Hearing the word vegan can often have people running in the opposite direction. But when the very talented Maz Valcorza opened the second Sadhana Kitchen in Bondi, vegans and non-vegans flocked toward it. And with good reason.

The newly opened cafe on Warners Ave opposite Harry’s is so good you won’t even believe that you’re eating something that tastes brilliant, but is raw, diary and meat free.

Maz has kindly gifted us with her Choc-Mint Slice recipe, which we can try our very best to recreate.


Sadhana Kitchen Mint Slice (2)


Sadhana Kitchen Choc-Mint Slice by Maz Valcorza

Serves 4



1 ½ cups desiccated coconut

½ cup almonds

½ cup cashews

1 cup dates soaked for 1 hour and then drained

1/3 cup cacao powder

4 tbs coconut nectar

pinch of Himalayan pink salt or sea salt


Mint Filling

1 ½ cups cashews soaked for 1 hour and then drained

1 ½ cups coconut oil

1 tsp spirulina

4 drops food grade peppermint oil

1 tbs lecithin

stevia to taste


Chocolate Topping
½ cup coconut nectar

1 cup coconut oil

1/3 cup cacao powder

½ cup cashews

1 tsp vanilla powder
1 inch knob cacao butter

pinch of Himalayan pink salt or sea salt


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.

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.

Once set, remove from the freezer. Blend all ingredients for chocolate topping until smooth and pour on top of the mint layer.

Return to the freezer for another 10 minutes or until chocolate is set.


If all else fails, head to the cafe where you will find this delicious desert in all its glory.


About The Author

I am a health and lifestyle writer as well as studying Naturopathy. I wish to integrate health and wellness into my articles and discover the latest and greatest foodie spots in Sydney with a clean edge.

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