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closeup of chocolate mint slices with fresh mint leaves.
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Vegan Mint Chocolate Slice

Easy chocolate mint traybake with a gluten-free chocolate shortbread crust topped, creamy mint ganache and dark chocolate topping.
Course Dessert
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 40 minutes
Chilling Time 2 hours
Total Time 2 hours 40 minutes
Servings 16
Calories 384kcal

Ingredients

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 Layer

Topping

Instructions

  • Preheat your oven to 175°C (350°F). Lightly grease the base and sides of a square 8" pan with some oil or vegan butter, then line with parchment paper.
  • For the crust, add the almond flour, cacao powder, salt, coconut oil, and maple syrup to your food processor and blend until the ingredients stick together to form a dough.
  • Evenly press the dough into the base of the pan and smooth it out with a spatula or flat bottomed glass. With a fork, gently prick the dough several times. Bake for 15-18 minutes until slightly browned, then allow to cool to room temperature.
  • For the mint filling, melt the cacao butter over a double boiler. Add the melted cacao butter, fresh mint leaves, coconut cream, coconut butter, and maple syrup to your high-speed blender and blitz until smooth. Pass the mixture through a sieve to remove any specs of mint leaves. Pour into the tray on top of the shortbread base in an even layer. Place in the freezer to set for 2-3 hours (overnight if preferred).
  • For the topping, melt two-thirds of the chocolate over a double boiler. Once melted, remove it from the heat and stir in the remaining third of chocolate and vegan butter, stir until melted thoroughly. Use a spatula to spread it over mint filling in an even layer. Place in the fridge for 15 minutes to set.
  • To slice, place a sharp knife in a jug of boiling water to heat it. Wipe the knife dry and gently cut, allowing the heat from the knife to melt through the slices.
  • Store these slices in an airtight container in the fridge and consume within a week. Alternatively you can freeze any unused portions and defrost as needed.

Nutrition

Calories: 384kcal | Carbohydrates: 19g | Protein: 6g | Fat: 26g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 79mg | Potassium: 233mg | Fiber: 5g | Sugar: 10g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 3mg