Raw Choc Mint Slice

pennybenjaminNourish, Snacks, SweetsLeave a Comment

Raw Choc Peppermint Slice

Are there any suckers for Mint Slices out there?

Pick me! The creamy peppermint filling, the crunchy biscuit base, the smooth chocolate coating. My goodness, it’s no wonder the packet would barely last 2 days!

Here’s my healthy re-creation of the Arnott’s Classic Mint Slice. Everyone who has tried my version actually said that this is a dozen times better that the original! Never-mind the amazingly healthy ingredients!

Let me know what you think!

Raw Choc Mint Slice

Recipe Type: GF, DF, RSF, V, Paleo

Serves 16
Time 30 min


For Base

  • ¾ cup raw almonds
  • ½ cup shredded coconut
  • 4tbsp melted coconut oil
  • 1 tbsp honey
  • 3 tbsp raw cacao powder
  • 3 tbsp activated bukinis or puffed rice/quinoa/millet (optional, I add these for a cool crunch factor in the base)

For the filling

  • ¾ cup raw cashews
  • ¾ cup desiccated coconut
  • ¼ cup coconut cream
  • dash vanilla essence
  • 2 tsp peppermint essence/syrup
  • 1 tsp honey
  • pinch salt


  • ½ cup homemade chocolate or good quality dark chocolate
  • ½ cup coconut cream
  • 1-2 tbsp sweetener of choice (honey, rice malt syrup, agave, maple, stevia)

Raw Choc Mint Slice


For the Base

  1. Place the almonds and coconut in a food processor and process until it becomes a coarse flour.
  2. Add the remaining base ingredients except the Bukinis and process until it comes together.
  3. Remove from the processor and place in a bowl. Stir the bukinis through the mixture and spread evenly over the bottom of a lined baking tray (I use a small loaf tin, but you could use a round, spring form cake tin for a round result). Pressing down with your hands to spread it out.
  4. Place in the fridge while making the filling

For filling

  1. Rinse out the food processor (doesn’t need a thorough clean, just a rinse).
  2. Place cashews and coconut in processor and process until a coarse flour.
  3. Add remaining ‘filling’ ingredients in the food processor and process until it becomes a smooth, creamy mixture.
  4. Remove the tray/cake tin from fridge and spread the filling mixture over the top of the base and spread out evenly with your hands/spoon/spatula.
  5. Place in the fridge while making the the topping.
[I actually divided the filling into two portions and added some gourmet mint cordial to one half to see how that tasted and looked. It was delicious and made the filling slightly green which was cool]

You could also add some Supergreens powder to the filling to make it a bright green colour and get an extra nutrient kick!

For Ganache topping

  1. Melt the chocolate in a bowl in the microwave or over a bowl of boiling water (adding a tsp of coconut oil helps with this too).
  2. Stir in the coconut cream.
  3. Allow to sit at room temperature to cool down for 30min.
  4. Remove tray/cake tin from fridge and pour ganache over the top, spreading out with a spatula. Return to fridge to set for 2 hours.
  5. Remove the tray/tin from fridge, lift the slice in the baking paper from the tin onto a chopping board and slice with a large, sharp knife.

Do your best not to gobble it all up at once!

Raw Choc Peppermint Slice

A perfect snack to have with my Coconut Milk Matcha for morning tea at work!


Macronutrients per serving:

Nutrition Facts
Servings 16
Amount Per Serving
calories 192
% Daily Value *
Total Fat 16 g 25%
Saturated Fat 13 g 66%
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 11 mg 0%
Potassium 79 mg 2 %
Total Carbohydrate 9 g 3 %
Dietary Fiber 2 g 7 %
Sugars 5 g
Protein 3 g 7 %
Vitamin A 0 %
Vitamin C 0%
Calcium 0%
Iron 3%


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