Chocolate Peppermint Slice
A delicious no bake peppermint slice. A coconut chocolate crust is topped with a peppermint filling, then finished with a smooth layer of chocolate. This no bake take on a New Zealand classic is perfect for the holidays or any time sweet treat snacking.
Servings 8
Ingredients
Base
- 2 cups almonds, or walnuts (or a mix of your choice of nuts)
- 1 cup dates, soaked at least 30 minutes and drained
- 1 cup desiccated coconut
- 1/4 cup peanut (or any nut or seed) butter
- 1/4 cup cocoa or cacao powder
- 2 teaspoons vanilla extract
Mint Filling
- 2 cups cashews, soaked 3+ hours and drained
- 1/4 cup desiccated coconut
- 1/4 cup coconut oil, melted
- 5-15 drops peppermint extract or oil or a few fresh mint leaves
- 1/3 cup baby spinach leaves, for green color
- 1-2 tablespoons water, if needed
Chocolate Topping
- 1 cup chocolate chips
- 1 tablespoon coconut oil
Instructions
Base
- Line a 7 x 5-inch loaf tin with baking paper overlapping the top and sides to act as a handle to get the slice out easily for cutting. Place nuts into a food processor and process until broken down and crumbly. Add dates, coconut, nut butter, cocoa and vanilla and pulse until well combined. Be careful not to over process as you want some chunks left for texture to give some different sized “bits” to your brownie base.Pour this out into your lined pan and smooth down evenly with a spatula or the back of a spoon. Place in freezer to firm up while you make the filling.
Mint Filling
- Place drained cashew nuts and coconut in a food processor and process until a smooth and creamy consistency is reached adding a little water, a tablespoon at a time to get things moving if needed. Add coconut oil, honey, spinach leaves, peppermint extract or fresh mint leaves and pulse until well combined and smooth.Taste and add more honey or peppermint if desired.Tip the mint filling onto the base and smooth it out evenly with the back of a spoon. Return to the freezer to chill.
Chocolate Topping
- Make the topping by melting the chocolate chips and coconut oil in a small dish in the microwave in 30 second bursts stirring between each one or use a double boiler. Pour this out over the mint filling and smooth down with a spatula or the back of a spoon.Chill in the freezer for 1 hour or until the mint filling is firm and the chocolate topping is set.Once firm, cut into 8-10 pieces. You can let the slice sit at room temperature for 10 minutes to soften slightly before cutting.