Description
This Vegan Mint Chocolate Slice is a decadent, dairy-free dessert featuring a crunchy almond and cacao crust, a smooth mint-infused coconut cream filling, and a rich dark chocolate topping. Perfectly balanced with fresh mint and pure maple syrup, this treat is ideal for refreshing and indulgent snacking, suitable for vegan diets.
Ingredients
Scale
Crust
- 2 cups ground almonds
- ½ cup cacao powder
- ½ teaspoon flaky salt
- 4 tablespoons vegan butter (or solid coconut oil)
- 2 tablespoons pure maple syrup
Mint Filling
- 5.5 oz cacao butter (melted)
- ½ cup fresh mint leaves
- 1 ½ cups coconut cream
- 3 ½ tablespoons coconut butter
- 6 tablespoons pure maple syrup
Chocolate Topping
- 7 oz vegan dark chocolate (finely chopped)
- 1 tablespoon vegan butter (or solid coconut oil)
Instructions
- Preheat and prepare pan: Preheat your oven to 175°C (350°F). Lightly grease the base and sides of an 8-inch square pan with oil or vegan butter, then line with parchment paper to prevent sticking.
- Make the crust dough: In a food processor, combine the ground almonds, cacao powder, flaky salt, coconut oil (or vegan butter), and maple syrup. Blend until the mixture sticks together forming a dough that holds its shape.
- Bake the crust: Evenly press the dough into the base of the prepared pan. Smooth it out with a spatula or flat-bottomed glass, then gently prick the dough several times with a fork. Bake in the oven for 15-18 minutes until lightly browned. Remove and let it cool to room temperature.
- Prepare the mint filling: Melt the cacao butter using a double boiler. In a high-speed blender, combine the melted cacao butter, fresh mint leaves, coconut cream, coconut butter, and maple syrup. Blend until completely smooth, then strain through a fine sieve to remove any mint leaf bits. Pour this evenly over the cooled crust layer.
- Set the filling: Place the pan with the mint filling into the freezer and let it set for 2-3 hours or overnight for best results.
- Make the chocolate topping: Melt two-thirds of the finely chopped vegan dark chocolate over a double boiler. Remove from heat and stir in the remaining third of chocolate along with vegan butter until all is fully melted and smooth.
- Top and chill: Spread the melted chocolate mixture evenly over the set mint filling. Refrigerate the slice for 15 minutes to allow the topping to firm up.
- Slice and serve: To cut the slice, heat a sharp knife by placing it in boiling water, then dry it thoroughly. Use the warm knife to gently slice through the chocolate layer, allowing it to melt slightly for clean cuts.
- Storage: Store finished slices in an airtight container in the refrigerator and consume within one week. Alternatively, freeze any unused portions and thaw as needed.
Notes
- For best flavor, use fresh mint leaves in the filling and strain to remove any fibrous bits.
- If cacao butter is unavailable, substitute with coconut oil but the texture may vary slightly.
- Pressing and pricking the crust prevents bubbling during baking and ensures even cooking.
- The double boiler method helps melt chocolate and cacao butter gently to avoid burning.
- The heating of knife before slicing prevents cracking and creates clean, neat slices.
- This slice can be frozen for up to 1 month for extended storage.
- Prep Time: 35 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
