Chocolate & Peppermint Slice
Prep time: 
Total time: 
Serves: 20
  • Base
  • 1 cup raw almonds
  • 1 cup dried dates
  • 1 cup desiccated coconut
  • ¼ cup raw cacao
  • 1 teaspoon vanilla extract
  • 3 tablespoons coconut oil
  • Topping
  • 1½ cups raw cashew nuts, soaked 3 hours
  • ¼ cup coconut milk
  • ½ cup coconut oil
  • 3 tablespoons honey
  • ½ teaspoon vanilla extract
  • 5 drops doTerra peppermint oil
  1. Place the cashews in a large jug and cover with water, leave to soak for 3 hours.
  2. To make the base, place the almonds and dried dates in a food processor and blitz until they are a fine crumble.
  3. Add the desiccated coconut and raw cacao, whiz again to mix through.
  4. Add the vanilla extract and coconut oil, blitz until all the ingredients are combined.
  5. Line a rectangle slice tin with baking paper and press the chocolate base into the bottom of the dish.
  6. Place in the fridge to set while you prepare the topping.
  7. To make the topping, rinse the cashew nuts and discard of the water. Place the soaked cashews in a food processor and whiz on high until the cashews are smooth.
  8. Add the coconut milk and combine.
  9. Add the coconut oil, honey, vanilla extract and peppermint oil. Whiz on high in the food processor until very smooth.
  10. If you prefer the topping to be sweeter add a further tablespoon of honey ensuring that you combine all the ingredients well. Remember that the base is quite sweet already.
  11. Pour the peppermint cashew cream on top of the chocolate base and spread around evenly.
  12. Place back in the fridge to set for a minimum of 1 hour.
  13. Sprinkle a tablespoon of raw cacao on top of the slice to finish, cut into slices and serve.
  14. Keep in the fridge, this slice will keep for several days.
Recipe by Real Food Pledge with Caralee Fontenele at