Raw macadamia mint slice

Ingredients

BASE:

1 cup buckinis*

½ cup cacao powder

1 cup macadamias

15 (300g) fresh dates, pitted

1 tbsp coconut oil

MINT LAYER:

1 cup macadamias, soaked overnight, drained

140ml can coconut cream

2 tbsp green food powder such as spirulina

1⁄3 cup rice malt syrup

¼ tsp salt

3–4 drops peppermint essence or peppermint oil (or to taste)

¼ cup coconut oil, melted

¼ cup cacao butter buttons, melted

TOPPING:

1 cup macadamias

¼ cup rice malt syrup ½ cup cacao powder

¼ cup water

1⁄3 cup cacao butter buttons, melted

Method

Line a 22cm x 22cm rectangular tin with baking paper.

For the base, place the buckinis in a food processor and process until it forms a powder.

Add remaining ingredients and process to combine. Press the mixture evenly into the tin and freeze until set.

Meanwhile, prepare the mint layer.

Place the macadamias and coconut cream into a food processor or blender and process until the mixture is very smooth.

Add remaining ingredients and blend until the mixture is smooth.

Spread evenly over the frozen base layer and put back in the freezer.

For the topping, place all the ingredients into a food processor or blender and blend until smooth.

Spread evenly over the choc mint layer and return to the freezer.

When the slice is set, cut into squares to serve.

Keep refrigerated in an airtight container for up to 2 weeks.

* Buckinis is activated buckwheat. You can find it in good health food stores.