Description
This Vegan Mint Chocolate Slice is a decadent, refreshing dessert perfect for any occasion. Featuring a crunchy almond and cacao shortbread base topped with a smooth, creamy mint filling and a rich dark chocolate ganache, it is a delightful treat that combines vibrant mint flavor with luscious chocolate texture. Entirely plant-based and free from dairy, it caters to vegan diets while delivering indulgent taste and satisfying texture.
Ingredients
Scale
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 Filling
- 5.5 oz cacao butter (melted)
- ½ cup fresh mint leaves
- 1 ½ cups coconut cream
- 3 ½ tablespoons coconut butter
- 6 tablespoons pure maple syrup
Chocolate Topping
- 7 oz vegan dark chocolate (finely chopped)
- 1 tablespoon vegan butter (or solid coconut oil)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 175°C (350°F). Lightly grease the base and sides of a square 8-inch pan with some oil or vegan butter, then line it with parchment paper to prevent sticking.
- Make the Crust: In a food processor, combine ground almonds, cacao powder, flaky salt, coconut oil (or vegan butter), and maple syrup. Blend until the mixture sticks together forming a dough.
- Press and Bake the Crust: Evenly press the dough into the base of the prepared pan using a spatula or a flat-bottomed glass. Prick the dough several times gently with a fork to prevent bubbling. Bake in the preheated oven for 15-18 minutes until slightly browned. Remove and let cool to room temperature.
- Prepare the Mint Filling: Melt cacao butter in a double boiler. In a high-speed blender, combine melted cacao butter, fresh mint leaves, coconut cream, coconut butter, and maple syrup. Blend until smooth and creamy. Pass the mixture through a fine sieve to remove any pieces of mint leaves for a smooth texture. Pour the filling evenly over the cooled crust in the pan. Place the pan in the freezer to set for 2-3 hours, or refrigerate overnight for best results.
- Make the Chocolate Topping: Melt about two-thirds of the vegan dark chocolate over a double boiler. Remove from heat and stir in the remaining chopped chocolate pieces and vegan butter or coconut oil until everything melts together into a smooth ganache. Spread this evenly over the set mint filling with a spatula.
- Set the Topping: Place the pan in the fridge and chill for 15 minutes until the chocolate topping is firm and set.
- Slice and Serve: To cut neat slices, heat a sharp knife in boiling water, wipe it dry, then slice the dessert gently allowing the warmth to glide through the chocolate layers cleanly.
- Storage: Store slices in an airtight container in the refrigerator for up to one week. You can also freeze portions and defrost them as needed to enjoy later.
Notes
- For best results, use a high-speed blender to achieve a smooth mint filling.
- Allow the crust to cool completely before adding the mint filling to prevent melting.
- Heating the knife before slicing ensures clean, neat pieces without cracking the chocolate topping.
- You can substitute vegan butter with solid coconut oil throughout the recipe as needed.
- This dessert tastes best when chilled, so allow ample time in the freezer and fridge for setting.
