Peppermint Slice (RAW)

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Recipe's preparation

Prior Preparation

Soak cashews overnight in 2 cups of filtered water with a pinch of salt.

Line a 20cm square cake tin with baking paper.

Base

Place nuts, coconut, salt and cacao powder into the mixing bowl and chop 15 sec / speed 7, or until the mixture resembles breadcrumbs. Srape down sides of mixing bowl with spatula.

Place Medjool dates into the mixing bowl and chop 15 sec / speed 5. If you can squeeze mixture together to form a ball and it holds it's shape then the mixture is ready. If not, add more dates and chop again.

Press mixture into the lined cake tin to form the base. Place in the freezer while making the peppermint cream.

Peppermint Cream

Drain and rinse cashews.

Place all peppermint cream ingredients into the mixing bowl and mix 20 sec / speed 7. Srape down sides of mixing bowl with spatula. Mix for a further 45 sec / speed 4. Srape down sides of mixing bowl with spatula. Repeat until the Peppermint cream is smooth.

Remove the base from the freezer and pour the peppermint cream evenly over the top.

Place the cake tin in the freezer for 2 hours to set the peppermint cream layer.

Chocolate Layer

Place all chocolate layer ingredients into the mixing bowl and mix for 1 min / speed 4.

Remove the cake tin from the freezer and pour the chocolate over the pepperming cream ensuring the entire layer is covered.

Place in the fridge to set for 4 hours.

Serve

Remove the slice from the cake tin. Slice into 2cm squares and keep in fridge or freezer until desired.