Raw chocolate mint slice with spirulina and crunchy buckwheat


A delicious dessert from Maria-Carin’s Kitchen. Follow this plant-based and gluten-free recipe on video or in writing.

Music: mishamullovabbado.com

A crunchy crust, a smooth green minty filling covered in decadent raw chocolate, who can resist? I had to come up with my own version of this recipe that was doing its rounds on the net. I used to love After Eights so this slice did it for me, and it’s great as an ending to any meal. In my opinion, spirulina, coconut oil, all those nuts and good quality essential peppermint oil turns this into a’ medicinal’ dessert, or at least a fabulous excuse for one.

20 x 20 cm baking tray or similar dish
Serves anywhere from 10-20

Crust ingredients

1 cup roasted almonds
2 tbsp cacao powder
1 cup desiccated coconut
1 cup / 200g Medjool dates
3 tbsp coconut oil
2 tbsp dry roasted wholegrain buckwheat

Filling ingredients

2 cups raw organic cashews, soaked overnight in water and strained
1/4 cup maple syrup
1/4 cup cacao butter
1/2 cup coconut oil
Pinch salt
1 tsp spirulina
8 drops peppermint oil
1/2 cup fresh mint, chopped
1/2 cup rice milk, or filtered water


1/2 cup coconut oil
1/4-1/3 cup maple syrup
1/4 cup cacao powder
1 tsp vanilla extract
Pinch salt
Optional: 1/4 cup cacao butter
Optional: 1 tbsp lemon juice and 1 tsp lemon rind


In a double-boiler (a bowl that’s sitting on top of a pot of hot water – make sure it’s not boiling, and the bowl isn’t touching the water) melt the cacao butter and add the fresh mint. Allow to infuse and set aside.

Roast the almonds at 160°C for about 30 minutes.

Roast the buckwheat in a frying pan without oil for a few minutes until it smells nutty.

To make the crust blend all the ingredients except the buckwheat in a food processor. Once processed, mix through the buckwheat by hand, which will ensure a delightful, surprising crunch.

Oil your baking tray, cake or slice tin with coconut oil and press the crust into it. Don’t worry if it’s crumbly, it will harden when cooled.

To make the filling, blend all ingredients listed until smooth and creamy. Taste test. Adjust if necessary, perhaps you like it sweeter. Then spread over the crust and refrigerate for about an hour before adding the topping.

In the double boiler use another clean bowl and melt the topping ingredients. Be sure not to overheat them so keep the water warm, not boiling. Mix well and allow to cool and thicken slightly. Pour gently over the filling.

Refrigerate for at least 4 hours, or for best results, overnight.

Slice with a thin sharp knife that has been inserted into hot water then wiped dry for a smooth, clean cut.

Enjoy decadently.

The plant-based and gluten-free cookbook ‘Lick Your Plate’ by Gala’s Organic Kitchen is coming out 4 March 2020! More on galasorganickitchen.com

Maria-Carin Gala

Maria-Carin is a regular contributor with delicious recipes. galasorganickitchen.comyoutube.com

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