© J Sainsbury plc 2020
Hemsley + Hemsley's mint chocolate pavé
These little squares of layered mint and chocolate ganache make an impressive office snack or vegan after dinner mint
-
Ready in 15 minutes, plus setting
-
Cooking time No time at all
-
Prep time 15 minutes, plus setting
-
Makes 20 pieces
Ingredients
For the chocolate layer:
- 100 g coconut oil, melted over low heat
- 50 g cocoa powder
- 3 tbsp raw honey, or vegan alternative
- 1 tsp vanilla extract
- 0.5 tsp mint extract (or to taste)
- pinch of salt
For the mint layer:
- 150 g coconut oil at room temperature (not melted)
- 3 tbsp raw honey, or vegan alternative
- 0.75 tsp mint extract (or to taste)
- 1.5 tsp spirulina powder
- 1 tsp turmeric
Method
For the chocolate layer:
-
1
Whisk the cocoa powder into the melted coconut oil a little at a time and then whisk in the other ingredients until smooth.
-
2
Use a spatula to smooth it into a small parchment paper lined tray roughly the size of your hand / bit smaller than A5 / approx 17cm x 11cm (we used a glass lunchbox). Place in the fridge to set for 10 minutes.
For the mint layer:
-
1
Use a whisk to blend the ingredients for the mint fudge layer together until smooth.
-
2
Smooth over the chocolate layer and set in the fridge.
-
3
Slice into squares and enjoy straight from the fridge.
