Frozen choc mint slice
3/4 cup almond meal
3/4 cup desiccated coconut
1/4 cup melted coconut oil
1 tbsp rice malt syrup or honey
1 tbsp cacao
1 tsp pure vanilla essence
Mint choc icing
½ cup coconut oil, softened but not melted
3 tbsp cacao
2 tbsp almond butter
4 tbsp rice malt syrup or raw honey
1 tsp vanilla
A few good shakes pink salt
1 tsp peppermint essence or oil
1. Put all the base ingredients in a food processor and blend until combined – put in a 20cm by 20cm baking paper lined pan. Use a spatula to evenly press it down, put in the freezer while you make the icing.
2. Put all the Mint choc icing ingredients except for the rice malt syrup into a small blender or food processor, blend until combined, then add the rice malt syrup and blend again, this time only for a few seconds until it is all mixed in - if you over mix it it will separate, if this happens add the 2 tbsp of boiling water.
3. Get the base out of the freezer and spread the icing over the top. Using a spatula to spread it evenly. Put back in the freezer for an hour or so.
4. Cut into squares, or use a circular cookie cutter to cut circles, serve topped with fresh mint leaves.