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By Nourishing Amy

Raw Chocolate Mint Bites

timerPrep Time: 30 x minutes + cooling

groupsServes: 10 People

Delicious triple-layered mint chocolate slices that are naturally vegan, gluten-free and easy to make! These no-bake bars or bites are rich and chocolatey with a refreshing minty layer and mint chocolate topping. Serves these as petit fours, for dessert or as a delicious and impressive snack.

Ingredients

For the cocoa base

1 cup & 2 tbsp oats (GF if needed)

1 cup nuts (e.g. half hazelnuts and half walnuts)

1¼ cup medjool dates (pitted weight)

1/4 cup cocoa powder

⅛ cup coconut oil, softened

A pinch of salt

Peppermint essence, to taste

 

For the mint filling

1 cup cashews, soaked for 4-6 hours/overnight

1 tin coconut milk, (400ml) chilled in the fridge overnight

1/4 cup coconut oil, softened

2 tbsp maple syrup

A pinch of salt

Peppermint essence, to taste

For the topping

2 bars of Dark Mint Chocolate

Flaky salt, optional

Method

Step 1

Place a tin of coconut milk in the fridge overnight. Add the cashews to a bowl, cover with water and loosely cover. Allow to soak for 4-6 hours or overnight and then drain and rinse.

Step 2

Add the pitted dates to a bowl and cover with boiling water for 10 minutes then drain. Prepare your tin: either line an 8-inch square tin or have 10 chocolate bar silicone moulds ready.

Step 3

Make the base: add the oats and nuts to a blender and blitz to a fine meal. Now add the soaked dates, cocoa powder, coconut oil, a few drops of peppermint essence and salt. Blend until a jammy, sticky mix forms.

Step 4

Press the base into either the lined tin or the chocolate bar moulds. Make an even base layer. Pop in the fridge.

Step 5

Make the mint filling: remove the coconut milk from the fridge. Scoop out 120g of the solid coconut cream (not the liquid and save the milk for curries etc) and add to a blender with the soaked cashews. Add in the coconut oil, maple syrup and a few drops of peppermint essence. Blend until smooth, scraping down the sides as necessary. Taste and adjust the peppermint but do not add too much as this may split the mix.

Step 6

Pour the mint filling over the chocolate bases and smoother over the top. Allow to chill in the freezer for 4-6 hours or overnight.

Step 7

Melt the chocolate over a bain-marie. Remove the solid mint slices from the freezer and slice into bite-sized pieces with a hot, sharp knife.

Step 8

Dip the mint bites into the chocolate, to just cover the top and so you can see the layers. Set on a piece of parchment paper and repeat to coat all the mint bites. Drizzle over any extra chocolate on top and set in the fridge for 10 minutes. Add on some flaky salt, if desired.

Step 9

Eat straight away and store leftovers in an airtight container in the fridge for 1 week or in the freezer for up to 1 month.

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