I have been experimenting with food grade oils and am absolutely loving peppermint oil for so many reasons other than it’s refreshing taste. Often when a recipe calls for mint I go to the fridge to find my mint has gone off and mint doesn’t grow in the winter months so having a quality mint oil in the pantry is fast becoming a must have for me.
(regarding brands I am personally researching various brands and am not yet sold on one particular brand)
Peppermint oil is known to soothe the digestive tract, is great for nausea, stimulates mental activity and increase focus. Peppermint also supports the liver and is good for respiratory issues. Both coconut oil and peppermint oil are known to trigger the satiety centre in the brain which triggers a feeling of fullness helping to curb the appetite.
Coconut oil is unique in the fact that it is high in lauric acid giving it fantastic antibacterial properties as well as being antimicrobial, antifungal, antiviral and helping support the immune system. It is a medium chain fatty acid which means unlike a lot of other fats it is metabolised by the liver and used for fuel (energy) for the body and brain.
This delicious slice was rated 9/10 by my step-sons which is pretty impressive for them. It is best stored in the freezer and will soften in the heat so unfortunately they aren’t ideal for school lunches but definitely makes a scrummy after dinner mint treat, you only need the smallest slice to feel satisfied.
Ingredients use organic where possible
1 cup almonds
1 cup brazil nuts
½ cup shredded coconut (look for no preservatives or added sugar)
4 dates, pitted and softened by soaking in water if not using medjool dates
2 tbsp. raw cacao powder
1 tbsp. coconut sugar
1 heaped tbsp. coconut oil
1-5 drops of peppermint oil (how many drops will depend on the strength of the brand you use and how strong you want the mint to taste)
1. Add the nuts to your OmniBlend and blend on low until you have a course meal
2. Add remaining ingredients to the blender and continue to blend until combined. You will need to use your tamper to scrape the sides and help mix the ingredients around
3. Spoon ingredients into a lined baking dish and press firmly in to the dish to create a base. The size of your dish will determine how thick the base will be
4. Allow to set in the freezer while preparing the topping
1 cup coconut oil, melted (melt gently on the stove top if needed)
3-4 tbsp. rice malt syrup or raw honey
½ tsp. Nutra Organics Barley Spirulina Blend (the more you add the more intense the green colour will be but careful not to add too much or it will affect the flavour)
1-5 drops peppermint oil (again this depends on the strength of the brand and how strong you want the mint flavor)
1. Add all ingredients to your OmniBlend and blend until well combined
2. Pour mixture on top of the base
3. Place in the freezer for approx. 1 hour to set
4. When set hard slice into bite size squares and keep stored in the fridge or freezer
If you enjoy this recipe then you will also like Lemon & Coconut slice which you’ll find HERE