Spearmint & Orange adaption of the thin mint raw slice
Get on board with this!!!
Spearmint thin raw slice (on the right)
Ingredients:
Base
1 C raw almonds
1 C Medjool dates
1/4 C Raw Cacao powder
2-3 drops Doterra spearmint oil
3 Tbs coconut oil, melted
Top layer
1/4 C Coconut oil, melted
1/4 C Cacao powder
1 Tbs Pure maple syrup
Optional drop of spearmint oil
Directions:
In a food processor, blend the almonds 10-15 seconds until you are happy with the consistancy. Add the rest of the base layer ingredients, except the coconut oil, and process another 10-15 seconds to combine. Add the coconut oil and pulse a few more seconds to moisten the mixture.
Between 2 layers of baking paper, roll out your mixture until it is to the size of the pan. Remove the top layer of baking paper and place tray in the freezer or fridge.
In a small cup or bowl, whisk the top layer ingredients together until smooth. Pour over the bottom layer and return to the freezer for 1 hour to harden. Cut into desired dimensions. Store in freezer in airtight container
Cacao & Orange mouse raw slice (on the left)
Ingredients:
Base
1 C raw almonds
1 C Medjool dates
1/4 C Raw Cacao powder
1 tsp orange zest
2 drops Doterra wild orange oil
3 Tbs coconut oil, melted
Middle Layer
1/2 can of pure coconut cream semi frozen for 15 mins
3 Tbs coconut oil
3 tbs Rice Malt Syrup
1 tsp orange zest
2 drops Doterra Wild Orange oil
1/2 C Raw Cacao
1/2 Raw Cashews
Top layer
1/4 C Coconut oil, melted
1/4 C Cacao powder
1 Tbs Pure maple syrup
Optional drop of orange oil
Place you 1/2 of coconut cream in a glass dish in the freezer. Boil the kettle and pour boiling water in to Pyrex jug with the 1/2 cashews
In a food processor, blend the almonds 10-15 seconds until you are happy with the consistency. Add the rest of the base layer ingredients, except the coconut oil, and process another 10-15 seconds to combine. Add the coconut oil and pulse a few more seconds to moisten the mixture.
Between 2 layers of baking paper, roll out your mixture until it is to the size of the pan. Remove the top layer of baking paper and place tray in the freezer or fridge.
In a food processor, pulse your soaked and drained cashews until blended finely. Remove coconut cream from the freezer and add it to your food processor, add all the other middle layer ingredients and blend until smooth and creamy. Smooth this mouse layer on to the base and return to the freezer.
In a small cup or bowl, whisk the top layer ingredients together until smooth. Pour over the 2 layers and return to the freezer for 1 hour to harden. Cut into desired dimensions. Store in freezer in airtight container
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