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Ingredients
Base Ingredients
- 150 g ground almonds
- 20 g cocoa powder /raw cacao sugar free
- 20 g arrowroot
- 1 tsp GF baking powder
- 2 eggs
- 3 tbsp carob syrup (or other natural alternative)
- 3 tbsp water
Minty layer
- 175 g unsweetened coconut
- 2 tbsp boiling water
- 1 tbsp peppermint oil
- 60 g coconut oil
Dairy free ganache topping
- 200 ml coconut cream tinned coconut – omit water
- 100 g dairy free dark chocolate minimum 70% cocoa solids
- 1 tsp vanilla extract
Ingredients
Base Ingredients
Minty layer
Dairy free ganache topping
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Instructions
To Make the Base
- Preheat oven at 180 degrees celsius and line a medium shallow rectangle baking tin with grease proof paper.
- Whisk all of the base ingredients together and spread over the bottom of the tin – thin layer as will rise
- Bake for 12-15 minutes.
- Cool on a wire rack.
To Make the Minty Layer
- Putt all of the minty layer ingredients together in a blender and blitz – make sure mixed well.
- Spoon onto the cooled base and place in the fridge whilst you make the ganache.
To make the ganache
- Melt the chocolate either by using the glass bowl of boiling water in pan method – or alternatively melt the chocolate in a microwave.
- Then add the coconut cream and vanilla and mix well
- Spoon over the top of the minty layer and place back into the fridge for at least an hour before cutting or freeze for 20-30 minutes.
- Cut into squares and enjoy.
- This dessert freezes well.
Recipe Notes
* If you need this recipe to be egg free, use flaxseed or chia soaked in water for 30 minutes (1 tbsp to 3 tbsp water = 1 egg)
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