Vegan Mint Slice

 

For every essential oil class I hosted & taught, I have prepared some oil-infused goodies for everyone that came along. So far thats over 10 classes and hands down this mint slice/cheesecake has been the absolute favourite! 

Its really easy, dairy, gluten and refined-sugar free. It packs a minty punch with two of my absolute favourite products;

  • doTERRA peppermint essential oil (yes, you can ingest oils!) If you don't already have an account with doTERRA for your essential oils, you can either learn more here, then follow the directions here, or contact me to get your oils at the best possible prices!
  • Super Greens (fresh mint flavour) by Australian vegan brand Prana On. You can buy this from your local health food store, or online at https://pranaon.com/shop/super-greens/ I LOVE this greens powder, it is actually really delicious!

Enjoy this recipe? Please post your comments below!

Prep Time15 minsCategory, , , ,

Ingredients:

For the base
 ½ cup raw cashews
 1 cup raw almonds
 2 tbsp cacao powder (I love the brand Loving Earth)
 6 fresh medjool dates
 4 tbsp coconut oil
For the filling
 1 cup raw cashews, soaked for 4-8 hours
  cup coconut cream
 1 tbsp Super Greens Powder (FRESH MINT) by Prana On
For the topping
 1 block of dark organic dairy-free chocolate
 12 drops doTERRA peppermint essential oil

Instructions:

1

You'll need to soak the cashews for at least 4-8 hours. Mine are usually soaked in the fridge overnight, which makes a gorgeous silky/creamy texture for the filling.

Cacao Base
2

Prepare the base first. Zoosh nuts into a meal, then tip into a mixing bowl and zoosh the dates & (melted) coconut oil.

3

Combine the wet and dry ingredients together with your hands and press mixture into either a cheesecake base or into silicon muffin trays if making individual serves as pictured. You want it to fill about 1/4 (1cm) of the tray.

Put the base into the freezer while you prepare the filling.

Cashew cream mint filling
4

Drain and rinse your soaked cashews, before tipping into your zoosher. Add the coconut cream and oil, then the greens powder and zoosh thoroughly, until you get a smooth, even consistency.

5

Pour the mixture over the base, leaving about 5mm at the top. return to the freezer while you tidy up & melt your chocolate topping.

Chocolate peppermint topping
6

Heat your chocolate over low heat until it is just melted. Drop in 1-2 drops of pure, therapeutic grade peppermint essential oil and mix thoroughly. Use a spoon to put a thin layer of the chocolate on top of the green mint filling. Return to the freezer one last time to allow to set completely (about 2 hours or more). Enjoy!

Ingredients

For the base
 ½ cup raw cashews
 1 cup raw almonds
 2 tbsp cacao powder (I love the brand Loving Earth)
 6 fresh medjool dates
 4 tbsp coconut oil
For the filling
 1 cup raw cashews, soaked for 4-8 hours
  cup coconut cream
 1 tbsp Super Greens Powder (FRESH MINT) by Prana On
For the topping
 1 block of dark organic dairy-free chocolate
 12 drops doTERRA peppermint essential oil

Directions

1

You'll need to soak the cashews for at least 4-8 hours. Mine are usually soaked in the fridge overnight, which makes a gorgeous silky/creamy texture for the filling.

Cacao Base
2

Prepare the base first. Zoosh nuts into a meal, then tip into a mixing bowl and zoosh the dates & (melted) coconut oil.

3

Combine the wet and dry ingredients together with your hands and press mixture into either a cheesecake base or into silicon muffin trays if making individual serves as pictured. You want it to fill about 1/4 (1cm) of the tray.

Put the base into the freezer while you prepare the filling.

Cashew cream mint filling
4

Drain and rinse your soaked cashews, before tipping into your zoosher. Add the coconut cream and oil, then the greens powder and zoosh thoroughly, until you get a smooth, even consistency.

5

Pour the mixture over the base, leaving about 5mm at the top. return to the freezer while you tidy up & melt your chocolate topping.

Chocolate peppermint topping
6

Heat your chocolate over low heat until it is just melted. Drop in 1-2 drops of pure, therapeutic grade peppermint essential oil and mix thoroughly. Use a spoon to put a thin layer of the chocolate on top of the green mint filling. Return to the freezer one last time to allow to set completely (about 2 hours or more). Enjoy!

Vegan Mint Slice
By | 2018-04-03T14:46:54+00:00 April 3rd, 2018|0 Comments

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