These Oreo Mint Fudge Slices are one of my favorite desserts I have ever created.
This recipe happens to be a new and improved version of a recipe I created back in 2012. The recipe was a Mint Oreo Raw Vegan Cake but had some different layers. If you are interested in switching up the chocolate fudge layer and avocado pudding sounds good to you use the original recipe here.
I personally enjoy this new and improved version even more than the original. This recipe is made with all natural whole food ingredients and is also packed full of nutrients and high quality fiber.
The bottom layer is a chocolate oreo brownie crust. It is dense, rich with a hint of sweet.
The next layer is a thick, creamy chocolate fudge layer that is to die for. My secret weapon in this layer is the super power of chia seeds.
The top layer is a light whipped coconut mint cream. This combination of these three layers is truly to die for.
It hits all the marks for a decadent, healthy, indulgent treat.
This recipe is no bake, vegan, raw, gluten free, high fibre, created with all natural ingredients and is a true chocolate mint Oreo delight! This recipe happens to be one of my favourite treats of all time.
1 Cup Pre-Soaked (Overnight) Pitted Dates (if you do not have the time or forget to soak you can use boiling water poured over dates in a bowl and let set for 10 - 20 minutes.)
1 Cup Raw Almonds
1 Cup Natural Walnuts
1/4 Cup Coconut Oil
1 tsp Vanilla Extract
1/2 Cup Cocoa
1/4 Tsp Sea Salt
¼ Cup Dark Vegan Chocolate Chips (optional)
Rich Chocolate Fudge Ingredients:
1 1.2 Cups Pre-Soaked (Overnight) Pitted Dates (if you do not have the time of forget to soak you can use boiling water poured over dates in a bowl and let set for 10 - 20 minutes.)
1/4 Cup Chia Seeds (Pre-Soaked with the dates above.)
1 Tbsp Coconut Oil
1/2 tsp Vanilla Extract
1 Tbsp Coconut Syrup (Maple Syrup or to make this sugar-free you can use 8 drops liquid stevia or to taste)
1/3 Cup Natural Cocoa
Mint Whipped Topping Ingredients:
1 1/2 Cups Solidified Coconut Cream (From pre-refrigerated canned or carton pure coconut cream.)
1/4 Cup of Coconut Oil
1/2 Cup of Cashew Butter
8-10 Drops of Liquid Stevia (or 1-2 Tbsp Maple Syrup)
5 Drops Green Food Coloring (I used all natural vegetable coloring. You can also try some fresh spinach or skip the color all together.)
1/2 tsp Peppermint or Mint Extract
1/2 tsp Vanilla Extract
Mini Vegan Chocolate Chips
Using your large food processor bowl and blade process all crust ingredients until dough-like consistency.
Tip – If your dates are dry and the dough is not sticking together add 1-2 Tbsp of water and process again.
Line an 8×8 baking dish or spring-form pan with parchment paper. (To make thick slices I used my loaf pan for this recipe you see in the pictures.)
Distribute crust evenly into the baking dish or spring-form pan pressing down.
Place all chocolate fudge ingredients into your food processor bowl and blend until smooth. Make sure to scrape down the sides occasionally.
Place fudge evenly on top of crust layer.
Place baking dish or spring form pan in the freezer.
Tip – Gently pick-up and set-down pan on the counter to knock out all air bubbles. This makes your topping very even.
Place all topping ingredients in your food processor (or use a hand-held mixer) and using whipping attachment whip until the consistency of whip cream. Stop occasionally to scrape down the sides.
Add only the thick coconut cream from the top half of the can (none of the watery coconut water if there is any).
Remove baking dish from freezer and layer your mint topping onto the chocolate fudge and brownie layer.
Top with vegan chocolate chips if your desire.
Place into your fridge and let set for 2-3 hours.
Remove from fridge, cut into squares or slices and serve immediately.
Tip – Store covered in the refrigerator.
DAMY Members – This recipe is a treat option.
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All content and photography of damyhealth.com is the property of DAMY Health and cannot be reproduced in any way without the prior written consent of Amy Layne. This includes remixing, transforming or building upon any material from damyhealth.com. When trying our recipes please link our original recipe. Thank you.
Amy Layne is the Co-Founder of DAMY Health Online & The Healthy Rebel App. Here at DAMY she is our Head Coach Specializing in Holistic Nutrition, Secretly Healthy Recipe Creation, Fitness, Self-Love, Inspiration and Living Your Best Life. She is the creator of the world famous DAMY Method and Bikini Body Programs. To see Amy’s Before and After Photos and DAMY Member Success Stories Click Here. For Amy’s complete story go here!
Amy Layne is the Co-Founder of DAMY Health Online & The Healthy Rebel App. She is a Holistic Nutritionist and Coach specializing in lifestyle transformation, goal-realization and living your best life overflowing with abundance and self-love. She is also the creator of the world famous Bikini Body Program, 21 Day Vegan Cleanse Challenge, author and original whole-food recipe creator. Amy is passionate about guiding others to a light and freedom-filled life. Have Amy be your guide today!
“The thing I love most about DAMY is that you don’t have to count calories. I was driving myself crazy day in and day out logging caloric intake and burn. There were days where I would eat even if I was not hungry because I had not taken in enough calories. DAMY alleviates that stress and lets you focus on eating clean, healthy food without the guilt. The recipe variation is good and the desserts are simply amazing! The hardest part for me was choosing which treat to have each week!”