Being such a quick and easy recipe, this no bake mint slice is always on my go to list, for when I want a satisfying, decadent, and vegan sweet treat, without having to make the trip down the street.
Place chopped dates and water in a small saucepan and bring to the boil on medium heat.
Stirring the date mixture occasionally till date mixture is smooth.
Set date mixture aside to cool completely.
In a food processor, add the digestives, cocoa powder, roasted hazelnuts and pulse till combined.
Then add cooled, date mixture and coconut oil and pulse till combined and desired texture is reached.
I prefer a fine crumb texture but you can have a chunkier crunchier texture.
Pour biscuit mixture into a lined baking tray and press mixture firmly and evenly into tray.
I used a 25 x 20 cm brownie tray.
Put base in fridge to chill, while you prepare the mint icing.
In a medium size bowl, add the icing sugar and 2 drops of peppermint essential oil.
If you don't have essential oil, you can use 2 tsp of peppermint essence.
Then add the soy milk a tbsp at a time until you reach a thick consistency.
Icing mixture should be firm & thick to stir but, runny when you lift the spoon and let the icing fall.
Add more icing if too runny and milk if too thick
Pour icing mixture on to base mixture, making sure to spread icing mixture evenly, covering the whole base.
Then return tray to fridge to set for 30 min.
For the chocolate coating, mix all chocolate coating ingredients into a bowl till incorporated.
Then pour chocolate mixture on top of cooled mint icing, making sure all is covered evenly.
Then return tray to fridge to set for 1 - 2 hrs before slicing.
You can add more or less peppermint oil or essence to taste.
Put tray in fridge to set for 30 min per stage to make it easier to pour the next layer.
Mint Slice can be stored in a airtight container in the fridge for 1 month, that’s if you haven’t eaten them all… lol
*Nutrition information is approximate and is meant as a guide only*