Peppermint Cream Slice

This slice reminds me of these chocolate covered peppermint biscuits I use to enjoy when I lived in New Zealand.

This slice is a lot more tastier, I’d like to think it is healthier too 😉
Read through the recipe and work out for yourself what order you want to make the layers in, as I was making up the recipe and wasn’t too sure what the final product I was making would become! So I made the caramel first, then I made the base, then the cream and lastly I melted the chocolate, you decide what is more efficient for you!

Use organic, fair-trade/local ingredients where possible =)

peppermint cream slice
Preheat oven for 180 degrees.

Biscuit Base:
In a bowl mix the following until smooth.
1 cup of flour (you can use wheat flour or gluten-free flour, I tried it with buckwheat flour, it was quite nice)
¼ cup of raw cane sugar (or coconut sugar)
3 tablespoons of cacao
2 tablespoons of melted coconut oil
¼ teaspoon of baking powder
Pinch salt
90mls of water

Spread the mixture onto a baking tray (similar to these dimensions if possible 30cm x 20cm) lined with baking paper, poke the mixture a few times with a fork and cook in the oven for about 15 minutes at 180 degrees.
Set aside.

Cashew Cream:
In a pot melt the following on a low heat:
1/3 of a cup of coconut oil
1/4 a cup of raw cane sugar (or coconut sugar)
1 tablespoon of peppermint extract
In a high-speed blender or food processor blend the following until smooth and creamy then add it to the pot and mix until well combined:
1/3 cup of cashews, which have been soaked in hot water for about 30minutes, overnight if you have the time (drain and rinse).
If you want to make this recipe nut-free simply use sunflower seeds instead of cashews
2 tablespoons of rice malt (or maple syrup)
Set aside.

Melt 1/3 cup of raw cane sugar (or coconut sugar) over medium heat, stirring often, once the sugar has melted add:
1/3 cup of rice malt (or maple syrup) the sugar will most likely harden up slightly because the malt/syrup is cooler, it will melt again shortly!
1 teaspoon of peppermint extract
½ cup of coconut cream

Mix all of the ingredients together with a spoon and let it bubble for a few minutes, stirring often. Set aside and let the caramel cool, after letting it set aside for around 30minutes it should thicken up.

Melt 100g of dark vegan fair-trade chocolate in a double boiler (200g if you want to cover both the top and the base of the slice with chocolate, covering the bottom of the slice with chocolate is optional! But it does make it so much more delicious)

To assemble the Peppermint Cream Slice follow these steps:
If you choose to cover the bottom of the slice in chocolate carefully put the cooked slice upside down on a sheet of baking paper in a container that is safe to freeze and spread half of the chocolate onto the bottom of the Biscuit Base, put it in the freezer for a minute or two for the chocolate to set.
Take the slice out of the freezer and carefully flip it over so the chocolate is on the bottom of the baking sheet then spread the Cashew Cream evenly on the side of the Biscuit Base that does not have chocolate on it.
Next spread the Caramel followed by covering with the remaining melted chocolate.
Pop the slice into the freezer or the fridge for it to harden up/set before cutting it into the size you want.

I cut up the slice in the morning after letting it sit in the freezer overnight.

Enjoy =)

Also if you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them! Thank you =)

x Missy

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