Skip to content

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


  • 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


  • 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

Share this recipe


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.

This website uses cookies

And not just the choc chip kind! We also use cookies to improve your experience on our site – for example, they will allow you to ‘favourite’ your top recipes, which is very handy! To find out more, you can read our privacy policy