Vegan Aussie Mint Slice
I named this recipe Vegan Aussie Mint Slice because I learnt how to make this show stopping dessert. It was about time for a pre-vegan time substitute to Arnott’s Mint Slice, a famous Australian biscuit.
This is the kind of desserts who want to your kiddo to eat at a kids’ birthday party. It’s coloured naturally with spinach—though that can easily be kept a secret! It freezes perfectly, so you can always have some on hand for surprise visitors or as a ready-made treat for yourself. As an added bonus, all you need to make it is 15 minutes of prep. The filling calls for at least 4 hours of freezing time. I prefer to let it sit in the freezer overnight and finish it up the next morning making breakfast alongside. The ganache ganache on top sets you back another 10 minutes.
If you feel like it you can add some raw cacao nibs for a nutritious crunch. For Insta-like presentation top with a peppermint leave and I promise everyone will love its look. And everybody will love the taste regardless of the peppermint leave.
This Peppermint Patty recipe requires very little equipment:
- Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link)
- High-speed blender such as Omniblend Blender (affiliate link)
- 8 by 4-Inch Loaf Pan (affiliate link)
Depending on where you live, you might not find the following ingredients readily available at your local store. I recommend Amazon for the following ingredients:
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking!
Vegan Aussie Mint Slice
Ingredients
For the filling
- ¾ cup raw cashew butter
- ½ cup maple syrup room temperature
- ½ cup virgin coconut oil melted
- 6 tbsp unsweetened almond milk room temperature
- 1-1½ tsp pure peppermint extract*
- 1 cup baby spinach
For the chocolate ganache
- ½ cup non-dairy chocolate chips
- 2 tbsp full-fat coconut cream
- 1 dash of fine sea salt
- 1½ tbsp raw cacao nibs
Instructions
- Line a small loaf pan with cling wrap for easy lifting out after freezing.
- Add all of the filling ingredients (cashew butter, maple syrup, melted oil, almond milk, peppermint extract, spinach, and salt) into a high-speed blender. Blend on high until smooth. Make sure no chunks of spinach leaves remain. Taste and add more peppermint extract if desired.
- Pour the filling into the prepared pan. Place the pan on a flat spot in the freezer and freeze for 4 to 5 hours, until the filling is solid. There’s no need to cover it unless you plan on keeping it in the freezer longer than 8 hours.
- When the filling is solid, prepare the ganache topping. In a medium pot, combine the chocolate chips, coconut cream (make sure water is drained before adding), and salt. Melt the chips over the lowest heat setting, stirring frequently, until smooth.
- Remove the filling from the freezer and, gripping the plastic wrap as a handle, lift it out of the pan. Flip the filling onto a large plate and peel off the plastic wrap.
- Pour the ganache over top of the solid filling, starting in the centre, and allow it to cascade down the sides a bit. Immediately scatter the cacao nibs all over the ganache. Return it to the freezer, uncovered, and freeze for about 10 minutes, until the ganache is firm.
- Slice and garnish with fresh mint (optional). Sprinkle more cacao nibs on top of each slice and straight from the freezer. Return any leftovers to the freezer right away to prevent softening while sitting.
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