Raw Vegan Peppermint Cookie Dough Slices (Gluten-Free, Paleo)
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Recipe type: Dessert
Prep time: 
Total time: 
Serves: 8
 
These Raw Vegan Peppermint Cookie Dough Slices are divine! Raw peppermint cookie dough, a peppermint cream layer, topped with some raw peppermint icing. What more could you want this Christmas?!
Ingredients
For the peppermint cookie dough:
  • 1 cup cashews
  • 1 cup desiccated coconut
  • 3 tbsp maple syrup/agave/raw honey
  • ½ tsp mesquite powder (optional)
  • ¼ tsp vanilla powder or ½ tsp vanilla extract
  • 1ml Mint Medicine Flower Extract/5-7 drops organic peppermint essential oil½ tsp peppermint extract (preferably oil based)
  • Pinch sea salt or Himalayan pink salt
  • 2 tbsp organic/gluten-free sprinkles
For the peppermint cream filling:
  • 1 cup cashews (soaked for 4 hours)
  • ⅔ cup coconut oil (melted)
  • ¼ cup plus 1 tbsp maple syrup/agave nectar/raw honey
  • ¼ cup cashew milk (or any other nut milk)
  • 3 ml Mint Medicine Flower Extract/15-20 drops organic peppermint essential oil/1½ tsp peppermint extract (preferably oil based)
  • ¼ tsp vanilla powder or 1 tsp vanilla extract
  • ½ tsp beet powder
For the optional icing:
Instructions
  1. To make your base, simply combine all of the ingredients (except for the sprinkles) in the bowl of your food processor and process until it forms a smooth dough. Fold in the sprinkles by hand. Divide between your 8 indentations if using a silicone mould - I used roughly 2 tbsp per indentation. Alternatively, pour the base mixture into a greased and lined brownie tin. 'Knuckle' in the mixture until evenly distributed and place into the fridge or freezer until needed later.
  2. Place all of the ingredients for your filling (except for your beet powder) into your food processor and pulse a few times before scraping down the side. Blend until smooth. Repeat the process of scraping down the sides and blending until you reach a super smooth consistency. Divide the mixture into 2 halves and blend in the beet powder into 1 half of the mixture.
  3. Remove your silicone mould (or brownie tin) from the freezer and place onto a baking tray - this will make it easier to transport to your fridge or freezer and to keep your layers level. Pour the filling into the indentations taking 1.5 tbsp of each colour, alternating it by the tsp to create a marbled effect. Give a quick swirl with a skewer or chopstick. Place in the refrigerator for up to 6 hours, or the freezer for 1 hour, until set.
  4. If making the icing blend/whisk together all of the ingredients except for the beet powder or liquid chlorophyll. When adding the milk you may want to add this gradually until you reach the desired texture. Take 2 tbsp of the base mixture and whisk in the beet powder, take another 2 tbsp and mix in the chlorophyll. You will now have 3 colours to work with.
  5. Remove your slices from the fridge/freezer, spoon over 1 tbsp of the white icing and add a few blobs of the coloured icing. Swirl with a toothpick. Once all are covered, sprinkle over your star sprinkles and then place in the refrigerator for 30 mins until set.
  6. Remove your slices from the fridge/freezer and carefully unmould. Alternatively, if you're using a brownie tin, slice into 8 equal pieces using a hot, damp chef's knife. Be sure to wipe after each cut to create a clean line.
Notes
All cup measurements used are UK cup measurements. 1 cup = 250ml, 1 tbsp = 15ml.

Additional equipment required: 1 x large 50mm Silicone Mould No.8 Cubes (holds roughly 125ml per indentation) or a brownie tin (20cm/8"x20cm/8"x6cm/1.5").
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/raw-vegan-peppermint-cookie-dough-slices-gluten-free-paleo/