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Peppermint Slice with Thermomix Instructions


Peppermint Slice with Thermomix Instructions

Peppermint Slice


  • 1 cup desiccated coconut (100 grams)
  • 1 cup almond meal (100 grams)
  • 1/4 cup cacao or cocoa (25 grams)
  • 2 tablespoons honey*(50 grams)
  • 1 tablespoon coconut cream (20 grams)
  • pinch of salt


  • 1/2 cup cashew butter (125 grams)
  • 1/4 cup honey*(80 grams)
  • 1/3 cup coconut oil, melted (70 grams)
  • 2 tablespoons coconut cream (40 grams)
  • 1 teaspoon natural peppermint extract


  • 6 tablespoons cacao or cocoa powder
  • 4 tablespoons coconut oil, liquid
  • 2 tablespoons maple syrup
  1. Line a square 20cm tin with baking paper overhanging the sides for easy removal.
  2. Place the base ingredients into your processor and blend at high speed until the mixture resembles a fine, sticky crumb. Press the mixture firmly into the base of your prepared tin.
  3. To make the middle layer add the cashew butter, honey, coconut oil and coconut cream to your processor and blend until smooth and well combined. Add the extract and mix to combine. Pour the mixture over your base and place the slice into the fridge or freezer to set. Once the middle layer has set make the chocolate for the top.
  4. To make the chocolate topping mix the ingredients until they are well combined and spread the mixture evenly over your slice. Place in the fridge or freezer to set.
  5. Slice. Serve. Eat and enjoy.

Thermomix Method

  1. Line an 20cm square cake tin with baking paper over-hanging the sides for easy removal.
  2. Place the ingredients for the bottom layer into the thermomix bowl and blend at speed 10 for 10 seconds. Press the mixture firmly into the base of your prepared tin.
  3. Place the ingredients for the middle layer into your thermomix bowl and blend at speed 6 for 8 seconds. Pour the mixture over your base and place in the fridge  for 20 minutes to set.
  4. Once the middle layer is firm place the ingredients for the top layer into a bowl and stir until the mixture is well combined. Pour the mixture evenly over the slice and return to the fridge for several hours to set.
  5. Slice. Serve. Eat and enjoy.

*you can use rice malt syrup if you prefer.
notes ā€“

  • I place the slice into the freezer for 20 minutes prior to slicing. Once sliced this can be stored and served straight from the fridge or freezer, it will not be stable at room temperature.
  • When making the chocolate topping ensure the coconut oil is not hot. I all the oil to the chocolate mixture one tablespoon at a time.

If you are enjoying the recipes be sure to check out the books. I hope you find something you love. With thanks, B x

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Peppermint Slice with Thermomix Instructions
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Wendywoo April 19, 2016 - 9:26 pm

You’ve had a Birthday? Well, how sneaky of you! I’m glad you had a lovely day, and here’s wishing you a year of happy un-Birthdays. xxps Stop this rubbish about grey hairs and wrinkles- you don’t have either! xx

Bianca Slade April 27, 2016 - 3:20 pm

Haha!!!! I truly do!!!! I actually let my Mum put a rinse in my hair today. Very un-me! I had to sit still for 20 minutes and I whinged my way through šŸ˜‰ Anyhow, greys covered but I am not sure I can go through that every two months… On a positive note isn’t my Mum a treasure!
I hope you are going well. Sending tons of love! xxxxxx

Jen July 29, 2016 - 6:35 pm

Hi lovely Bianca! I love your recipes but am sad to say I’m now quite intolerant to coconut! Argh! I usually sub coconut oil for ghee, coconut cream for cashew cream and coconut milk for cashew milk. Can I use cacao butter in place of coconut oil in this topping? And what could I replace the desiccated coconut with in the base? Thanks in advance for any help!

Bianca Slade August 8, 2016 - 12:15 pm

Hi Jen, thank YOU!! Yes you could try that in the top or just use melted dark chocolate or leave the topping off. In the base you can use nuts, seeds or oats. I hope this helps.

The Flame December 4, 2016 - 1:11 pm

This is my new favourite recipe. I have made it three times in a row and can’t bear the idea of not having some in my freezer. My husband and I love to have a little slice with a cup of tea at night. Thank you for sharing your creations.

Bianca Slade January 4, 2017 - 7:55 pm

Thank YOU for enjoying them šŸ˜‰ I really appreciate the feedback and I would love to hear how you go with anything else that you try. x

Laura March 26, 2017 - 8:05 pm

This recipe is amazing!!!
I’m allergic to almonds- so we ground up pistachios and it worked perfectly.

Bianca Slade April 2, 2017 - 12:34 pm

Thank YOU! xxx

Joy Secomb May 24, 2017 - 12:27 pm

Roughly how many calories per slice?

Mel December 13, 2020 - 12:09 pm

I worked it to be roughly 196 calories per piece, 12g carbs (this is if it is sliced into 16 squares and is variable according to brand of ingredients)

Ana Dasilva June 6, 2017 - 12:55 pm

Over the weekend I made these and they were an absolute hit! Super easy to do. You could also roll the base into a ball add some protein and call it a protein ball šŸ™‚

Barbara June 28, 2017 - 5:00 pm

Hi Bianca…in the process of making this at the moment…used almond butter instead of cashew butter for filling…the mixture seems to have split…have I just overmixed it?

Peppermint Slice with Thermomix Instructions – Healthy Good Life September 2, 2018 - 1:27 pm

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Emma February 22, 2019 - 8:38 pm

Iā€™m a big fan of the choc mint slice biscuits, and this has been the closest thing to that without the guilt factor. I think I could eat the creamy minty middle all on its own!! Yumo! thank you šŸ™‚

Emma February 22, 2019 - 8:41 pm

I omitted the honey in the first two layers but did include the maple syrup in the top just to offset the bitterness of the cacao, and this was plenty sweet.

Cassy December 15, 2020 - 10:52 am

Hi I dot have any cashew or cashew butter… Can I swap for coconut ghee???


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