peppermint slice with a macadamia date base and chocolate topping

It would be fair to say most Aussie kids enjoyed an Arnott’s Mint Slice or two growing up. They’re basically a biscuit topped with mint cream and coated in chocolate. They’re not the healthiest treat out there so whilst I didn’t want to stray to far from the Arnott’s taste I did want to create something a little healthier.

A lot of ‘clean eating’ slices use dates and nuts as key ingredients for the slice base. I find this works really well and you’ll find a lot of our slices have dates, nuts, maple syrup and salt in the base. For this slice I chose to use macadamias however you could substitute for walnuts, pecans, almonds or brazil and still achieve a great result.

The middle layer of this macadamia chocolate mint slice uses natural almond butter along with coconut oil and maple syrup. The minty taste comes from a few drops of peppermint extract. The extract is very strong so be careful not to over do it.

I used cacao paste as the main ingredient for the ‘chocolate’ topping to reduce the calories and I was really pleased with the flavour. If you prefer the traditional chocolate taste then by all means substitute in some dark chocolate.

ingredients

for the base

• 1/2 cups macadamia nuts (you could also use walnuts, pecan, almonds or brazil)
• 1 cup pitted Medjool dates (approximately 10)
• 2 tbsp maple syrup
• 1/4 tsp salt
• 1 tbsp water

for the middle layer

• 1/3 cup almond butter
• 1/2 cup coconut oil
• 2 tbsp maple syrup
• 3 drops peppermint extract

for the top layer

• 225g cacao paste
• 1 tbsp coconut oil
• 1/4 cup maple syrup
• 1/4 tsp salt

directions

for the base

1. Add the macadamia nuts and dates to a food processor and blend until almost smooth. You still want some small crunchy bits in there. (Thermomix 10 seconds, speed 7)
2. Add the maple syrup, salt and water to the mixture and blend until combined. (Thermomix 5 seconds, speed 3).
3. Line a 20cm by 20cm (8in) baking tin with baking paper and press the crust mixture evenly over the tin.
4. Place in freezer to set while you prepare the middle layer.

for the middle layer

1. Melt the almond butter and coconut oil in the microwave. Do so at 25 second intervals. (Thermomix 100 deg, 1 minute, speed 2)
2. Stir through the maple syrup and peppermint extract. (Thermomix 10 seconds, speed 2)
3. Pour over the base and return to the freezer.

for the top layer

1. Melt the cacao paste and oil in the microwave. Do so at 25 second intervals. (Thermomix 100 deg, 1 minute, speed 2)
2. Add the maple syrup and salt and stir through. (Thermomix 10 seconds, speed 3)
3. Pour over the middle layer, spread out evenly and place in the freezer.
4. After 30 minutes cut the slice into squares. Store in the fridge or freezer.

Enjoy your macadamia chocolate mint slice!

For other slice ideas click here.