Chocolate and mint have to be the best flavour combination, ever. It's like they're mint to be.
I will admit that these mint slices might seem laborious at first, but they are actually so easy to make. Chuck everything in the blender, freeze, coat in chocolate and done. If you're like me though and are quite impatient, you'll find yourself snacking on the filling before it's ready. But it all goes down the same way, right?
A healthier, sugar-free variation on the classic Aussie favourite, these mint slices are sweetened by dates and made of a base of cashews. I love how versatile cashews are, and I'm so glad I don't have a cashew allergy because that would make being vegan quite a challenge! If you can get ahold of some peppermint oil, I highly recommend it. While peppermint extract, which is easier to find, lends these a minty flavour, peppermint oil ups that menthol kick a notch.
In terms of the blueish hue, I had some Butterfly Pea Tea on hand that has a beautiful blue colour. I just sprinkled about a tablespoon of them into the mix. I didn't add this to the recipe because I'm aware it's not a commonly found ingredient. And in all honesty, these will taste amazing regardless of their colour. But feel free to experiment with what you have in the kitchen too. Sometimes, a pinch of Spirulina or Chlorella can impart a nice green colour which also looks minty. Just make sure not to add too much of these two because in all honesty, they both taste foul. 😅
I hope you enjoy these mint slices, they're actually so good after dinner as the peppermint helps with digestion and gives you that cooling, refreshing sensation. If you make this recipe, I'd love to see it! Make sure to tag #revelinplants on social media 🙂
To make blending easier, soak the cashews and the dates in enough water to cover them at least an hour in advance.
Blend all the ingredients for the filling in a high-speed blender, making sure to scrape the sides of the bowl as you go.
Once blended, scoop the filling mixture out into a container and freeze for 30 minutes, when it's solid enough to shape into slices.
When the mixture is solid enough to shape, form it into balls and press them gently to create the mint slice shape. Lay them out on a parchment lined pan and freeze for another hour.
When the hour is almost up, get started on the chocolate coating. Melt the chocolate with the coconut oil in either the microwave (in 10 second intervals) or by placing the bowl of chocolate on a pan of boiling water. (make sure the water does not touch the chocolate)
Dip the shaped fillings into the chocolate one by one and freeze them for another 15 minutes. And they're ready to enjoy!
Ingredients
Directions
To make blending easier, soak the cashews and the dates in enough water to cover them at least an hour in advance.
Blend all the ingredients for the filling in a high-speed blender, making sure to scrape the sides of the bowl as you go.
Once blended, scoop the filling mixture out into a container and freeze for 30 minutes, when it's solid enough to shape into slices.
When the mixture is solid enough to shape, form it into balls and press them gently to create the mint slice shape. Lay them out on a parchment lined pan and freeze for another hour.
When the hour is almost up, get started on the chocolate coating. Melt the chocolate with the coconut oil in either the microwave (in 10 second intervals) or by placing the bowl of chocolate on a pan of boiling water. (make sure the water does not touch the chocolate)
Dip the shaped fillings into the chocolate one by one and freeze them for another 15 minutes. And they're ready to enjoy!
