Raw Chocolate Peppermint Slice – a biscuit base with a creamy peppermint filling, topped with a thick raw chocolate spread.
I think this could quite possibly be the bestest tasting raw plant-based gluten free chocolate peppermint slice in the Universe. The chocolate-biscuit base has a nice little crunch to it, the peppermint cream is flavoured with vanilla and pure peppermint essential oil, and the chocolate layer on top is divinely rich and creamy. The use of coconut butter in the recipe helps it to set and keep it firm out of the fridge or freezer.
The only trick for the recipe is to allow each layer to set for a moment before you apply the next, so that when you cut slice it, it looks lovely and even inside.
[bctt tweet="Healthy Raw Peppermint Slice: world-famous recipe - find it here! {vegan, GF}"]
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📖Recipe
Raw Chocolate Peppermint Slice
Ingredients
BISCUIT BASE:
- ½ cup roughly processed buckwheat flour
- ¼ cup + 2 tablespoons raw cacao powder
- 1 cup pecans
- 15 Medjool dates pitted
- 2 teaspoons coconut oil melted
- ½ teaspoon coarse sea salt
MINT CREAM:
- 1 heaped cup cashews soaked at least 3 hours in water, then drained
- ½ cup coconut oil melted
- ½ cup pure maple syrup
- ¼ cup coconut butter
- 3-4 drops doTERRA peppermint essential oil
- 1 teaspoon vanilla paste
- 2 pinches coarse sea salt
CHOCOLATE SPREAD:
- ¾ cup cashews soaked at least 3 hours in water, then drained
- ½ cup coconut oil melted
- ½ cup raw cacao powder
- ¼ cup pure maple syrup
- ½ teaspoon vanilla paste
Instructions
BISCUIT BASE:
- Blitz the pecans in a food processor till crumbly.
- Add the buckwheat flour, salt and cacao and process till nicely combined.
- Add the coconut oil, then the Medjool dates, one by one.
- You should end up with a doughy texture that will hold together nicely when pressed together.
- Press the mixture firmly into the base of an 8 inch cake tin lined with baking paper, use the back of a spoon to flatten the surface. Set aside
PEPPERMINT LAYER:
- Drain the cashews well, blend everything till nice and creamy.
- Spread evenly over the biscuit layer and set in the freezer
CHOCOLATE LAYER:
- Drain the cashews, blend everything till nice and creamy.
- Spread the chocolate over the top of the peppermint cream layer, but only once the cream layer has set.
- Set in the freezer, then cut into 16-32 equal rectangles to serve.
Notes
- Nutrition panel is an estimate only
Nutrition
SOURCING ESSENTIAL OILS
The essential oils I use are doTERRA, because quite simply, they are the absolute best quality. If you’d like to get started with your own account, you can either book a complementary consult with me to learn more first, or join with doTERRA right away.
If you know you’d love to get on them right away,
I’ll guide you through how to purchase them here.
If you’d like to chat further,
you can book a free consult with me here.
And if you’re local to me in Auckland and would like to come along to a class,
have a look at my timetable here.
Thank you for reading, I hope enjoy this epic treat!
See you again next week,
Lauren.
MionTheLion
Water. Get's the phytic acid out.
bree
Am I the only person who can't see the Method? I just blended everything as usual for a raw slice, but my middle layer wasn't as smooth as I'd like - would like to see the instructions. Slice was delish though! Thanks for sharing x
MionTheLion
Neither can I
Michelle King
I added a drop or 2 of pandan essence (from asian supermarket) which made my mint creme a beautiful light green. It has a natural nutty/vanilla taste which works well; not that it's noticeable anyway in just a couple of drops. Still keeps it GF & raw etc.
Will post my attempt on ig 😘
Many thanks,
Michelle
Lauren Glucina
Michelle that sounds amazing you've inspired a trip to the Asian supermarket now! Such a cool idea x
Lia Maree
My chocolate topping went clumpy 🙁
Nicole Harris
Amazing!!! Thank you so much!!! I am only just discovering recipes for raw food. This was my 2nd go at creating something healthy and unbeliveably tasty!! Some friends and family have asked for the recipe already. My hubby and I are sugar freaks and I cant wait for him to have a try!! Again, thank you. I will be back to try more of your recipes 😀
Sarah Christel Scully
Julie Morris Ogden we have so much chocolate in our house right now. It's quite dangerous. Jeff also bought a box of really, really, really nice chocolates.
Julie Morris Ogden
Lucky Jeff!
Sarah Christel Scully
I FINALLY made this today! I have been holding on to this recipe since last Fall, thinking it would be great for Christmas. Now, had the idea for Valentine's Day, cutting them in to heart shapes. So.. Yes, delicious!
Nicola Brown
Made a version of this today and while it tastes delicious, the top chocolate layer didn't set, and the coconut oil appears to have emulsified. Any ideas why this might have happened please? I melted it first - was that wrong? Where I live coconut oil is solid at room temp. Thanks for your help!
May Tan
Made this today, absolutely delicious! Thanks for all the great recipes Ascension Kitchen, every one I've tried has been amazing.
Leticia Clark
How do you get the chocolate smooth for the top layer? Do you melt the coconut oil?