Raw peppermint slice recipe for a refreshing treat

Ingredients for Raw peppermint slice

• 200 g soft fresh dates, pitted

• 120 g almonds

• 20 g desiccated coconut

• 160 g desiccated coconut

• 30 ml rice malt syrup

• 160 ml coconut cream

• 10 ml peppermint extract

• 100 g raw organic 70% dark chocolate (see note)

• 10 ml vegetable oil

How to make Raw peppermint slice

1. Line a 20cm (8-inch) square slice tin with non-stick baking parchment.

2. Place the dates, almonds, and coconut in a food processor. Process for 1–2 minutes, or until the mixture just comes together.

3. Press the mixture into the base of the tin using the back of a spoon. Refrigerate for 20 minutes.

4. In the food processor, combine the coconut, rice malt syrup, coconut cream, and peppermint. Process for 3–4 minutes, scraping down the sides of the bowl, until smooth.

5. Spread the peppermint mixture evenly over the chilled base. Refrigerate for 40 minutes, or until set.

6. Place the chocolate in a heatproof bowl over a saucepan of simmering water, ensuring the bowl does not touch the water. Stir until melted.

7. Remove the bowl from the heat, add the oil, and mix to combine. Spread the melted chocolate over the peppermint layer and smooth the top.

8. Refrigerate for 1 hour, or until set.

9. Remove the slice from the tin and, using a hot knife, cut it into bars. Refrigerate until ready to serve.

10. Store the slice in an airtight container in the refrigerator for up to 2 weeks.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.