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.
Ingredients:
Crust:
- Raw Almonds – 1 cup
- Medjool Dates – 1 cup
- Raw Cacao Powder – 1 Tbsp
Mint Filling:
- 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
Chocolate Topping:
- Raw Cacao Powder – 1/2 cup
- Melted Coconut Oil – 1/2 cup
- Maple Syrup – 1/4 cup
- Cacao Nibs – to garnish
Instructions:
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!
16 Comments
evan
Oh my, these look beautiful and I wish you were at home in Canada right now so that we could sample some. We have a lot of mint in the garden right now. Maybe I’ll try to make these. Thank you my love.
Katarina Saarinen
Wow, they look perfect!
inspirededibles
O.M.G. Would you LOOK at those peppermint squares!! UNbelievable mon amie :). I cannot imagine a more beautiful nor delicious consolation prize for dumping the blackcurrant squares (haha!). Love the use of spinach for the green – brilliant. Now do you taste the spinach or does the mint dominate? (never mind, you addressed it :), just found my answer). I must try these!! (will pin them six ways to Wednesday ;-). Love.
vegan miam
I’m so sorry Koko, I read your Facebook status that you’d lost your recipe, does the original recipe resemble the chocolate squares recipe you’ve posted? Anyway, the raw blackcurrant and lemon squares look absolutely stunning, and yummmmm to raw peppermint chocolate squares! I love that you incorporate spinach for natural green coloring, I’ve seen spinach-based desserts! I’ve a lot of mint leftovers (1/2 pound), and I’ve got to use them up before I leave the U.S.!
Koko (kokoskitchen.com)
Haha! I am just being dramatic! It’s okay….I’m sure I’ll be able to remake them. It’s just annoying!!
Koko (kokoskitchen.com)
Haha!! Gosh, I’m such a dummy! How could I do that!
Yes, no spinach taste at all!! Thanks Kelly <3
Koko (kokoskitchen.com)
Thank you Katarina!!! 🙂
Koko (kokoskitchen.com)
Yes, you should mom!!
Sarah Ferris
Wow! Some fantastic ingredients in these…I’ll try this version; the one I currently use is the classic coconut oil and cashew, which can be a bit heavy.
Koko (kokoskitchen.com)
Oh, so cool! I would love to hear your thoughts after having tried both versions. You can soak the buckwheat for 15 minutes or so, then drain and rinse well, to make sure it’s extra smooth if you don’t have a high-speed blender. 🙂
Sharon
Oh wow Koko, these look amazing too! What beautiful colours and flavour combinations ♥ I’ve got lots of chocolate peppermint growing in my garden at the moment which would be perfect for these bars.
Thank you for the tip about buckwheat groats. I didn’t realise that you could blend them smooth. What FP do you use? I can’t get cashews smooth in mine unless I soak or boil them first. Do you think I’d need to soak the buckwheat too?
Koko (kokoskitchen.com)
Thank you Sharon! Mmm the chocolate peppermint from your garden would be perfect!!
Right now I only have a Nutribullet, which I bought from Canada to NZ. They are very good for smoothies and stuff (not quite a vitamix, though…) but not ideal for raw baking or food processing. A recipe of soup takes me about 5 batches to puree because it’s so small! If you can’t get cashew smooth in your food processor, I would definitely soak the buckwheat first, too! 🙂
Pamela @ Brooklyn Farm Girl
I am loving these squares for more reasons than just they are pretty and look delicious (both they do!). But they remind me of the holidays and anything that does remind me of that special time rules!
Sophiesfoodiefiles
Georgous treats! I just lade them & loved them! My mom, Dad & Peter love them too!
You are the best! Xxx
Jacqui
Just made these today and took them to friends for dessert – everyone loved them – they taste so good and look awesome too. The layers of texture are great and the flavours just all come together – a winner for sure.