Find out how to make this delicious and healthy chocolate peppermint slice

Since moving from working as a fashion stylist to writing beauty and food, Carla Oates has shared healthy recipes with plants and organic foods under the banner of a beauty chef.

The latest book of Oats, Shiny skin, delicious food for intestinal health and well-being It features recipes that have both inner and outer health benefits.

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Oats participated Morning show To share her healthy view of the classic childhood treat of chocolate and peppermint slices.

Chocolate & Peppermint Crunch

material

base:

1⁄2 cup (100g) buckwheat flour

1⁄4 cup (30g) cocoa powder

1 1⁄2 cup (165g) pecan nuts

1⁄4 cup (60 ml) maple syrup

Nut butter 40g

1/2 teaspoon vanilla beans powder

Himalayan salt pinch

filling:

Removed 1 medium avocado, half, stones and scooped meat

1/2 cup (125g) of coconut butter, melted

2 tablespoons of maple syrup

3 teaspoons beauty chef CLEANSE inner beauty support

Himalayan salt pinch

4-6 drops of essential food grade peppermint oil to taste

Ganache:

1⁄3 cup (35g) cocoa powder

Coarsely chopped cocoa butter 35g

3 teaspoons of maple syrup

3 teaspoons of coconut oil

Method

1. Lightly grease a 25 x 16 x 3 cm tray and line it with baking paper.
2. To prepare the base, lightly toast the buckwheat flour over medium heat for 2 minutes, or until golden and crispy.
3. Save it for cooling.
4. Put the rest of the basic material in a high speed blender. Finely chop and blend until the mixture begins to bond. Transfer to a medium bowl. Add fried noodles and stir. Push it into the bottom of the prepared tray. Smooth behind the spoon. Refrigerate for 30 minutes or until solidified.
5. To prepare the filling, combine all the ingredients with a high speed blender. Blend until smooth. Spread the filling on the set base. Refrigerate for 15 minutes.
6. To make pavé chocolate, add half of the water to a small saucepan and simmer. Place all ingredients in a heat-resistant bowl. Remove the pot from the heat and place the bowl on top.
7. Keep the bottom of the bowl out of contact with water. Leave for 5 minutes or until the cocoa butter and coconut oil have melted. Mix.
8. Pour raw chocolate over the filling and tilt or spread the tray and cover with a uniform layer. Refrigerate for 15 minutes or until solidified.
9. Use a hot knife to cut into 24 squares.
10. Place in a closed refrigerator and store for up to 5 days. Alternatively, it can be frozen for up to 3 months.