Keto Mint Slice
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Serves: 12
Prep: 20 minutes
Chill: 2 hours
Ingredients
BISCUIT:
120 g Pecans (1 Cup)
100 g Coconut oil, melted (1/2 Cup)
1 tablespoon Cacao powder
1 tablespoon Natvia
0.5 teaspoon Vanilla Bean Pase
MINT FILLING:
140 g Cashew, soaked in hot water for 1 hour, drained and rinsed (1/2 Cup)
150 g Coconut cream, firm part (1.2 Cup)
20 g Desiccated coconut (1/4 Cup)
50 g Coconut oil, melted (1/4 Cup)
3 - 4 Drop peppermint oil
2 tablespoon Natvia
CHOCOLATE TOPPING
100 g Dark sugar free chocolate
Method
- Blitz the biscuit ingredients in the bowl of a food processor until fine. Press half of the mixture into a ⅓ cup capacity cupcake mould.
- Wipe out the bowl of the food processor and add the mint filling ingredients. Blitz until combined and creamy. Press on top of the biscuit mixture. Cover with the remaining biscuit mixture and smooth the top
- Chill for at least 1 hour in the freezer. Carefully remove from the cupcake mould
- Melt the chocolate and use to drizzle over the bites or to dip them in whole to coat
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 3.2g | 3.3g | 29.6g | 1230 | 293 | 60g |
