Now everyone can enjoy delicious peppermint slice with this raw, paleo-friendly, dairy-free version.
Ingredients
Base
1 cup almond meal
1/2 cup desiccated coconut
1/3 cup coconut oil, melted
2 tbsp Dutch processed cocoa powder
2 tbsp maple syrup or rice malt syrup
Filling
6 cups shredded coconut or desiccated coconut
1 tbsp coconut oil, melted
1 tbsp maple syrup or rice malt syrup
1–2 tsp peppermint flavour essence
Icing
3/4 cup coconut oil, melted
1 tbsp Dutch processed cocoa powder
1 tbsp maple syrup or rice malt syrup
Directions
Step 1
Line a 20 x 20cm baking tray with baking paper.
Step 2
To make base, place almond meal, coconut and coconut oil in a mixing bowl and stir to combine. 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.
Step 3
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. Remove coconut from food processor into a mixing bowl. Add coconut oil, maple or rice malt syrup and peppermint essence and mix well to combine.
Step 4
Remove baking tray from freezer, add coconut mixture on top of base layer, using your fingers press out an even layer. Place back in freezer to firm up.
Step 5
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.
Step 6
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.
