Vegan-friendly mint chocolate refrigerator slice

I struggled with the naming of this slice. I could have called it a tiffin, the English term for a no-bake chocolate slice with biscuits and dried fruit. However, I wasn't sure it was quite chocolatey enough. I could have called it a hedgehog, the Australian term for a no-bake chocolate slice with biscuits and coconut. However, I wasn't sure it was quite cake-y enough and it is definitely not coconutty enough (not coconutty at all, in fact). I could have called this a chocolate fridge cake, because that's what it was called in the recipe I adapted. However, my version is definitely a slice and not a cake. And so - refrigerator slice it is.

The good news is, it doesn't matter what you call this. The slice is delicious. It takes a simple concept (chocolate + biscuits in slice form) and adds mint to beautiful effect. I am not sure I'll go back to non-minty equivalents now.

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Mint and paprika butter bean salad

I would struggle to nominate a single favourite legume, but butter beans would definitely make a top 5 list. They're a large, cream-coloured variant of the lima bean and I love their soft, fluffy texture. This salad allows their texture and flavour to shine whilst throwing in some other classic summer ingredients: corn, tomatoes and mint.

I made this salad during the week, as part of a meal to welcome my parents. They have been in the UK (from Australia) for a couple of weeks now but arrived at our place mid-week. It's been great to show them our new home and the local area, and of course to catch up on family and Australian news.

When I made the salad I served it with various other meal components, including boiled baby potatoes. These pictures show the leftover beans and potatoes in a single dish and as they paired very well together I would readily recommend the mix. Otherwise, the bean salad could be added to a wrap, served with greens or paired with a grain base of choice.

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Vegan pizza with tahini, mint, sriracha and kale

I've mentioned previously that we regularly make pizza for dinner. However, I've never actually shared a full savoury pizza recipe (I have shared a dessert one). There are two main reasons for this. One is that I use a base recipe only loosely adapted from Kate's on No Meat and Three Veg, and it didn't seem necessary or appropriate to re-post it. The other is that I generally use the same toppings, and they aren't that exciting: tomato paste, dried oregano, spinach or kale leaves, pepper, tomatoes and pineapple. Sometimes I use hummus instead of tomato paste, and sometimes I add nutritional yeast. So far, so standard.

This pizza was a bit more adventurous and so I am taking the opportunity to share the recipe with you. To be honest, even as I made it I wasn't confident that it would work out. I was sure about the tahini, and even the sriracha, but mint on a pizza? It wasn't something I'd come across and I was prepared to regret my whim to use it. Fortunately, the combination was delicious and I can now attest that mint on pizza is excellent! I will definitely be adding these toppings to my pizza rotation.

I tend to make pizza base in a quantity that gives 4 individual pizzas. Mr Bite and I each have one for dinner, and then another slightly smaller one for lunch the next day. We have his and hers toppings (albeit with lots of overlap) and I am sure many households would do the same. Thus, I list the pizza base ingredients to make a quantity of 4 bases, but then give the toppings for this particular recipe with a guide to what you need per pizza. Whilst the tahini, mint and srirarcha components are essential for this version, feel free to vary the vegetable toppings to suit what you have to hand.

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Leon-inspired chickpea, aubergine and mint stew

It's getting a bit embarrassing, the way you can track my recipe progression. In addition to my ongoing enjoyment of aubergine, this stew carries forward the mint theme from my last recipe and features the chickpeas that allowed me to create a vegan mousse with chickpea brine. What can I say, my kitchen activities are transparent. It may also be obvious that I don't have enough time to create surplus recipes to mask this transparency!

Whilst some of the flavours in this dish are familiar, it definitely deserves recognition in its own right. The recipe is adapted from one in the Leon cookbook, which is published by the creators of the popular UK Leon restaurants. Leon is all about real, healthy, fast food and many of the dishes draw on Mediterranean and African ingredients. This recipe epitomizes the Leon style.

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Vegan chocolate mint tart, two ways

Sometimes, life requires difficult decisions. We have all been there. It may be a choice about a relationship. Work. Where to live. Whether to say yes (or no). A medical issue.

