Ten-Minute Raw Peppermint Slice with Choc Ganache
Prep time
Total time
From the kitchen of:
Serves: 10
Mint Slice
  • 1 cup Pecans
  • 1 cup Medjool Dates, pitted
  • ½ cup Almond Meal
  • ½ cup tightly packed fresh Mint leaves
  • 6 tbsp raw Cacao Powder
  • 4 tbsp shredded unsweetened Coconut
  • 2 tbsp Dark Agave or Organic Maple Syrup
  • Large pinch Sea Salt
Choc Ganache
  • ⅓ cup chopped Cacao Butter
  • ¾ cup Dark Agave or Organic Maple Syrup
  • ½ cup + 1 tbsp raw Cacao Powder
  • 1 tbsp pure Vanilla Extract
  • Pinch Sea Salt
  1. Throw all Mint Slice ingredients into a food processor and process on low speed until well combined and it becomes a kind of sticky 'dough'.
  2. Push mixture into a flat dish and press down firmly and evenly to create a large 'slice'.
  3. In a small saucepan over very low heat, gently melt cacao butter.
  4. As soon as cacao butter is barely melted, stir in all other Ganache ingredients until well combined.
  5. Use a knife to spread a thin layer of Ganache over the top of the large Mint slice.
  6. Refrigerate dish for an hour or so.
  7. Remove from fridge, cut into small slices and serve!
If you get interrupted half- way through by your imaginary cat (like I did), it's fine to refrigerate the slice and make the ganache later - simply remove slice from fridge, cut into small pieces and then spread the ganache on top. Keep refrigerated as much as possible before serving, though, so it retains its lovely shape.
Recipe by Vegan Sparkles with Rebecca Weller at https://vegansparkles.com/2013/06/11/raw-chocmint-slice-with-choc-ganache/