Chocolate & Peppermint Cleanse
Chocolate & Peppermint CLEANSE Crunch
FROM THE BEAUTY CHEF
This striking slice is full of skin-loving good fats as well as our SUPERCHARGED super-greens blend—CLEANSE Inner Beauty Support. With high-fibre buckwheat and healthy raw chocolate, this moreish recipe is equal parts nutritious and delicious.
BASE
1.2 cup (100g) buckwheat groats
1/4 cup (30g) cacao powder
1 1/2 cups (165g) pecans
1/4 cup (60ml) maple syrup
40g nut butter
1/2 teaspoon vanilla bean powder
Pinch of Himalayan salt
FILLING
1 medium avocado, halved, stone removed and flesh scooped 1/2 cup (125g) coconut butter, melted
2 tablespoons maple syrup
3 teaspoons CLEANSE Inner Beauty Support
Pinch of Himalayan salt
4-6 drops of essential food-grade peppermint oil, to taste
Raw chocolate:
1/3 cup (35g) cacao powder
35g cacao butter, coarsely chopped
3 teaspoons maple syrup
3 teaspoons coconut oil
Method:
- Lightly grease and line a 25 x 16 x 3cm tray with baking paper.
- To prepare the base, lightly toast the buckwheat groats in a medium frying pan over low-medium heat for 2 minutes, or until golden and crisp.
- Set aside to cool.
- Place the remaining base ingredients in a high-speed blender. Blend until finely chopped and mixture begins to bind together. Transfer to a medium bowl. Add the toasted buckwheat and stir to combine. Press into the base of the prepared tray. Smooth over with the back of a spoon. Refrigerate for 30 minutes, or until firm.
- To prepare the filling, combine all of the ingredients in a high-speed blender. Blend until smooth. Spread the filling over the set base. Refrigerate for 15 minutes.
- To make the raw chocolate, half-fill a small saucepan with water and bring to a simmer. Place all of the ingredients in a heatproof bowl. Take the pan off the heat and set the bowl over the top. Ensure the base of the bowl does not touch the water. Leave for 5 minutes, or until the cacao butter and coconut oil melt. Stir to combine.
- Pour the raw chocolate over the filling, tilting the tray or spreading to cover in an even layer. Refrigerate for 15 minutes, or until set.
- Using a hot knife, cut into 24 squares.
Store in an airtight container in the refrigerator for up to 5 days. Alternatively, you can freeze for up to 3 months.