Vegan Mint Chocolate Slice

1. Preheat your oven to 175°C (350°F). Lightly grease the base and sides of a square 8" pan with some oil or vegan butter, then line with parchment paper. 2. For the crust, add the almond flour, cacao powder, salt, coconut oil, and maple syrup to your food processor and blend until the ingredients stick together to form a dough. 3. Evenly press the dough into the base of the pan and smooth it out with a spatula or flat bottomed glass. With a fork, gently prick the dough several times. Bake for 15-18 minutes until slightly browned, then allow to cool to room temperature. 4. For the mint filling, melt the cacao butter over a double boiler. Add the melted cacao butter, fresh mint leaves, coconut cream, coconut butter, and maple syrup to your high-speed blender and blitz until smooth. Pass the mixture through a sieve to remove any specs of mint leaves. Pour into the tray on top of the shortbread base in an even layer. Place in the freezer to set for 2-3 hours (overnight if preferred). 5. For the topping, melt two-thirds of the chocolate over a double boiler. Once melted, remove it from the heat and stir in the remaining third of chocolate and vegan butter, stir until melted thoroughly. Use a spatula to spread it over mint filling in an even layer. Place in the fridge for 15 minutes to set. 6. To slice, place a sharp knife in a jug of boiling water to heat it. Wipe the knife dry and gently cut, allowing the heat from the knife to melt through the slices. 7. Store these slices in an airtight container in the fridge and consume within a week. Alternatively you can freeze any unused portions and defrost as needed.