FUDGY MINT SLICE

 
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Recipe & Photo by Emily Von Euw THIS RAWSOME VEGAN LIFE

AUTHOR NOTES

This is a delicious, luscious, creamy, sweet recipe. It has a subtle mint flavour, is made up of mostly vanilla cashew cream, and topped with a layer of fudge. Basically: heaven in your mouth. All the ingredients have health benefits but there’s one in particular that is exceptionally nutritious: chlorella! It’s dried green algae. Sounds gross and weird, yes. But once you get to know it, ya might love it like I do.

SERVES:   Makes 8 big slices

PREP TIME:  15 Minutes

DIETARY CONSIDERATION:  Vegan, Vegetarian, Paleo, Sugar Free, Dairy Free, Soy Free, Gluten Free 

INGREDIENTS 

Base:

  • 1 Cup Rolled Oats

  • 1 Tablespoon Cacao Powder

  • 1/2 Cup Dates

  • 2 Tablespoons Melted Coconut Oil

  • Pinch Sea Salt

Middle:

  • 1 Cup Cashews (preferably soaked for 6 hours in water, then rinsed)

  • 1/4 Cup Coconut Sugar

  • 2 Tablespoons Melted Coconut Oil

  • 2 Tablespoons Melted Cacao Butter

  • 1/4 Teaspoon Vanilla Powder

  • 2 Tablespoons Fresh Lemon Juice

  • Water, if/as needed (I used about 2 Tablespoons)

  • 1 Teaspoon Sun Chlorella Pure Powder

  • 1 Drop Peppermint Essential Oil

Fudge:

  • 2/3 Cup Cacao Powder

  • 1/2 Cup Coconut Oil

  • 2/3 Cup Brown Rice Syrup

EQUIPMENT 

Blender

Food Processor

DIRECTIONS

Base: process the oats into flour in a food processor or blender, then add the rest of the ingredients and process until a thick, moist dough forms. It should hold its shape when pressed between two fingers. If it’s too moist, add some more oats. If it’s too crumbly, add some more dates or coconut oil. Press into the bottom of a lined baking pan and leave in the fridge.

Middle: blend all ingredients together – except the chlorella and mint oil – until smooth, like yogurt in consistency, but slightly thicker. Adjust according to taste. Scoop half of this onto your base. Now add the chlorella and mint oil to the remaining mix in the blender and blend. Pour over your first layer. Put in the fridge so it can thicken up, then pour the fudge over top. Leave in the fridge overnight and slice the next day.

Fudge: melt the coconut oil then stir all the ingredients together until you have a smooth, thick chocolate batter. If it’s too sweet, add more coconut oil or cacao powder. If it’s not sweet enough, add more brown syrup. Add some salt and/or vanilla if you like. Spread evenly into a lined pan and leave in the fridge until solid, it should take an hour or less. Enjoy!

NOTES: I had fudge in the fridge already before I started this recipe, so I sliced some pieces of it and put them in between my white and green layers, then melted the rest and added it to the top. Do this if you wanna! It makes it cute. And we like it cute.*If your dates are dry, soften by letting them sit in warm water for 15 minutes. Make sure you drain them well before use.

 
Stacey Christie