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Recipe Christmas Peppermint Slice

Don't let the name stop you from enjoying this masterpiece year-round. If you're a fan of the beautiful harmony that exists between chocolate and peppermint, do yourself a favour and dig in!

You will need

Serves 12

Base

  • 110 g (1 cup) almonds
  • 120 g (1 cup) pecans
  • 40 g (1/2 cup) shredded coconut
  • 25 g (1/4 cup) cacao powder
  • 8 medjool dates, pitted
  • 2 tablespoons cacao nibs
  • 2 tablespoons melted coconut oil

Peppermint layer

  • 300 g (2 cups) cashews (soaked for 2 hours, then drained)
  • 125 ml (1/2 cup) melted coconut oil
  • 125 ml (1/2 cup) melted cacao butter
  • 60 ml (1/4 cup) brown rice syrup
  • 2 teaspoons peppermint extract

Topping

  • 125 ml (1/2 cup) melted coconut oil
  • 125 ml (1/2 cup) brown rice syrup
  • 1/2 cup cacao powder
  • 2 candy canes, crushed

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Directions

30 mins to prep

5 mins to cook

  1. Step 1

    Line a 20 x 20 cm baking pan with baking paper and set aside.

  2. Step 2

    Add all base ingredients to a food processor. Pulse on high for 30 seconds to 1 minute or until ingredients are broken down into small, coarse pieces. Transfer to baking pan and use a spatula to spread out and press into pan evenly. Set in freezer for 20 minutes.

  3. Step 3

    For the peppermint layer, place cashews, coconut oil, cacao butter, brown rice syrup and peppermint extract into food processor or high powered blender. Blend for 1 minute or until smooth. Pour into baking pan over the base layer. Smooth over with a spatula and place in freezer for a further 10 minutes.

  4. Step 4

    In a medium-sized saucepan add the coconut oil, brown rice syrup and cacao powder. Place over a low-medium heat, stirring constantly until melted and combined. Allow to cool for 10 minutes before pouring into the baking pan. Top with crushed candy canes and place into fridge for 1 hour or until firm.

  5. Step 5

    Lift slice out of pan and place onto chopping board. Using a sharp knife cut into 12 pieces and place on a serving tray. Serve immediately or place back in fridge until ready to serve.

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