Mint Chocolate Squares

One of my favorite dessert flavor combinations is chocolate and mint. It is difficult to find a vegan substitute that is not loaded with saturated fat. However, a  friend of mine discovered a thin mint recipe that is vegan, raw, and refined sugar-free. There was again, disappointingly, that issue of too much saturated fat in the final product; if you look at the recipe in the link you can see there is one no-no ingredient in the list, coconut oil. But my friend substituted the coconut oil for olive oil, and let me tell you this is seriously one of the best things I have ever eaten. AND it is actually quick and easy to make.

I have used both olive oil and avocado oil as substitutes and both work wonderfully. This is best made the day before an event so it has plenty of time to harden up in the freezer. If you like chocolate and mint, you are going to absolutely adore this recipe like I do. 

Mint Chocolate Squares Recipe
dairy-free, plant-based, raw, refined sugar-free

Ingredients:
Base:

• 1 cup raw almonds
• 1 cup dried dates, pitted and chopped
• 1/4 cup unsweetened cocoa powder, best with Dutched cocoa powder
• 3 drops peppermint essential oil (make sure the essential oil is high quality and for internal use)
• 3 Tbsp avocado oil or extra virgin olive oil
• 1/4 cup fresh mint leaves (optional)

Topping:

• 1/4 cup avocado oil or extra virgin olive oil
• 1/4 cup unsweetened cocoa powder, best with Dutched cocoa powder
• 1 Tbsp. honey or pure maple syrup
• 1 drop peppermint essential oil

Instructions:
For the Base

1. Blend the raw almonds and chopped dates  in the food processor for a minute.
2. Add the rest of the Base ingredients and blend for a minute or two.
3. Layer an 8x8 pan with wax or parchment paper and add the Base mixture to the pan.
4. Press down evenly with your hands or use the bottom of a glass cup to make sure a firm even layer is created.

For the Topping

1. Whisk together all of the Topping ingredients in a bowl until smooth and pour on top of the Base. Make sure to spread all over the base.
2. Place in the freezer for a few hours or overnight until the oil hardens.
3. Cut into squares and store any leftovers in the freezer.

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