Raw Chocolate Mint Slice

Superhero dessert

You can have abs and have your dessert too! Especially a healthy high protein dessert that is also dairy free, sugar free, gluten free and low in carbs. Made mostly with pre-soaked nuts of almonds and cashew, and sweetened mostly by dates and maple syrup. It also has spirulina, which adds the fresh green colour to the dessert while packing it with antioxidants and B-vitamins. The chocolate contrasts really well with the mint, making it a decadent yet refreshing protein bar – great for pre or post workout snack.

Hmm. I want a bite please!

Darren @crazedmonkey.db, our abs-licious superhero weakens at the sight of dessert so this is a perfect recipe for him as he can have many slices without feeling the guilt, not that he would need to worry about calories anyway! So I removed his cape and equipped him with a food processor and true to his super powers, he whipped up the Raw Chocolate Mint Slice in a jiffy! Best of all, these dessert requires no baking. Just space in your fridge or freezer! Try it today!

Pretty delicious. Dairy free? Really.

Raw Chocolate Mint Slice

Prep Time: 45 mins
Yields: 12 squares


  • For the base:
  • 2 cups of almonds soaked overnight
  • 6 medjool dates soaked in water until softened, roughly chopped
  • ¾ cup of cacao powder
  • ½ cup of oats
  • ½ cup of desiccated coconut
  • 2 tablespoons of coconut oil
  • 2 tablespoons water
  • For the Mint Layer:
  • 3 tablespoons of Spirulina
  • 8 drops of peppermint essential oil
  • 2 cups of cashew nuts, soaked overnight
  • ½ cup of water
  • ¼ cup of maple syrup
  • For the Chocolate Icing:
  • 2 cups of soaked cashew nuts
  • ½ cup of maple syrup
  • ¾ cup of cacao powder
  • ½ cup water
  • 100gm of coconut butter


  1. For the Base:
  2. Place all the ingredients in a food processor until well combined
  3. Press into the prepared tin and place in the fridge/freezer to set for 10-15 minutes
  4. For the Mint Layer:
  5. Blend all the ingredients in a food processor.
  6. Pour the mint layer and spread evenly over the base layer.
  7. Place it back in the fridge/freezer for about an hour until the mint layer has hardened.
  8. For the Chocolate Icing:
  9. Place the rest of the ingredients in the food processor (except for the water). While its blending, pour in the water slowly and blend until smooth.
  10. Once the mint layer has hardened pour the chocolate icing over the top, spreading it evenly.
  11. Place it back in the fridge/freezer until the icing has hardened.

Additional Info

* You can replace maple syrup with coconut syrup or algave syrup. * You can replace coconut butter with cacao butter (which is to be melted prior and pour slowly into the chocolate icing while its blending). * You can replace the almonds with walnuts or other nuts that you wish.

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