Another new book release today! No, it isn’t mine yet, but I promise you that some fabulous dairy-free books are in the works! This one is Eat Clean Live Well by Terry Walters, and as a special preview, she is sharing this sweet holiday recipe with us for Chocolate Peppermint Slice.
I’ve got Eat Clean Live Well on order, so that I can check it out and share more details. But since today is the official book release date, a few book notes and this Chocolate Peppermint Slice recipe should satiate you who want something now!
Eat Clean Live Well has 175 recipes, with a focus on gluten-free and vegan (dairy-free, egg-free, meat-free), but the hardcover also offers natural tips and principals to live by. According to Terry, Eating Clean and Living Well is about:
1. Being Empowered with Knowledge
2. Sustainable Good Health for You and Your Environment
3. Honoring Each Person as Unique
4. Being Nourished by Connection and Community
5. A Delicious Journey
Her “delicious journey” includes recipes like Coconut Cacao Energy Bars, Dairy-Free Lacto-Fermented Vegetables, Garlic Green Beans with Roasted Cherry Tomatoes, Roasted Maple Balsamic Pears, Collard Green Sukiyaki with Buckwheat Noodles, Stuffed Butternut Squash with Tempeh, and of course, this amazing-looking Chocolate Peppermint Slice.
Special Diet Notes & Options: Chocolate Peppermint Slice
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.
Terry does use a few ingredients in her chocolate peppermint slice that you might not have in your everyday dairy-free pantry, so I wanted to offer some clarification:
- Cacao Powder – This is the term often used to reference raw cocoa powder, though the two can be used interchangeably. Note that since no baking soda is used in the chocolate base, “natural” cocoa powder will be lighter and more acidic than “Dutch processed”.
- Arrowroot Starch – In most cases, starches (potato, tapioca, non-GMO corn) can be used interchangeably. Many “clean” recipes use arrowroot, but it can be pricey. For the small amount used here, you can sub another starch if needed.
- Coconut Nectar / Brown Rice Syrup – These are both liquid sweeteners. Your favorite liquid sweetener can be substituted, with a slight variation in flavor.
- 2 cups pecans
- 1 cup brown rice flour
- 1⁄4 cup cacao powder
- 1⁄4 teaspoon sea salt
- 1⁄3 cup virgin coconut oil, melted
- 1⁄3 cup maple syrup
- 1⁄2 cup full-fat canned coconut milk
- 1 teaspoon virgin coconut oil
- 1⁄2 teaspoon vanilla extract
- 1⁄2 teaspoon peppermint extract
- 2 teaspoons coconut nectar or brown rice syrup
- 1 teaspoon arrowroot starch
- Preheat oven to 350°F. Line an 8 x 8-inch baking dish with parchment paper, with overlap on two sides.
- In a food processor, combine pecans, rice flour, cacao and salt and pulse to make a crumb-like mixture. Add coconut oil and maple syrup and process to form a moist ball.
- Place ball in prepared baking dish and press over bottom to form base. Bake 20 minutes or until top appears dry.
- Remove from oven and set on wire rack to cool completely.
- In small pan over no heat, combine coconut milk, coconut oil, extracts, and coconut syrup. Whisk in arrowroot, turn heat to medium and whisk continuously until icing thickens.
- Remove from heat, spread evenly over pecan base and refrigerate.
- In small pot over low heat, combine chocolate and coconut oil. Stir continuously until chocolate is melted and smooth and oil is blended in.
- Remove dessert from refrigerator and pour chocolate evenly over peppermint filling. Tilt the baking dish in each direction so that melted chocolate evenly covers the top.
- Sprinkle with coarse sea salt and refrigerate until topping is firm.
- Remove from refrigerator 30 minutes prior to serving.
- Lift dessert out of baking dish by pulling up paper.
- Gently cut dessert into 25 squares, about 11⁄2 x 11⁄2 inches each, and serve.