Raw Peppermint Chocolate Squares
Sooo…if you follow me on Instagram or Facebook, you will know the recent tragedy and devastation that I endured, as I realized I had lost the recipe for these raw blackcurrant and lemon squares. Yes, it is a very serious matter-haha. I promise I will remake them or find the recipe some how.
I decided I needed to drown my sorrows in some more raw goodness. So I made these Raw Peppermint Chocolate Squares. They did a mighty fine job of making me forget all about those blackcurrant and lemon squares….for now.
These have a really nice, subtle peppermint flavour because most of the mint flavour comes from real mint, not mint oil. You can, of course, up the amount of peppermint oil but I like the soft mint flavour with the raw cacao chocolate. These are best kept wrapped tightly in the refrigerator or freezer in order to keep the beautiful green colour. To get that colour, I added some frozen spinach to the mix but trust me, you cannot taste it. Would I make a dessert that tastes like spinach!? I’ve also used buckwheat groats to help create the mint filling. This is a nice lower-calorie option to use in raw desserts instead of purely cashews and coconut oil. Just make sure you really blend the mixture until smooth!
I hope these will be sufficient until I can find my other recipe!
These tasty raw treats are packed with healthy fats, spinach (Yes! Spinach), antioxidants from raw cacao, and fresh mint flavour. Makes one 8 x 8 pan, about 16 squares.
When you’re deciding how much peppermint oil to add, simply start with 1/4 tsp and taste test. Remember that once cold, the flavour will not be as pronounced in the squares.
- Raw Almonds – 1 cup
- Medjool Dates – 1 cup
- Raw Cacao Powder – 1 Tbsp
- Cashews – 1 cup
- Buckwheat Groats – 1/2 cup
- Fresh Mint – 1/4 cup, loosely packed
- Melted Coconut Oil – 1/4 cup
- Maple Syrup – 1/4 cup
- Peppermint Oil – 1/4-3/4 tsp, depending on strength of peppermint taste you want
- Frozen Spinach – Scant 1/2 cup
- Almond Milk – 1/4 cup
- Raw Cacao Powder – 1/2 cup
- Melted Coconut Oil – 1/2 cup
- Maple Syrup – 1/4 cup
- Cacao Nibs – to garnish
Line an 8 x 8 inch baking pan with plastic wrap so you can easily lift the whole square out later to cut.
In a food processor, combine almonds, dates, and cacao powder. Process until mixture is crumbly and can easily be pressed into a crust. Evenly pack crust into prepared pan.
In a food processor or high speed blender, combine all ingredients and blend until smooth. Pour on top of crust and refrigerate until set.
Whisk together all chocolate topping ingredients except cacao nibs. Layer half the mixture on top of the peppermint layer and sprinkle with cacao nibs. Let set for a couple mints. Layer the remaining chocolate on top, and again sprinkle with cacao nibs. This creates a nice crunchy, cacao layer!
Refrigerate until set. Slice into 16 pieces. Enjoy!