May, 2021 // Chocolate Recipes | Recipes

Chocolate & Peppermint Crunch

Servings: Makes 24 squares

By Carla Oates

This striking slice is full of skin-loving good fats as well as our SUPERCHARGED super-greens blend—DAILY SUPERGREENS Inner Beauty Support. With high-fibre buckwheat and healthy raw chocolate, this moreish recipe is equal parts nutritious and delicious. 

Ingredients

  • Base:
  • 1⁄2 cup (100g) buckwheat groats
  • 1⁄4 cup (30g) cacao powder
  • 1 1⁄2 cups (165g) pecans
  • 1⁄4 cup (60ml) maple syrup
  • 40g nut butter
  • 1⁄2 teaspoon vanilla bean powder
  • Pinch of Himalayan salt
  • Filling:
  • 1 medium avocado, halved, stone removed and flesh scooped out
  • 1⁄2 cup (125g) coconut butter, melted
  • 2 tablespoons maple syrup
  • 3 teaspoons DAILY SUPERGREENS Inner Beauty Support
  • Pinch of Himalayan salt
  • 4-6 drops of essential food-grade peppermint oil, to taste
  • Raw chocolate:
  • 1⁄3 cup (35g) cacao powder
  • 35g cacao butter, coarsely chopped
  • 3 teaspoons maple syrup
  • 3 teaspoons coconut oil

Method:

  1. Lightly grease and line a 25 x 16 x 3cm tray with baking paper.
  2. To prepare the base, lightly toast the buckwheat groats in a medium frying pan over low-medium heat for 2 minutes, or until golden and crisp.
  3. Set aside to cool.
  4. Place the remaining base ingredients in a high-speed blender. Blend until finely chopped and mixture begins to bind together. Transfer to a medium bowl. Add the toasted buckwheat and stir to combine. Press into the base of the prepared tray. Smooth over with the back of a spoon. Refrigerate for 30 minutes, or until firm.
  5. To prepare the filling, combine all of the ingredients in a high-speed blender. Blend until smooth. Spread the filling over the set base. Refrigerate for 15 minutes.
  6. To make the raw chocolate, half-fill a small saucepan with water and bring to a simmer. Place all of the ingredients in a heatproof bowl. Take the pan off the heat and set the bowl over the top.
  7. Ensure the base of the bowl does not touch the water. Leave for 5 minutes, or until the cacao butter and coconut oil melt. Stir to combine.
  8. Pour the raw chocolate over the filling, tilting the tray or spreading to cover in an even layer. Refrigerate for 15 minutes, or until set.
  9. Using a hot knife, cut into 24 squares.
  10. Store in an airtight container in the refrigerator for up to 5 days. Alternatively, you can freeze for up to 3 months.
Carla Oates
Carla Oates Carla Oates is the founder and CEO of The Beauty Chef, and a pioneer in the ingestibles and gut health space. A former beauty editor turned wellness innovator, Carla created The Beauty Chef's first product Glow® in 2009—a groundbreaking fermented supernutrient powder with pre, pro & postbiotics. Today, she works alongside a team of naturopaths, nutritionists and microbiologists to develop The Beauty Chef's range of probiotic formulas, fermented for potency at their state-of-the-art Probiotic Lab in Sydney. Carla is also the author of three books, a longtime natural beauty columnist, and a sought-after speaker who has been featured at VOGUE Codes, WWD Beauty Summit and various international events and media.

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