No Bake Raw Peppermint Slice
Servings
18
Servings
18
Ingredients
  • Ingredients
  • BASE
  • 1cup almond meal
  • 1/2cup desiccated coconut
  • 1/3cup coconut oilmelted
  • 2tbsp cacao powder
  • 2tbsp maple syrup or rice malt syrup
  • Filling:
  • 6cups shredded or desiccated coconut
  • 3tbsp coconut oilmelted
  • 1tbsp maple syrup or rice malt syrup
  • 1-2tsp peppermint essence
  • Icing:
  • 3/4cup coconut oilmelted
  • 1tbsp cacao powder
  • 1tbsp maple syrup or rice malt syrup
  • Pinch of salt
Instructions
  1. Method
  2. Line a 20 x 20cm baking tray with baking paper.
  3. To make base, place almond meal, coconut and coconut oil in a mixing bowl and stir to combine.
  4. Add cocoa and maple or rice malt syrup, stir well to combine so that cocoa is evenly spread. Add mixture to baking tray and using your fingers press out an even layer. Place in freezer to firm up.
  5. To make filling, place coconut in a high powered blender or food processor. Blend on high for 30 seconds, then stop and scrape down sides and repeat this process until the coconut has turned to an almost wet consistency and is very smooth.
  6. Remove coconut from food processor into a mixing bowl.
  7. Add coconut oil, maple or rice malt syrup and peppermint essence and mix well to combine.
  8. Remove baking tray from freezer, add coconut mixture on top of base layer, using your fingers press out an even layer.
  9. Place back in freezer to firm up.
  10. To make icing, combine coconut oil, cocoa powder and maple or rice malt syrup and whisk well to combine. Remove baking tray from freezer, pour over icing and spread evenly to complete the slice. Place in freezer to firm up and set for at least an hour.
  11. To serve, slice into individual square portions. You can keep slice in freezer in an air tight container and allow to defrost in fridge or at room temperature before serving. Or keep slice in fridge in an airtight container.
Recipe Notes

300 Calories per serve

Votes: 2
Rating: 4.5
You:
Rate this recipe!
4.5 from 2 Ratings
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No Bake Raw Peppermint Slice
No Bake Raw Peppermint Slice
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Course Snacks
Cuisine Chocolate
Servings
Ingredients
  • Ingredients
  • BASE
  • 1 cup almond meal
  • 1/2 cup desiccated coconut
  • 1/3 cup coconut oil melted
  • 2 tbsp cacao powder
  • 2 tbsp maple syrup or rice malt syrup
  • Filling:
  • 6 cups shredded or desiccated coconut
  • 3 tbsp coconut oil melted
  • 1 tbsp maple syrup or rice malt syrup
  • 1-2 tsp peppermint essence
  • Icing:
  • 3/4 cup coconut oil melted
  • 1 tbsp cacao powder
  • 1 tbsp maple syrup or rice malt syrup
  • Pinch of salt
Course Snacks
Cuisine Chocolate
Servings
Ingredients
  • Ingredients
  • BASE
  • 1 cup almond meal
  • 1/2 cup desiccated coconut
  • 1/3 cup coconut oil melted
  • 2 tbsp cacao powder
  • 2 tbsp maple syrup or rice malt syrup
  • Filling:
  • 6 cups shredded or desiccated coconut
  • 3 tbsp coconut oil melted
  • 1 tbsp maple syrup or rice malt syrup
  • 1-2 tsp peppermint essence
  • Icing:
  • 3/4 cup coconut oil melted
  • 1 tbsp cacao powder
  • 1 tbsp maple syrup or rice malt syrup
  • Pinch of salt
No Bake Raw Peppermint Slice
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Instructions
  1. Method
  2. Line a 20 x 20cm baking tray with baking paper.
  3. To make base, place almond meal, coconut and coconut oil in a mixing bowl and stir to combine.
  4. Add cocoa and maple or rice malt syrup, stir well to combine so that cocoa is evenly spread. Add mixture to baking tray and using your fingers press out an even layer. Place in freezer to firm up.
  5. To make filling, place coconut in a high powered blender or food processor. Blend on high for 30 seconds, then stop and scrape down sides and repeat this process until the coconut has turned to an almost wet consistency and is very smooth.
  6. Remove coconut from food processor into a mixing bowl.
  7. Add coconut oil, maple or rice malt syrup and peppermint essence and mix well to combine.
  8. Remove baking tray from freezer, add coconut mixture on top of base layer, using your fingers press out an even layer.
  9. Place back in freezer to firm up.
  10. To make icing, combine coconut oil, cocoa powder and maple or rice malt syrup and whisk well to combine. Remove baking tray from freezer, pour over icing and spread evenly to complete the slice. Place in freezer to firm up and set for at least an hour.
  11. To serve, slice into individual square portions. You can keep slice in freezer in an air tight container and allow to defrost in fridge or at room temperature before serving. Or keep slice in fridge in an airtight container.
Recipe Notes

300 Calories per serve

What do you rate this recipe?
Votes: 2
Rating: 4.5
You:
Rate this recipe!