I have been waiting to try my Doterra peppermint essential oil for the longest time. When I was first introduced to essential oils I was actually quite afraid to try them because I have reacted to most supplements and concentrated doses of nutrients before. I was also told that Peppermint has been known to reduce milk supply. Since I was still heavily breastfeeding at the time and wanting to breastfeed until the age of two I really didn’t want to risk it. I’m sure it would not have affected me very much at all but since I’m so paranoid due to my past experiences I tend to ere on the side of caution when it comes to things like this. Now that my breastfeeding journey is over I was so incredibly excited to use my peppermint oil. It’s just so much more delicious and better for you. I honestly get scared when I look at the ingredient list with some of these food extracts. They are mostly just pure chemicals and I don’t even want to know what they do to us. Peppermint oil is a much safer and gentler alternative with amazing health benefits too! I, of course, use a food-grade essential oil.
I have often asked my husband out of all the desert that I have made on my blog which is his favourite? His answer is nearly always the peppermint ones! I know peppermint isn’t everyone’s favourite and it’s definitely not a flavour that I feel like all the time but everyone once in a while I really love it. Out of all the peppermint flavoured desserts I’ve made so far this one has to be my favourite. I adapted one of my own recipes for my blackberry chocolate ice cream sandwiches http://hazelandcacao.com/vegan-chocolate-blackberry-ice-cream-sandwiches/ because I remember I really loved that one and this one turned out just as good. I left a big stash of them in the freezer when we went away on holiday for 10 days and I was really looking forward to coming back to them. Now that we are home, we’ve been having two slices each after dinner every night and I will be sad when these run out.
The base for this slice is very easy but it has a very strong chocolate flavour. The base is actually my most favourite part of the dessert because I love a deep chocolate flavour, however, for those not used to the dark chocolate taste, it could come across a little strong. I think it’s worth it because peppermint and dark chocolate work much better than milk chocolate. I love this base so much that I have used it for multiple dessert recipes on my blog. The cream is a cashew and coconut cream. If you do not like the taste of coconut the peppermint oil in the filling really overpowers any coconut taste. For the topping, I just melted some dark chocolate with a little bit of almond milk to smooth it out. I like to use Pana chocolate even though it costs a fortune because it melts really well and is naturally sweetened without any refined sugar. But dark chocolate chips would work just as well and only be a fraction of the price. Personally, I really enjoy the flavour of Pana and the text returns out a lot softer when eaten so it feels more like an ice cream sandwich. Melted chocolate chips once frozen can go a little hard and frosty I find. The texture of these slices is perfect when kept in the fridge. I also really like them because I can just pop them out of the freezer while I prepare dinner and by the end of dinner there already soft and perfect to eat. It does make me think that they would melt very very easily on a hot day though. I’m not sure how this would have held up when I still used to live in Townsville when it was hot all the time.
As usual, this dessert is dairy-free, refined sugar-free, gluten-free and delicious.
|Raw Vegan Peppermint Chocolate Cream Slice using Essential Oils|| |
- 1 cup almond meal ( I used blanched but any almond meal will work)
- ½ cup cacao powder
- ½ cup maple syrup
- 1½ cups cashews ( soaked for 3-4 hours or overnight)
- ½ can coconut cream
- 2 TBSP cup maple syrup
- 1 TBSP coconut oil
- juice ½ lemon
- 4 drops peppermint essential oil
- ½ tsp blue spirulina (for colour)
- ½ tso green spirulina (for colour)
- CHOCOLATE TOPPING:
- 1 cup dark chocolate (I used 80% raw naturally sweetened chocolate)
- ¼ cup almond milk or any plant milk
- For the base: in a bowl mix together base ingredients with a fork until they become slightly wet and sticky. don't worry if the mixture is too dry, keep mixing and it will come together. Do not over mix as it can become too wet.
- Press down evenly into the base of a lined square baking dish and set aside.
- For the filling add all the filling ingredients into a high-speed blender and blend until smooth.
- Pour over base and smooth out with spatula and place in the freezer to set (about 3 hours).
- Once the filling is hard, meltdown dark chocolate over low heat and mix with almond milk until smooth.
- Pour over peppermint filling and smooth out until evenly coated. Freeze again until chocolate is set. Store in the fridge for best texture.