Baby Led Feeding Healthy Mint Chocolate Overhead. Aileen Cox Blundell Healthy Homemade Baby Food Recipes.

It has been a crazy busy few months here at Baby Led Feeding and I’ve missed sharing as much new recipes as I previously had. But those days are gone my friends and I’m BACK and am super excited to be cooking new recipes again 🙂

We were away camping in rainy Ireland last week with the little ones. If you live here you will know what the summer has been like so far. We went swimming in the sea … in the rain. We jumped off the pier (not the baby) … in the rain. We went kayaking down the river Moy … in the rain and played lots of card games … looking out at the rain. BUT! It was amazing! Spending time with my lovely family in any weather is the best craic ever and we made the most of every minute.

We came back to a garden that looked like it hadn’t been mowed ever and a mint plant that had quadrupled in size, so before the snails made light work of the leaves I grabbed as much as I could off the plant. Most are currently in bags in my freezer waiting for some more mint inspired recipes to come along but these ones were put to good use. Think, Aero chocolate on a seed bar cookie. They are pretty fab and the kids loved them.

Baby Led Feeding Healthy Mint Chocolate Slice. Aileen Cox Blundell Healthy Homemade Baby Food Recipes.

The base is as healthy as I could possible dream up. It is packed with oats, linseed and crackers. I used a natural cracker that I found in my local supermarket. They were made with only healthy ingredients and no rubbish and were high in Omega-3’s as they contained chia seeds. The Linseed I used also contained ground down sunflower seeds, pumpkin seeds and goji berries which added a really delicious taste to the base. It can be eaten raw but I find by baking it helps hold it together making it easier for little hands to manage.

The mint layer is lusciously creamy and the chocolate just sets these treats off to new delicious heights. The best thing about is that once you have soaked the cashews overnight it is so fast and easy to make.

I used a half teaspoon of spirulina in the mix to get that gorgeous mint green colour. Only because I ran out of spinach leaves, which is not something that often happens in our house. If you don’t want to buy spirulina then I have an amazing trick for you! Natural food dyes that take less than 6 minutes to make!

Preheat your oven to 180ºC, place about 10 spinach leaves on a baking tray and bake for 6 minutes. They should go hard but still be quite green looking. Place the leaves in a pestle and mortar and grind them to a fine powder. They actually grind down in a few squishes and “hey presto” you have a healthy, unprocessed, chemical free natural green food colouring! Just use a teaspoon of the spinach powder instead of the spirulina. I promise they won’t taste of spinach!

I’m feeling pretty proud of this recipe right now and can’t believe that something so delicious can be made from using such simple ingredients. Yes I definitely will be eating some of my toddlers treats (if there are any left).

I hope you and all your lovely little ones are keeping well.

Aileen & Oscar xoxo


Baby Led Feeding Healthy Mint Chocolate Slice Front Shot Zoomed in. Aileen Cox Blundell Healthy Homemade Baby Food Recipes.

      • PREP TIME
      • 20 minutes
      • COOK TIME
      • 10 minutes
      • TOTAL TIME
      • 30 minutes
      • SERVES
      • 16 Portions

What goes in...

  • Base
  • 70g oats
  • 40g crackers (see note above about crackers used)
  • 70g milled linseed
  • 2 medjool dates – soaked in boiling water for 10 minutes
  • 50g melted coocnut oil
  • 1 banana
  • Mint Layer
  • 200g cashews (soaked in water overnight)
  • Handful mint leaves (roughly 20g)
  • 1/2 teaspoon spirulina or 10 spinach leaves (see note above)
  • 3 tablespoons maple syrup
  • 4 drops mint oil
  • Chocolate
  • 40g cacao butter
  • 1 teaspoon cacao powder
  • 1 tablespoon maple syrup
  • 1 heaped teaspoon almond/cashew butter

How to make it...

NOTE: Make sure you have soaked your cashews in water overnight before using them.

  1. Preheat oven to 180ºC
  2. Add the crackers, oats and linseed to a blender and blend until it starts to resemble a fine powder, then pour into a bowl and leave aside.
  3. Drain the medjool dates then add them to a blender along with the melted coconut oil and banana and whizz it up until it is smooth and creamy. Pour into the oats and cracker mixture and use your hands to mix it throughly around.
  4. Pour into a small tin lined with parchment paper (My tin is 9″ x 9″). Press down with a spoon and smooth the base so that it is evenly spread then bake for 12 minutes. Remove from the oven and leave to cool.
  5. To make the mint layer, drain the cashew nuts then add to a food processor along with the other mint layer ingredients and blend until it turns smooth and creamy. You may need to stop a few times to scrap the sides down. It will take a good 6 or 7 minutes to get it really smooth but its so worth it.
  6. Pour the mint layer on top of the base layer and smooth over with a spatula.
  7. To make the chocolate, melt the cacao butter in a bowl over a saucepan of boiling water. When the butter has fully melted remove from the heat and whisk in the remaining chocolate ingredients then pour over the mint layer.
  8. Place in the freezer for about 4 hours until it is fully set.
  9. Remove about 15 minutes before serving and cut into slices.