Sometimes the decisions are simpler, but feel equally challenging. What to wear. Which To Do list task to tackle. Whether to return that phone call. What to make for Christmas lunch. Whether to get up and run, or stay in bed for another hour.

Decisions are hard because you have to choose. There is the possibility of regretting the choice. You can't live in two countries at once. You can't sleep in and run. You have to pick an option and see it out.

For this dessert, there are no difficult decisions. I have dealt with them already. When faced with the choice of real mint or peppermint extract, I elected to make the recipe two ways, trying both options out. My taste testing may help you to decide which variety you prefer, but if you are like me and can't decide - make both. It's easy.

Whether using real mint or extract, the chocolate filling is silky smooth. It can be stored in the fridge and is soft enough to cut through with a spoon, while being firm enough to hold together and provide a rich, fudgey tart. The creaminess comes from avocado (of course) and the smooth filling is offset by the dense, nutty base.

The version with peppermint extract is minty in the way that candy canes are. Strong, intense, tasting a bit like Christmas. The version with real mint is a little more grown up, but also subtler in flavour. The mint comes through gradually. It is almost an after-taste.

I liked them both, and this is one experience where I am pleased not to have to choose. I can have both. And so can you.

Chocolate mint tart, two ways

Vegan

Makes 2 small tarts, each of which serves 2 (4 serves in total)

Print recipe

Ingredients

Base

1/4 cup (~45g or 10 dates) pitted dates

1/2 cup (~90g) raw almonds

1/2 - 1 tsp water, as required

Filling

1 small-medium avocado (mine was 75g flesh, which would be about 1/2 of a large avocado)

2 tbsp coconut flour

3 tbsp good quality cocoa

3 tbsp unsweetened almond milk (or non-dairy milk of choice)

1 tbsp agave or maple syrup

30 drops liquid stevia (or an extra 1 tbsp agave / maple syrup)

Pinch salt

If making both varieties: 1 1/2 tsp peppermint extract and 12 fresh mint leaves
If making with peppermint extract only: 2 1/2 - 3 tsp peppermint extract
If making with fresh mint only: 24 fresh mint leaves

Method
Base

Roughly chop the dates and then combine the dates and almonds in a food processor and process until finely chopped and starting to clump together (several minutes). Add water gradually if needed, to bring the mixture together.

Line two small ramekin dishes with cling wrap and press half of the base mixture into each ramekin. Set aside.

Filling

In a clean food processor bowl, combine the avocado, coconut flour, cocoa, almond milk, sweeteners and salt. Process until smooth and the avocado is fully processed, scraping down the sides of the bowl occasionally. 

If making both varieties: Remove half of the chocolate filling from the food processor and set aside. Add 1 1/2 tsp peppermint extract to the filling remaining in the food processor, and process briefly to combine. Transfer the mixture to one of the prepared ramekins.

Return the remaining chocolate filling to the food processor. Finely chop the mint leaves and add to the food processor; process briefly to combine. Transfer the mixture to the other prepared ramekin.

If you are making just one variety: Add the peppermint extract or finely chopped mint leaves to the chocolate mixture and process briefly to combine. Divide the chocolate mix between the two prepared ramekins.

Set in the refrigerator for approximately 4 hours, or in the freezer for approximately 1 hour. Store in the fridge.

I loved both of these, but should note that Mr Bite did not. He struggled to say exactly why, other than that they weren't quite sweet enough. He also disliked the base, which is to be expected when considering that he doesn't like nuts. I suspect he may have detected the stevia in the filling but not know what the flavour in question was. So - if you like semi-sweet desserts made with natural ingredients, I suspect you will enjoy these as much as I did. If you are used to commercial pies and tarts, you may need to add more sugar or go with a different sort of recipe.

As for my preference? I think I preferred the real mint filling just slightly. Would I still make both varieties next time? It is entirely likely.

Have you been faced with any difficult decisions lately?

If you were to pick, would you go with peppermint extract or real mint when making mint desserts?

Submitted to Ricki's Wellness Weekend 20th - 24th December 2012.

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