Monday, March 24, 2014

raw choc-mint protein slice

If you�re a fan of my Peppermint & Cacao Balls, try this slice! It provides a nice dose of protein, good fats and an antioxidant hit from the raw cacao powder. I slice it up and store it in the fridge for quick snacks (i.e. when you get home from work and are starving, haven�t made dinner yet and need something to prevent inhaling whatever is closest). It tastes best straight from the fridge.

In terms of protein powder, I�ve been using Amazonia's raw protein powder (the �natural� one), which is a raw, vegan, pea and brown rice protein with added digestive enzymes. I�m not 100% raw or vegan, but I find that I digest this protein powder well. You can easily substitute another natural (i.e. not flavoured or sweetened) protein powder if you prefer.

If you're not a fan of brazil nuts, you could substitute another �creamy� nut like raw cashews or macadamias. Or if you can't eat nuts, sunflower seeds would work well instead. If you�re having trouble finding a pure peppermint oil that can be ingested (check health food shops), I�ve been using the Obbekjaers brand, which I picked up in London. You can buy it online here. Otherwise, you could substitute peppermint essence or extract (available in supermarkets).


  • 2 cups raw brazil nuts (or cashews, macadamias or sunflower seeds)
  • � cup Amazonia raw protein powder
  • ? cup raw cacao powder
  • ? cup coconut flour
  • � cup raw virgin coconut oil, softened
  • 1 tbsp rice malt syrup (or raw honey)
  • 2 drops pure peppermint oil
  • water and apple cider vinegar (if you're soaking the nuts)


1. Place the nuts in a bowl and cover with water and a dash of apple cider vinegar. Leave to soak for at least 4 hours (I leave them in the fridge to soak overnight). This helps to break down the enzyme inhibitors inherent in nuts so that they are easier to digest. But you can skip this step if you prefer.

2. Drain the nuts and rinse well (if you soaked them). Process the nuts in a food processor until you get fine crumbs that are starting to clump together. Stir through the protein powder, cacao powder and coconut flour.

3. Stir through the coconut oil, rice malt syrup and peppermint oil until everything is well combined. Now is a good time to taste the mixture - you may prefer to add a little extra rice malt syrup if you like things sweeter (but don't go crazy!).

4. Line a loaf tin with non-stick baking paper (I use a 23 x 7 cm loaf tin). Press the mixture into the tin and leave it in the fridge or freezer to set. Once it has set, remove it from the tin and cut into squares. Store it in the fridge.

NB: I use a 20ml tbsp. If you have a 15ml tbsp (if you're in the US or UK), you can measure out 4 tsp in place of each tbsp.

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