes a smooth paste.
2. Add the sweetener and peppermint oil and continue to blend together.  The original recipe included a handful of spinach here to create a green coloured slice and for extra goodness!
3. Place the smooth mix into a flat tin lined with baking paper and place in the freezer to ‘set, for approximately 30 minutes.
4. Now we’re ready to make the raw chocolate layer.  Combine all the chocolate layer ingredients together.
5. Heat over a low heat and stir constantly to combine and melt all the ingredients.
6. If the mix is quite runny, place into the fridge for 5 minutes at a time to thicken to a creamy texture.
7. Once you’ve got your desired consistency spread over the mint layer and return to the freezer to set for about another 10 minutes.
8. Cut and store in the fridge or freezer.
9. Enjoy!

The inspiration for this recipe comes from the fabulous site Well Nourished.