Description
This Vegan Mint Chocolate Slice is a delightful no-bake dessert featuring a crunchy almond cacao crust, a creamy mint-infused coconut filling, and a rich dark chocolate topping. Perfectly balanced with natural sweetness from maple syrup and fresh mint aroma, this treat is vegan-friendly, indulgent yet wholesome, ideal for mint and chocolate lovers.
Ingredients
Scale
For the Crust
- 2 cups ground almonds
- ½ cup cacao powder
- ½ teaspoon flaky salt
- 4 tablespoons vegan butter (or solid coconut oil)
- 2 tablespoons pure maple syrup
For the Mint Filling
- 5.5 oz cacao butter (melted)
- ½ cup fresh mint leaves
- 1 ½ cups coconut cream
- 3 ½ tablespoons coconut butter
- 6 tablespoons pure maple syrup
For the Chocolate Topping
- 7 oz vegan dark chocolate (finely chopped)
- 1 tablespoon vegan butter (or solid coconut oil)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 175°C (350°F). Lightly grease the base and sides of a square 8″ pan with oil or vegan butter, then line it with parchment paper for easy removal.
- Make the Crust Dough: In a food processor, combine ground almonds, cacao powder, flaky salt, vegan butter (or coconut oil), and maple syrup. Blend the ingredients until they stick together, forming a dough.
- Form and Bake the Crust: Evenly press the dough into the base of the lined pan. Smooth the surface with a spatula or flat-bottomed glass. Gently prick the dough several times with a fork to prevent bubbling. Bake for 15-18 minutes until slightly browned, then let it cool completely to room temperature.
- Prepare the Mint Filling: Melt the cacao butter over a double boiler. In a high-speed blender, combine the melted cacao butter, fresh mint leaves, coconut cream, coconut butter, and maple syrup. Blitz until smooth. Strain the mixture through a sieve to remove any mint specks for a silky finish. Pour this mint filling evenly over the cooled crust.
- Set the Mint Layer: Place the pan in the freezer for 2-3 hours or overnight to allow the mint filling to fully set and firm up.
- Make the Chocolate Topping: Melt two-thirds of the chopped vegan dark chocolate over a double boiler. Remove from heat and stir in the remaining chocolate pieces along with vegan butter until everything melts together to a smooth consistency.
- Apply the Chocolate Topping: Spread the melted chocolate mixture evenly over the set mint layer using a spatula. Transfer the pan to the fridge and chill for 15 minutes to let the topping firm up.
- Slice and Serve: Heat a sharp knife by placing it in a jug of boiling water, then dry it. Gently cut through the set layers; the warmed knife will allow smooth slicing without cracking the chocolate top.
- Storage: Store the slices in an airtight container in the fridge for up to one week. Alternatively, freeze leftovers and thaw portions as needed for convenient future treats.
Notes
- Pressing the crust firmly and pricking with a fork helps it bake evenly without puffing.
- Straining the mint filling ensures a smooth texture free from leafy bits.
- Using a warm knife to slice prevents the chocolate topping from cracking or breaking unevenly.
- These slices can be frozen to extend their shelf life and thawed before serving.
- Customize sweetness by adjusting the amount of maple syrup according to taste.
