RAW AVOCADO, CAROB & MINT SLICE

Written by

Cathy

in

,

This slice is packed full of good things! such as……avocado which contains the beneficial mono-saturated fats, chia seeds and walnuts in the base for some added omega-3 power, a goodly dose of fresh mint leaves which contain antioxidants helpful in the area of digestion, carob which is naturally sweet and high in vitamins and minerals such as calcium,  not to mention coconut and cashews which I somehow wanted to squeeze into the title but then it would have been ridiculously long! Hope you enjoy this all raw, nutrient-dense slice!

BASE INGREDIENTS

  • 3/4 cup almonds
  • 1/4 cup walnuts
  • 1/2 cup dates
  • 2 TB chia seeds
  • 1/2 cup water
  • pinch of salt

METHOD

  1. Combine chia seeds with water and set aside for 10 minutes. It will form a thick paste consistency.
  2. Blend almonds, walnuts, dates, salt and chia paste in blender to form a sticky mixture.
  3. Lightly grease a pie dish with a little olive oil.
  4. Press mixture into base and pop in the freezer while you prepare the next layer.

FILLING INGREDIENTS

  • 1 medium avocado
  • 1 cup fresh mint leaves (pack them in – the more the merrier!)
  • 1o drops of peppermint oil (or approx. 1/2 tsp)
  • 1 cup of soaked cashews
  • 1/2 cup coconut oil
  • 2 tsp green leaf stevia powder (or sweetener of choice)
  • (Optional – if you want to intensify the green colour you could add in 1 small tsp of spirulina powder which shouldn’t affect the taste.)

METHOD

  1. Blend all ingredients until a smooth consistency.
  2. If necessary you can add a little water, non-dairy milk or coconut cream to help get the ingredients in the blender moving.
  3. Spread filling evenly over base and return to the freezer.

TOPPING INGREDIENTS

  • 2 TB liquid sweetener of choice (eg, agave, maple syrup, honey)
  • 4 TB carob powder
  • 4 TB coconut oil

METHOD

  1. Combine all ingredients in a bowl and stir thoroughly.
  2. Add a little water if necessary and keep stirring until it becomes a nice smooth mixture which can be poured over the filling. (You may think you don’t have enough quantity but it only needs to form a thin veneer-like topping)
  3. If it’s winter and the coconut oil is hard, gently melt in a saucepan to liquefy before adding the other ingredients.
  4. When the mint filling has set firm,  pour the topping over to form a thin layer and place back in freezer.
  5. Bring out of freezer about 10 minutes before serving to allow the slice to soften a little.
  6. Decorate with some fresh mint leaves and serve with soy yoghurt, coconut or cashew cream.

 

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