As you’d know, every country in the world has their own ‘iconic’ foods, and ones you’re hard pressed to find anywhere else. In Australia, the name Arnott’s is akin to celebrity – you can talk for half an hour about your favourite flavour of biscuit and everyone will have a different opinion. Before I started eating gluten free, two of my favourite Arnott’s biscuits were Delta Creams (the OG) and Mint Slice. The craving for that minty, chocolatey goodness got me good this week, so I’ve created this Low FODMAP Macadamia Mint Slice (which also happens to be vegan and gluten free) to pay homage to the treat of my childhood.
This slice is chocolatey, minty, decadent and absolutely irresistible.
The base is no-bake but maintains its structure and texture beautifully. It gets some subtle sweetness from the dried figs, chocolatey-ness from cocoa, and crunch from gluten free Weet-Bix (another Aussie staple). If you don’t have access to Weet-Bix or similar cereal, you can use biscuits or something similar.
The centre to the Macadamia Mint Slice is a combination of soaked macadamias, icing sugar, almond milk and peppermint extract, to provide the soft and minty layer. It’s important to soak the macadamias in boiling water for as long as possible, to ensure the texture is as smooth as it can be.
The top layer is a simple mixture of coconut oil and vegan dark chocolate. The addition of the coconut oil helps the chocolate cut without cracking, but is not essential.
Not only is this Macadamia Mint Slice delicious, but it’s a bit of a healthier alternative. This means you can eat two servings, right? Right. Store it in the fridge for up to a week and whisk it out with a cup of tea at dessert time, or take it in your work lunch bag as a sneaky afternoon treat.
If you try this recipe, let me know! I’d also be thrilled if you took a snap of it and tagged me in it on Instagram (@thatlofolife) so I can see it and share your creation in my stories! Feel free to leave me a star rating and any feedback below.
Macadamia Mint Slice (Low FODMAP, Vegan, Gluten Free)
For the Base
- 60 grams dried figs
- 4 gluten free Weet-Bix
- 2 tbsp almond butter
- 1 tbsp cacao powder
- pinch salt
- 2 tbsp coconut oil
- 1/4 cup gluten free oats
For the Middle
- 2 cups macadamias
- 1 cup icing sugar
- 1 cup almond milk
- 1 tsp peppermint extract
For the Top
- 200 grams vegan dark chocolate
- 1 tsp coconut oil
Grease or line a standard 20x20cm baking pan.
Place the dried figs and macadamias in a bowl and cover them in boiling water.
After 20 minutes, remove the figs from the bowl but leave the macadamias to continue soaking. In a high speed blender, pulse the figs with the remaining ingredients for the base until it forms a mixture resembling wet sand.
Press the base into the lined tin and squash it down with your hands to form an even layer. Place it in the fridge to set.
While the base is in the fridge, add the macadamias to the high speed blender and blend until they are as fine as possible.
Add in the almond milk, icing sugar and peppermint extract and process until as smooth as possible.
Spoon this mixture onto the base and smooth it with a spatula. Place in the freezer for 10 minutes.
Once this time has elapsed, melt the dark chocolate and coconut oil together in the microwave until smooth.
Pour it over the centre layer and smooth with a spatula. Keep in refrigerator or freezer until serving. The macadamia centre will stay harder in the freezer.