Recipe: Mint Bounty Pistachio Slice


Three layers create a heavenly mouthful of minty, coconutty and chocolatey goodness.

Recipe: Extract from Simple Wholefoods

What makes this slice so special is the combo of three mild but distinct layers that fit perfectly to create a heavenly mouthful of minty, coconutty and chocolatey goodness. I begin with a sweet hazelnut and cacao base, followed by a creamy peppermint and coconut filling, which is then slathered in a luscious chocolate ganache and finished with a light scattering of crunchy pistachios. If you love minty flavours, this really is a simple slice that works wonders for an after-dinner treat.

Makes: 16 squares

INGREDIENTS

Base:
1 cup hazelnuts
10 large pitted medjool dates
2 tablespoons cacao powder
2 tablespoons coconut oil
2 teaspoons pure vanilla extract
pinch sea salt

Peppermint bounty filling:
3 cups desiccated coconut
⅔ cup coconut cream (thick top layer)
½ cup pure maple syrup
3 tablespoons coconut oil
4 drops pure essential peppermint oil (see tip below)
few pinches spirulina powder (optional, for colour)

Chocolate ganache topping:
¼ cup coconut oil
¼ cup cacao powder
3 tablespoons coconut cream (thick top layer)
3 tablespoons pure maple syrup

Toppings: 
¼ cup chopped pistachios

METHOD

Line a 20 cm (8 in) square dish with baking paper.

For the base, place all the ingredients in a large food processor and blend to a semi-fine texture. Tip the mixture into the prepared dish and press down firmly to pack evenly. If needed, quickly rinse the food processor bowl and blade.

For the mint centre, place all the ingredients in the food processor and blend into a creamy mixture. Spoon the mixture onto the base and spread evenly. Place in the freezer for 1–2 hours to set.

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For the chocolate topping, heat a small saucepan over medium heat. Add all the ingredients and stir until the coconut oil is melted and the ingredients are combined. Remove from the heat. Remove the slice from the freezer and pour over the chocolate layer. Finish with an even sprinkle of crushed pistachios. Return to the freezer for 1 hour to set.

To serve, remove from the dish and slice into 16 squares. Store in a sealed container in the fridge.

Tip: I use Dōterra pure essential peppermint oil in this recipe and I highly recommend it for the cleanest minty flavour. If using however, please follow the exact measurements I’ve given, as even 1 extra drop will create a big difference in flavour. To substitute, replace it with 1 teaspoon of pure mint extract.


Images and text extracted from Simple Wholefoods by Sophie Steevens. Published by Allen & Unwin NZ, RRP: $49.99. Photography by Lottie Hedley.

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