Raw Cacao Peppermint Slice, oh so nice! ... and some details on cacao!

Updated: Sep 18


Words cannot describe how divine this treat is! Creamy, fresh, crunchy...there are so many words I can put to it. It just melts in your mouth, just as chocolate should. Although this isn't just any chocolate, this is wholefood chocolate, the real chocolate, nature's chocolate.

I use all natural organic cacao powder and cacao butter to produce my chocolatey treats. These ingredients originate from the cacao tree, also referred to as 'theobroma cacao', meaning 'food of the Gods'. The tree produces a fruit/pod which encases 20-40 purple coloured seeds, referred to as the 'cacao beans', which are surrounded by a sweet white pulp. Two harvests are produced by each tree in a year, yielding 20-30 pods and approximately 450 grams of chocolate. Following harvesting, the pods containing the beans are left to ferment, producing the true chocolate flavor, and are then dried. Finally, the dried cacao beans undergo separation of what we know as 'cacao powder' from 'cacao butter' via a cold-pressing process (note: this is different to the processing of 'cocoa' which we find in products such as cocoa powder and your average chocolate; they undergo heating to separate the powder and butter and therefore aren't as nutrient rich as cacao).

Cacao butter, also referred to as 'theobroma oil', is highly stable pale-yellow saturated fat. The seperated cacao powder contains a large range of benefits to our bodies, especially when it is consumed without refined sugars and vegetable oils. Amongst fat, cacao also provides an array antioxidants, vitamins, minerals, fiber, natural carbohydrates, and protein that assist with with vitality and the feeling energised. Additionally, cacao contains a stimulant known as 'theobromine', a stimulating compound that is similar to caffeine, therefore if you are sensitive to caffeine (like myself) it is best to consume before 3pm to ensure you get a good night's sleep.

Anyways, back to the slice... the combination of coconut and Doterra peppermint essential oil is refreshing and really brings this treat together. This recipe is subtly sweet thanks to the dates and has a beautiful overpowering freshness thanks to the peppermint flavouring. If you would like to inquire about purchasing some of this peppermint essential oil, please do not hesitate to contact me.

Ingredients

Base

- 2 cups of almonds

- 4 mejdool dates or 2 tablespoons of rice malt syrup (can add more if you prefer it sweeter or use less if you prefer it less sweeter)

- 2 tablespoons of organic cacao powder

- 2 tablespoons of organic coconut oil

Filling

- 250 grams of flaked, dessicated or shredded organic coconut

- 2 tablespoons of organic coconut oil

- 15-20 drops (depending on how strong you like) of Doterra peppermint essential oil

Chocolate Topping

- 2 tablespoons of organic cacao powder

- 1/2 cup of cacao butter

Method

1. In your food processor (I use my Thermomix), combine almonds, dates/rice malt syrup, 2 tablespoons of cacao powder and 2 tablespoons of coconut oil until a moist crumby consistency forms.

2. Line a 20cm x 30cm slice tin with baking paper and add the crumby mixture, pressing down firmly with your hands. Add to the freezer for approximately 15 minutes or until firm.

3. Next, add to the food processor the coconut and 2 tablespoons of coconut oil, and blend until a thick paste forms. Add to a seperate bowl and place the 10 drops of Doterra peppermint essential oil, stir gently to combine.

4. Take the base out of the freezer and smoothly spread the coconut mixture over the top. Add to the freezer for another 15 minutes.

5. Fill a 1/4 of a small pot with water and bring to a simmer. To a metal/glass bowl, add the cacao butter and 2 tablespoons of cacao powder, and place over the top of the pot. Stir gently until mixture has melted and combined.

6. Pour this chocolate mixture over the top of the slice and place in the freezer for another 30 minutes. Slice up and enjoy! Best stored in the fridge for up to a week/freezer for up to 3 months.


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