Go Back

Healthier Chocolate Peppermint Slice

A healthy peppermint slice with a brownie-like base, refreshing, creamy, peppermint coconut filling and rich chocolate topping. Easy to make and no baking...
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword chocolate mint slice no bake, clean eating dessert or snack, healthier chocolate peppermint slice, no bake mint slice
Servings 16

Ingredients

Base Crust

  • 1 cup almonds or walnuts
  • 1 cup dates, soaked 30 minutes and drained
  • 1/2 cup rolled oats
  • 1/2 cup desiccated coconut
  • 1/4 cup cocoa powder
  • 1 teaspoon vanilla extract

Mint Filling

  • 2 cups cashews, soaked 3+hours and drained
  • 1 13.4 oz can coconut cream,full fat (solid part only) *see note below
  • 1/4 cup coconut oil, melted
  • 1/4 cup honey or maple syrup
  • 1 teaspoon peppermint extract
  • Few drops natural green food colour or make your own – cook tender, greens (such as spinach) in a tiny bit of water for about a minute. A few drops of the juice will give a very concentrated green. 

Chocolate Topping

  • 1 cup chocolate chips
  • 1 tablespoon coconut oil

Instructions

Base Crust

  • Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.
    Make the crust first. Line a 8 x 8-inch baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.
    Place almonds, oats, coconut and cocoa powder into a food processer and process until broken down and crumbly. Add dates and vanilla and continue to process until mixture is sticky and well combined.
    Be careful not to over process as its nice to have texture variance and different sized “bits” in your base crust.
    Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the filling.

Mint Filling

  • Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.
    Place all filling ingredients, cashews, coconut cream, coconut oil, honey and peppermint extract into the food processor and process until smooth and creamy. Depending on the power of your blender this might take a few minutes.
    Stop blending to scrape the sides and continue to blend until very smooth. Taste test add more honey or peppermint if you think it needs it.
    Pour the filling over the chilled crust and spread evenly with a spatula or the back of a spoon, then place back in the refrigerator.

Chocolate Topping

  • Place chocolate chips and coconut oil in a small dish and microwave with 30 second bursts stirring between each one until melted and smooth.
    Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.
    Once melted, pour the melted chocolate over the mint filling, using the back of a spoon to ensure that it’s evenly spread out.
    Chill in the freezer for 1 hour or until the mint filling is firm and the chocolate topping is set.
    Once firm, cut into 16 pieces or your preferred size. You can let the slice sit at room temperature for 10 minutes to soften slightly before cutting.
    Store in fridge for one week or freezer for up to 3 months.
Print Recipe