Vegan Peppermint Slice with Carob Ganache - Australian School of Meditation & Yoga | ASMY

Vegan Peppermint Slice with Carob Ganache

Peppermint Slice with Carob Ganache

Ingredients for the base:
1 cup of Walnuts
1 cup Desiccated Coconut
1 cup of Oats (I use wheat free oats)
1/2 cup Brazil Nuts
1/2 cup Carob Powder
2 scoops of your favourite protein powder (I like RAW by Amazonia)
450 g Medjool Dates (pitted)
2 Tbs melted Coconut Oil
6 drops or more of Peppermint Essential Oil (I use Young Living)

Carob Ganache:
250 g of Carob Buds (found at health food shops)
180g Coconut Cream ( I use Ayam brand)
2 Tbs of Date Syrup
Cacao Nibs to sprinkle (optional)

Preparation:
In a food processor add ingredients for the base and process until all combined and oil starts to release and become sticky. Press the mixture into a tray and set aside.
For the carob ganache, in a sauce pan over low heat (approximately 50 degrees) warm coconut cream, then add the carob buds and date syrup, keep mixing with a hand whisk until carob has melted and all ingredients are well combined.
Pour ganache over the base and sprinkle with cacau nibs . Refrigerate for a few hours or overnight to set. Cut it into squares, decorate with some fresh mint leaves and enjoy 🙂

Variation:
Use Orange Essential Oil, instead of Peppermint Essential Oil
Instead of cacau nibs, use caramelised buckinis (from lovingearth brand)

 

By Debora Galvin