Raw Peppermint Slice

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Contributed by: Kiara Ible

Serves: 8-10

Time: Prep time: 30 minutes, Freezing time: 2.5 hours

A delicious raw, vegan, refined sugar free dessert slice that has the perfect blend of mint and chocolate
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2 cups organic pecans
1.5 cups organic medjool dates, pitted
1/2 cup organic cacao powder
2 tbsp organic cacao nibs
1/4 tsp salt

Peppermint Filling
2 cups organic raw cashews (soaked for at least 2 hours)
1/3 cup organic coconut cream
1/4 organic desiccated coconut
1/4 cup organic brown rice syrup
1/2 cup organic coconut oil, melted
10 drops peppermint essence
1/4 cup mint leaves

Chocolate Topping
1/2 cup organic coconut oil, melted
1/2 cup organic brown rice syrup
1/2 cup organic cacao powder
3 tbsp organic buckwheat kernels


  1. In a food processor, blitz all base ingredients together until a crumbly mixture is formed.
  2. Line a baking tin and evenly press the dough into the bottom.
  3. Freeze for at least 1 hour to set.
  4. While your base is in the freezer, blend all filling ingredients in a food processor or high powered blender until nice and creamy.
  5. Remove the base from the freezer and spread the peppermint filling over the top. Smooth out and return to the freezer for 1-2hours.
  6. Once the filling is set, prepare the chocolate topping. In a small saucepan, lightly toast the buckwheat kernels until golden and crunchy. Set aside to cool.
  7. Melt together the coconut oil, brown rice syrup and cacao powder over a low heat in a small saucepan until combined.
  8. Stir the buckwheat kernals into the chocolate.
  9. Pour over the peppermint cream and smooth out.
  10. Put back in the freezer for about 30 minutes for the topping to set.
Gluten Free
Gluten Free
Dairy Free
Dairy Free
Egg Free
Egg Free
Cane Sugar Free
Cane Sugar Free

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