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Peppermint Slice with Thermomix Instructions

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Peppermint Slice with Thermomix Instructions


Peppermint Slice

base

  • 1 cup desiccated coconut (100 grams)
  • 1 cup almond meal (100 grams)
  • 1/4 cup cacao or cocoa (25 grams)
  • 2 tablespoons honey*(50 grams)
  • 1 tablespoon coconut cream (20 grams)
  • pinch of salt

middle

  • 1/2 cup cashew butter (125 grams)
  • 1/4 cup honey*(80 grams)
  • 1/3 cup coconut oil, melted (70 grams)
  • 2 tablespoons coconut cream (40 grams)
  • 1 teaspoon natural peppermint extract

top

  • 6 tablespoons cacao or cocoa powder
  • 4 tablespoons coconut oil, liquid
  • 2 tablespoons maple syrup
  1. Line a square 20cm tin with baking paper overhanging the sides for easy removal.
  2. Place the base ingredients into your processor and blend at high speed until the mixture resembles a fine, sticky crumb. Press the mixture firmly into the base of your prepared tin.
  3. To make the middle layer add the cashew butter, honey, coconut oil and coconut cream to your processor and blend until smooth and well combined. Add the extract and mix to combine. Pour the mixture over your base and place the slice into the fridge or freezer to set. Once the middle layer has set make the chocolate for the top.
  4. To make the chocolate topping mix the ingredients until they are well combined and spread the mixture evenly over your slice. Place in the fridge or freezer to set.
  5. Slice. Serve. Eat and enjoy.

Thermomix Method

  1. Line an 20cm square cake tin with baking paper over-hanging the sides for easy removal.
  2. Place the ingredients for the bottom layer into the thermomix bowl and blend at speed 10 for 10 seconds. Press the mixture firmly into the base of your prepared tin.
  3. Place the ingredients for the middle layer into your thermomix bowl and blend at speed 6 for 8 seconds. Pour the mixture over your base and place in the fridge  for 20 minutes to set.
  4. Once the middle layer is firm place the ingredients for the top layer into a bowl and stir until the mixture is well combined. Pour the mixture evenly over the slice and return to the fridge for several hours to set.
  5. Slice. Serve. Eat and enjoy.

*you can use rice malt syrup if you prefer.

notes –

  • I place the slice into the freezer for 20 minutes prior to slicing. Once sliced this can be stored and served straight from the fridge or freezer, it will not be stable at room temperature.
  • When making the chocolate topping ensure the coconut oil is not hot. I all the oil to the chocolate mixture one tablespoon at a time.

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