How long does raw peppermint chocolate squares [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can raw peppermint chocolate squares [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make raw peppermint chocolate squares [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is raw peppermint chocolate squares [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does raw peppermint chocolate squares [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Raw Peppermint Chocolate Squares
[Vegan]

KB By: Koko Brill

Author Bio

Wholesome snacks and meals for the win! Koko Brill is a young, health-conscious culinary school graduate.... Read More

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Raw Peppermint Chocolate Squares [Vegan]

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Dairy Free

Vegan

These are raw, refreshingly cool, minty squares. Don't bother turning on your oven in the summer heat, but whip these up for a rich treat, instead. The peppermint flavor is very subtle, but you can adjust it to your liking. I've used frozen spinach to add a green color to... Read More

Ingredients You Need for Raw Peppermint Chocolate Squares [Vegan]

For the Crust:

1 cup raw almonds
1 cup Medjool dates
1 tablespoon raw cacao powder

For the Peppermint Filling:

1 cup cashews
1/2 cup buckwheat groats
1/4 cup melted coconut oil
1/4 cup fresh mint, loosely packed
1/4-3/4 teaspoon peppermint oil
1/4 cup maple syrup
Scant 1/2 cup frozen spinach
1/4 cup almond milk

For the Chocolate Layer:

1/2 cup raw cacao powder
1/2 cup melted coconut oil
1/4 cup maple syrup
Cacao nibs, for topping

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How to Prepare Raw Peppermint Chocolate Squares [Vegan]

Line an 8x8-inch baking pan with plastic wrap so you can easily lift the whole square out later.
In a food processor, combine almonds, dates, and cacao powder. Process until mixture is crumbly and can easily be pressed into a crust. Evenly pack crust into prepared pan.
In a food processor or high-speed blender, combine all ingredients and blend until smooth. Pour on top of crust and refrigerate until set.
Whisk together all chocolate topping ingredients except cacao nibs. Layer half the mixture on top of the peppermint layer and sprinkle with cacao nibs. Let set for a couple minutes. Layer the remaining chocolate on top, and again sprinkle with cacao nibs. This creates a nice crunchy, cacao layer.
Refrigerate until set. Slice into 16 pieces.