Keto Coconut Choc-Mint Slice
This indulgent chilled slice is bursting with cool peppermint goodness. It consists of a shredded peppermint coconut base, and a choc-mint top. This decadent slice is easy to make with no baking required. The perfect keto, low carb treat.
Equipment
- food processor
Ingredients
- 300 grams desiccated or shredded coconut
- 1 teaspoon Spirulina powder
- 6 tablespoons collagen peptides
- 2 tablespoons Erythritol (or 1.5 tablespoons granulated Stevia)
- pinch Himalayan salt
- 2 tablespoons Ghee (or coconut oil if dairy free)
- 6 drops peppermint oil (food grade - I use doTERRA)
- 3 teaspoons vanilla extract
Choc-Mint Top
- 1 tablespoon powdered Erythritol (or 8 to 10 drops alcohol free liquid Stevia)
- 2 drops food grade peppermint oil
- 1 tablespoon cacao powder
- 1 tablespoon ghee or coconut oil
- 2 tablespoons coconut oil
Instructions
BASE
- Melt the ghee or coconut oil so that it is at room temperature
- Add the coconut to your food processor and mix until it becomes a fine texture. Skip this step if using desiccated coconut (just add desiccated coconut in).
- Add all remaining ingredients and mix until well combined (you may need to stop a few times and scrape down the sides with a spatula).
- Line a slice pan with baking paper.
- Spoon out the ingredients into the tray and press down with a spatula or your finger tips. The slice needs to be well compacted and should be about 1cm thick.
- Place slice into the freezer to set (1 hour)
Choc-Mint Topping
- Remove the base from the freezer and work quickly to mix the Choc-Mint top.
- Melt the ghee or coconut so it is in liquid form (not too warm).
- Combine remaining topping ingredients in a bowl.
- Using a hot knife, cut the slice into approximately 10 pieces or 20 smaller pieces. The hot knife will make it easier to cut.
- Spoon the Choc-Mint topping over the base and place back into the freezer for 5 to 10 minutes.
- Serve chilled.
Notes
- Store in an airtight container in the freezer
- Perfect with a cup of tea or Keto Superglow Latte