"Growing up, I used to love chocolate mints after dinner. This recipe is inspired by those and serves the same purpose, but you can indulge with these at any time of day."
Mint Chocolate Squares
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- Recipe Card
Prep time 30mins
Cook time 2hrs
Serves or Makes: 18
Recipe Card
For the base
ingredients
- 110 gram pecans
- 80 gram buckwheat
- 40 gram cacao powder
- 1/4 teaspoon vanilla powder
- 100 gram medjool dates, pitted
- 60 gram brown rice syrup or maple syrup
For the peppermint filling
ingredients
- 250 gram cashews, soaked in water overnight
- 100 gram brown rice syrup or maple syrup
- 50 milliliter water
- 2 teaspoon peppermint extract
- 100 gram cacao butter
For the chocolate glaze
ingredients
- 100 milliliter coconut oil, melted
- 60 gram cacao powder
- 50 gram maple syrup
- 6 mint leaves, finely sliced and stems removed
For the base
Method
Step 1
Line a 20cm square tin with parchment paper. First reduce the pecans to small pieces in the food processor. Add the buckwheat, cacao powder and vanilla then pulse to combine. Add the dates and brown rice syrup or maple syrup then process until the mixture is well combined and sticky.
Step 2
Press the mixture into the tin, pushing it down firmly with a spatula to create an even, level surface before placing the tin into the freezer.
For the peppermint filling
Step 1
Drain and rinse the cashews, discarding the soaking water, then add them to your processor with the syrup, water and peppermint and blend well. Melt your cacao butter in a saucepan until it has become liquid. Add this in last and continue to blend well until the mixture is smooth and creamy.
Step 2
Pour the peppermint filling over the base then put the tin in the freezer for a few hours until both the layers are solid.
For the chocolate glaze
Step 1
Meanwhile, make the chocolate glaze. Whisk all the ingredients except the mint leaves together in a bowl, then use the glaze immediately by pouring it over the set peppermint filling.
Step 2
Leave to freeze in the tin overnight, and then cut into small squares before serving. Top with the fresh sliced mint leaves.