Quick and Easy Peppermint Slice

Quick and Easy Peppermint Slice


Quick and Easy Peppermint Slice

base

  • 1 cup desiccated coconut
  • 1 cup almond meal
  • 3 tablespoons cacao
  • 2 tablespoons honey*
  • 1 tablespoon coconut cream
  • pinch of salt

middle

  • 6 tablespoons cashew butter
  • 3 tablespoons honey*
  • 4 tablespoons coconut oil, soft
  • 2 tablespoons coconut cream
  • 1 teaspoon natural peppermint extract

top

  • 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.

*you can use rice malt syrup if you prefer.

notes –

  • 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 heated, you may even find it helpful to add the oil once tablespoon at a time.
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Recipe
Quick and Easy Peppermint Slice
Published
Rating
4 Based on 55 Review(s)
  • Wendywoo

    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

    • 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 😉 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

    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!

    • 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

    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.

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

  • Laura

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

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  • Joy Secomb

    Hi,
    Roughly how many calories per slice?

  • Ana Dasilva

    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 🙂

  • Barbara

    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?