Raw Chocolate Peppermint Slice

A delicious raw, vegan, refined-sugar-free dessert slice that has the perfect blend of mint and chocolate!

Dairy-free, raw and delicious, try stoping at just one!

Credit: Honest to Goodness

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2 cups pecans
1.5 cups dates, pitted
1/2 cup cacao powder
2 Tbs cacao nibs
1/4 tsp salt

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

1/2 cup coconut oil, melted
1/2 cup brown rice syrup
1/2 cup cacao powder
3 Tbs buckwheat kernels


In a food processor, blitz all the ingredients together until a crumbly mixture is formed.

Line a baking tin and evenly press the dough into the bottom.

Freeze for at least 1 hour to set.

While your base is in the freezer, blend all the ingredients in a food processor or high powered blender until nice and creamy.

Remove the base from the freezer and spread the peppermint filling over the top. Smooth out and return to the freezer for 1-2hours.

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.

Melt together the coconut oil, brown rice syrup and cacao powder over a low heat in a small saucepan until combined.

Stir the buckwheat kernals into the chocolate.

Pour over the peppermint cream and smooth out.

Put back in the freezer for about 30 minutes for the topping to set.

About The Author

Kiara Ible is a qualified Nutritionist who is putting her knowledge into practice through cooking. She loves experimenting with new recipes to make healthy meals exciting loves testing them out at H2G. She is passionate about local produce, shopping at markets and enjoying the outdoors. Kiara also has her own healthy food blog,Glug of Goodness