A chocolate mint slice is an Australian classic. Arnott’s Biscuits, the same brand who invented the world-famous Tim Tam, also offers another dreamy baked treat known as a mint slice. Imagine a chocolate biscuit, topped with mint cream and covered in dark chocolate. Mint slices taste as delicious as they sound and it’s pretty much impossible to stop at just one. That’s why I took so much inspiration from them with this healthy dessert creation.
When I was growing up Sydney, I remember becoming ever so excited when I saw the familiar flash of green packaging when helping to unpack the groceries. We’d usually enjoy mint slices with a hot chocolate or cup of milky English breakfast tea. Many Australians grow up eating these mint slice biscuits. We’ve become accustomed to the delicious flavour combination that is chocolate and mint. It really is a match made in heaven.
Mint is a perfect example of an ingredient that can add a whole lotta’ flavour without adding many calories. It’s easy to fall into the trap of thinking that high-calorie ingredients are the only way to add delicious flavours to recipes. Although butter, oil and processed sugar will make things taste wonderful, it’s certainly not the way to do so. I even wrote a post about 16 different low-calorie ways you can add flavour to recipes.
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I’ve been on a bit of a healthy dessert kick lately. If you’ve been reading my blog for a while, you’ll know I’m a fan of having a bit of a calorie splurge once or twice a week – especially when losing weight. Bodybuilders might refer to this as a cheat meal. I see it more as a time to let go and reclaim my sanity. I learnt the hard way that being too restrictive for too long has consequences.
During my periods of strict dieting, I would usually use my cheat meal to binge on bad food. I had a very strict “all or nothing” approach. I’d always reach for things that I wouldn’t allow myself to eat normally, think chocolate, chips, biscuits and ice cream. But now, I’ve moved to indulging on things that still offer my body some nutrients and that don’t leave my tummy feeling blah.
Healthy desserts like this one are the perfect treat for this. This recipe offers healthy monounsaturated and polyunsaturated fats with avocado and pecans. Valuable vitamins, minerals and antioxidants can be found in the form the cocoa powder, dates and coconut milk. There’s also much more fibre per serving than the regular packaged treats you’d find on supermarket shelves.
Although the chocolate, butter, sugar and whatever else Arnott’s uses to make such delicious tasting biscuits may not be that healthy, the classic chocolate and mint combination can be. This frozen healthy dessert recipe is a cleaner version of the original that’s paleo, vegan and gluten-free. The ingredient amounts are also for a small batch, so you won’t be left with a freezer full of treats staring you down all week.
So the next time you’re looking to satisfy a dessert craving but want to do right by your digestive system, try this healthy dessert recipe. Here’s to the person that came up with the crazy idea of putting chocolate and mint together!
- 3/4 cup dried dates
- 1/2 cup water
- 1.5 cups pecans
- 3 Tbsp cocoa powder
- 1 can coconut cream, chilled
- 1 ripe avocado
- 2 tspn peppermint extract*
- 2 Tbsp rice malt syrup
- 2 Tbsp coconut oil
- 3 Tbsp cocoa powder
- 3 Tbsp rice malt syrup
- Cover dates with water and microwave for one minute until soft.
- While cooking, line baking tray with paper.
- Blend base ingredients in food processor. Press mixture out into even base and place in freezer.
- Scoop just the top layer of cream out of can and place in an electric mixer bowl.
- Add avocado + honey and mix with electric beater until combined.
- Slowly add peppermint extract until desired taste.
- Continue beating with electric mixer until cream begins to thicken.
- Pour cream over base and return to freezer for one hour.
- Combine chocolate layer ingredients and smooth mixture on the top evenly.
- Remove from the freezer 30 minutes before serving.
- *Peppermint extract isn't as strong as peppermint oil. If you decide to use oil or fresh mint, it's best to add a small amount at a time and taste before adding more.