Chocolate Peppermint Slice (gluten-free, vegan)
A delicious vegan sweet treat, this chocolate peppermint slice (or square, depending on how you cut them) is always a hit. It’s decadently rich, creamy and delicious, while reminiscent of a peppermint patty.
I’ve been consuming large quantities of chocolate this month. It all started with my Amazing Paleo Chocolate Cake…and it finished with this recipe for Chocolate Peppermint Slice. But you can’t blame me, it’s my birthday month! So a little extra splurging is allowed, right?
Watch this video for my Chocolate Peppermint Slice recipe:
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Last year, when I posted my recipe for Mini Skillet Brownies with Fresh Mint Chocolate Chip Ice Cream I mentioned that having something with mint and chocolate on my birthday is a tradition.
For 30 years (from ages 5-35) I ate a Basking Robbin’s mint chocolate chip ice cream cake for my birthday. But after I was diagnosed with celiac at age 35, I had to get creative for my 36th birthday.
That creativity has continued along the mint chocolate spectrum, but each year I try to do something new and creative. So this year, for my 41st birthday, I present to you this chocolate peppermint slice. Which honestly, is a little bite-sized taste of heaven.
The slices are gluten-free (obviously), but also dairy-free, vegan and paleo. In fact, they’d almost be raw, if it’s weren’t for melting the chocolate and cacao butter.
Speaking of raw, it was my raw cheesecake recipes that provided the inspiration for this year’s birthday treat. But instead of making a full cheesecake, I wanted something bite-sized, to easily share with family and friends.
Over the last couple of weeks I did several renditions of this recipe (did you see it on Instagram stories?) and tweaked a few things to get a texture and flavor I was thrilled with. Most vegan slices or bars use coconut butter in the middle layer, but I wasn’t thrilled with the “mouthfeel” (yep, I just said that) afterward when using coconut butter.
Coconut butter also becomes rock hard when chilled (and these should be eaten chilled) and has such a strong coconut-y flavor that the peppermint flavor didn’t shine. And you guys, the peppermint has to shine.
So while I liked that the coconut butter version had a whiter center, I opted for the better texture and flavor (way more important) by using soaked cashews, coconut oil and cacao butter as the middle layer. It’s creamy, dreamy, smooth, soft and perfectly minty.
Each chocolate peppermint slice is reminiscent of a York Peppermint Patty. Just the minty chocolatey birthday flavor I was going for.
If you’re in the mood for chocolate, you may also be interested in my Chocolate Mug Cake, Paleo Chocolate Waffles, Chocolate Truffle Tart, Chocolate Avocado Pudding, Molten Chocolate Cake, Chocolate Coconut Macaroons or Red Wine Hot Chocolate.
Chocolate Peppermint Slice
This dairy-free and vegan chocolate peppermint slice makes for the perfect sweet treat. It’s rich, creamy, delicious and perfectly minty!
- 1 cup almonds
- 1/2 cup shredded coconut, unsweetened
- 1/4 cup raw cacao powder
- 8 Medjool dates, pitted
- 2 tbsp coconut oil, melted
- 1 1/2 cups raw cashews, soaked overnight and drained
- 1/2 cup coconut oil, melted
- 1/2 cup cacao butter, melted
- 1/4 cup maple syrup or honey
- 1 1/2 tsp peppermint extract
top chocolate layer
- 1 cup dark chocolate chips
- 1 tbsp coconut oil, melted
- Line a 9×9 square baking pan with parchment paper and set aside.
- To make the base layer, toss all base layer ingredients into a food processor. Pulse until finely ground and similar to coarse sand. Then, transfer this to your lined baking pan and press down firmly with your fingers or an offset spatula until smooth. Place in the refrigerator for 5 minutes.
- In a high-powered blender, add all of the mint layer ingredients. Blend until smooth, scraping down the sides as needed. Then, pour this on top of the base layer and spread until smooth. You can also tap the baking pan gently on the counter to smooth the top. Refrigerate for 30 minutes or until firm.
- To make the top layer, melt the chocolate chips in a double boiler or in the microwave, in 20-second increments. When melted, stir in the coconut oil. Pour the melted chocolate on top of the mint layer and spread until smooth. Again, gently tap the baking pan on the counter to smooth the top. Refrigerate for 15 minutes or until firm.
- Once firm, lift out the dessert and cut into individual peppermint chocolate slices. It’s best to keep these slices chilled until serving.
These chocolate peppermint slices will stay good for quite a while in the fridge. But you can also freeze them and thaw as desired.
My favorite chocolate chips are these Pascha Chocolate Chips as they’re organic and dairy-free, gluten-free, nut-free and soy-free.
Yield: Approx 18 slices, Serving Size: 1 slice
- Amount Per Serving:
- Calories: 344.3
- Total Fat: 26.2g
- Saturated Fat: 16.3g
- Sodium: 3mg
- Carbohydrates: 23.5g
- Fiber: 2.5g
- Sugar: 17g
- Protein: 4.4g
Did you make this recipe? I'd love to see!
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