Mint Chocolate Slice
These mint chocolate slices are a perfect healthy treat for baby led weaning. And they taste so deliciously indulgent even the grown ups will love them.
Ingredients
- 70 g oats
- 40 g crackers see note above about crackers used
- 70 g milled linseed
- 2 medjool dates - soaked in boiling water for 10 minutes
- 50 g melted coocnut oil
- 1 banana
- 200 g cashews soaked in water overnight
- Handful mint leaves roughly 20g
- ½ teaspoon spirulina or 10 spinach leaves see note above
- 3 tablespoons maple syrup
- 4 drops mint oil
- 40 g cacao butter
- 1 teaspoon cacao powder
- 1 tablespoon maple syrup
- 1 heaped teaspoon almond/cashew butter
Method
- Preheat oven to 180ºC
- 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.
- 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.
- 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.
- 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.
- Pour the mint layer on top of the base layer and smooth over with a spatula.
- 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.
- Place in the freezer for about 4 hours until it is fully set.
- Remove about 15 minutes before serving and cut into slices.
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