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Hot Chocolate Mint Slice

Serves: 16
Prep: 5 minutes
Fridge: Overnight

Ingredients:
Base:
¾ cup almond meal
½ cup shredded coconut
2 tbs cacao powder
4 scoops Noway Hot Chocolate Choc Mint
2 tbs maple syrup
2 tb coconut oil, melted
Pinch of salt

Filling:
200g coconut milk solids (can refrigerated overnight, use firm coconut at top)
80g preferred white chocolate

Chocolate:
80g dark chocolate melted
Add extra peppermint oil or Amperage if desired.

Method:
1.Line a square tin with baking paper.
2.Place all ingredients for base in a food processor and combine together until a coarse sticky mixture has formed. Add 1-2 tbs of water if necessary.
3.Spread mixture into square tin evenly, pushing down to compact. Place in the freezer.
4.To make the filling, melt white chocolate over a double boiler. Once melted, remove bowl from heat. Add coconut cream to a blender and pour in melted chocolate, blend until smooth and creamy.
5.Pour filling mixture over base and return to the freezer to set for a minimum of 6 hours.
6.Once set, pour over melted chocolate and return to the fridge to set.
7.Slice with a hot knife and enjoy!

Macros:
Per Serving:

Calories: 222
Carbs: 8g
Fats: 18g
Protein: 5g