Raw. Vegan. Paleo. Gluten Free.

Makes approx. 16 square slices. 



287g 2 Cups Cashews (soaked Filtered Water 1-2hrs, rinsed well)
155g 3 Raiz The Bar Authentic Me Bars, shaved, melted (or your fav plain vegan/ raw vegan chocolate)
90g Cacao Butter shaved, melted
132g 1/4 Cup + 2 Tbsps Maple Syrup (or coconut nectar)
1 Vanilla Bean, seeds scraped
5g 1/2 tsp Lemon Juice
175g 3/4 Cup Filtered Water
1/4 tsp High Mineral Unrefined Salt
15 Drops Mint Food Grade Essential oil, or 1 tsp Peppermint or Mint extract (to taste).


55g Soaked Dried Buckwheat (pre-soaked 15 mins, pre-dehydrated until dry (8-10 hrs at 118F), or purchase plain raw activated buckwheat. 
65g 3/4 Cup Coconut Flakes
74g 1/2 Cup Raiz The Bar Authentic Drinking Chocolate (or your fav drinking chocolate)
95g Cacao Butter, chopped, melted
1/4 tsp High Mineral Unrefined Salt



In a medium bowl hand mix all ingredients together until well incorporated. 

In a square pan aprox. 14cm x 14cm lined with Saran wrap (Cling wrap) for easy removal, press crust mixture firmly onto bottom. Use your pointer finger knuckles to press down outside edges. Set aside.


In a Vitamix, blend all filling ingredients, except the chocolate until well incorporated and smooth.

Pour out aprox. 2 Cups White Peppermint onto crust leaving the rest of the white peppermint chocolate in the blender.

Into the blender, add melted dark chocolate and blend until well incorporated and smooth. 

Using a spoon, or chef squirt bottle with the end cut off make approx. five chocolate puddles underneath the white peppermint chocolate and on top. 

Using a chopstick, make swirls, but do not over swirl so that the two colours have a nice definition.

Set up in the frezer for a couple hours before removing and slicing into 16 squares, or desired shape. 

Storage Options: In the freezer for up to two months. When ready to serve sit out for aprox. 10-15 mins before serving. This is mouthwatering delicious and always a hit at every party, especially during this time of the year! Enjoy! 🙏🏻💫🎄 xxo