Choc Mint Slice (Vegan & Gluten Free)

These are really yummy,  you can have them a choc mint flavour or leave out the mint and leave it as just chocolate.  I did both, as my eldest son doesnt like mint and both are awesome!  This is probably one of my favourite bases too!

Choc Mint Slice (or Chocolate slice)

Makes 16-18 Small Squares

Topping Ingredients:

  • 1 Cup Pumpkin Puree
  • 1/3 Cup Almond Butter (or peanut or cashew butter)
  • 1/3 Cup Chocolate Chips or mini carob buds (Optional – for topping)
  •  2-3 Tbsp Honey
  • 1/4 Cup Natural Cocoa
  • 1/2 Tsp Mint Extract (omit if just wanting a choc flavour)

Crust Ingredients:

  • 1 Cup Slivered Almonds
  • 1 Cup Pitted Dates
  • 1 Tbsp Cocoa
  • 1-2 Tbspn water to make the crust a little wet and doughy.  Add last to check consistency.

Filling and Crust Directions:

  1. Place all topping ingredients (except chocolate chips) into food processor. Blend until smooth.
  2. Set mixture aside.
  3. Blend and/or pulse all crust ingredients in a food processor until nut consistency is like sundae topping nuts (still visible small chunks).
  4. Add a little water if needed to make it easier to stick together

Assembly Directions:

  1. In an 8×8 pan or glass dish grease with a non-stick healthy cooking spray.
  2. Press Crust evenly into the bottom of the pan.
  3. Spread Mint Fudge Chocolate topping mixture evenly overtop of crust.
  4. Top with chocolate chips (optional – if you are using this as a snack do not add the chocolate chips)
  5. Cover with saran wrap and place in the freezer overnight.
  6. Remove from the freezer and cut into squares


Individual Choc Mint Slice using a patty pan in a 12 cup muffin tin and put in freezer.

And I made the choc mint one as a slice


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