Sadhana Kitchen’s raw choc-mint slice


If you’re fortunate enough to live within commuting distance of Sydney’s first organic wholefoods and raw foods cafe, Sadhana Kitchen, no doubt you know its divine range of acai bowls, smoothies, Cocowhip creations and raw desserts well. But if you and your tastebuds live too far away, we can cure the Instagram envy with a special raw dessert recipe from the venue’s owner/director Maz Valcorza. The wholefoods expert has shared her process for creating a moreish choc-mint slice using ingredients like nuts, cacao and peppermint oil. Keep an eye out for Maz’s raw-food ‘cook’book due for release in March 2016.



  • 1 1/2 cups desiccated coconut
  • 1/2 cup almonds
  • 1/2 cup cashews
  • 1 cup dates soaked for 1 hour and then drained
  • 1/3 cup cacao powder
  • 4 tbsp coconut nectar
  • pinch of Himalayan pink salt or sea salt

Mint filling

  • 1 1/2 cups cashews soaked for 1 hour and then drained
  • 1 1/2 cups coconut oil
  • 1 tsp spirulina
  • 4 drops food grade peppermint oil
  • 1 tbsp lecithin
  • stevia to taste

Chocolate topping

  • 1/2 cup coconut nectar
  • 1 cup coconut oil
  • 1/3 cup cacao powder
  • 1/2 cup cashews
  • 1 tsp vanilla powder
  • 1 inch knob cacao butter
  • pinch of Himalayan pink salt or sea salt


  1. Combine all ingredients for the base in a food processor until the texture of fine crumbs and press into baking tine line with non-stick paper.
  2. Blend all ingredients for the mint filling on high speed until smooth and pour on top of the base. Set in the freezer for 4 hours or overnight.
  3. Once set, remove from the freezer. Blend all ingredients for chocolate topping until smooth and pour on top of the mint layer.
  4. Return to the freezer for another 10 minutes or until chocolate is set.

Recipe and images courtesy of Maz Valcorza from Sadhana Kitchen

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