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Hi.

I’m Holly Dyson + welcome. I provide plant-based catering for events and retreats in the Byron Bay region & beyond. Please visit ‘Work with me” for more information. I also upload delicious plant-based recipes.

Enjoy xx

Raw choc chip mint slice

Raw choc chip mint slice

Prep time; 20 minutes

Cook time; 2-3 hours

Serves; 8-10 slices


Ingredients; 

Base

1 cup almonds

1/2 cup dates 

1/4 tsp vanilla paste

1/4 tsp sea salt 

2 tbsp cacao 


Mint layer

1 1/2 cup soaked cashews 

1 cup coconut cream

1/4 tsp vanilla paste

5 drops peppermint oil 

1/4 cup maple syrup 

1/2 tsp spirulina 

2 tbsp coconut milk (or any plant based milk)

2 tbsp cacao nibs


Choc layer; 

1 Avocado 

2 tbsp cacao 

2 tbsp coconut butter/ coconut cream 

1/4 cup maple syrup 

1/4 tsp vanilla paste 


Directions;

Place almonds in the food processor and blitz until it resembles course flour. Add in the rest of the ingredients and process until all combined and it stick together in your fingers, about 1 minute. 

Line your pan with baking paper or if you have one that has a removable bottom no need.  

Tip the mix out of the processor and start pressing down with your fingers until its tightly compacted and reasonably level. (I use a flat spatula to press down and make sure its all even.)

Place in the freezer whilst you make your mint layer. (About 20 mins)


Place everything for your mint layer in the food processor/high speed blender apart from the cacao nibs and blend until the mixture is smooth. Add in the cacao nibs and fold them through. 

Pour mint mixture over the base layer. This should easily pour over and make a nice even layer. 

Place slice back in the freezer for about an hour. 


Pour everything for the chocolate layer in the food processor or hight speed blender and blend until smooth. 

Pour over the mint layer using a spoon to spread out evenly. 

Place back into the freezer for 2 hours. 

The top should be firm when taking it out. 

Lift out of the tin using baking paper and cut into your desired slice and enjoy!

Store in an airtight container in the fridge. 

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