Low Carb Chocolate Peppermint Slices
1 cup almonds
1/2 cup shredded coconut, unsweetened
1/4 cup raw cacao powder
8 Medjool dates pitted
2 tbsp coconut oil, melted
1 1/2 cups raw cashews, soaked overnight and drained
1/2 cup coconut oil, melted
1/2 cup cacao butter, melted
1/4 cup maple syrup
1 1/2 tsp peppermint extract
Top chocolate layer
1 cup dark chocolate chips
1 tbsp coconut oil, melted
Line a 9×9 square baking pan with parchment paper and set aside.
To make the base layer, toss all base layer ingredients into a
food processor. Pulse until finely ground and similar to coarse and then transfer this to your lined baking pan and press down firmly
with your fingers or an offset spatula until smooth. Place in
the refrigerator for 5 minutes.
In a high-powered blender, add all of the mint layer ingredients.
Blend until smooth, scraping down the sides as needed. Then, pour this
on top of the base layer and spread until smooth. You can also
tap the baking pan gently on the counter to smooth the top.
Refrigerate for 30 minutes or until firm.
To make the top layer, melt the chocolate chips in a double boiler
or in the microwave, in 20-second increments. When melted,
stir in the coconut oil. Pour the melted chocolate on top of the mint
layer and spread until smooth. Again, gently tap the baking pan
on the counter to smooth the top. Refrigerate for 15 minutes or
Once firm, lift out the dessert and cut into individual peppermint
chocolate slices. It’s best to keep these slices chilled
These chocolate peppermint slices will stay good for quite
a while in the fridge. But you can also freeze them
and thaw as desired.
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