Chocolate & Peppermint Crunch
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:
- Lightly grease and line a 25 x 16 x 3cm tray with baking paper.
- 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.
- Set aside to cool.
- 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.
- 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.
- 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.
- 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.
- 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.
- Using a hot knife, cut into 24 squares.
- Store in an airtight container in the refrigerator for up to 5 days. Alternatively, you can freeze for up to 3 months.
