Last summer I was looking for recipes where I could use peppermint from the garden and I found this, Quick & Raw Peppermint slice on Food Matters website. As I did not have all the original ingredients I needed to adjust the recipe a bit and the outcome was delicious.
Here is what I did:
For the bottom layer
½ cup (1,2 dl) almonds
2 tbsp melted coconut oil
½ cup cacao
12 small dates
Put everything into the food possessor and let it work until it turns into the sticky crumble, press it into the dish. Mine was 25×17 cm. Place it into the freezer and start with the mint layer.
For the mint layer:
1 cup (2,4 dl) soaked cashew nuts. Ideally soaked overnight but in the case of emergency, when you just need something sweet and fast ;o) you can also use cashew nuts without soaking or I soak them for an hour or two
¼ cup (0,6 dl) coconut milk
¼ cup melted coconut oil
¼ cup shredded coconut
2 handfuls of mint leaves (or as much you wish to use :o)
1-2 tbs honey or agave syrup (can be left out if you do not have an extremely sweet tooth as my family has ;0)
Put everything into the food possessor and process until smooth. Place over the bottom layer and smooth until even, then put it back to the freezer and prepare the chocolate drizzle.
2 tbs melted coconut oil
2 tbs coconut powder
1 tbs honey or agave syrup
Mix everything together and drizzle over the cake. I did put it back into the freezer and took it out about 30 min before it was time to eat.