Chocolate Peppermint Slice (gluten-free, vegan)
57 Comments
Updated Jun 19, 2020
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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 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 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 Mint Double Chocolate Chip Cookies, Chocolate Covered Bananas, Chocolate Mug Cake, Paleo Chocolate Waffles, Chocolate Truffle Tart, Chocolate Avocado Pudding, Molten Chocolate Cake, Chocolate Coconut Macaroons or Red Wine Hot Chocolate.
Enjoy!
Chocolate Peppermint Slice
Description
Ingredients
base layer
- 1 cup almonds
- 1/2 cup shredded coconut, unsweetened
- 1/4 cup raw cacao powder
- 8 Medjool dates, pitted
- 2 tbsp coconut oil, melted
mint layer
- 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
Instructions
- Line a 9x9 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.
Lisa's Tips
- 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.
Nutrition
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Oh my gosh these are SO GOOD! I used 2 tsp of peppermint and they turned out so minty good! My center layer was kinda thick after I blended it but I smoothed it out with a spatula. These are in repeat in my kitchen!
Hi Terri – Oh wonderful! I’m glad you enjoyed these peppermint slices.
This looks wonderful! I will try it soon. I would love to see more recipes using a Vitamin blender. Thanks!
Good morning
I only have 1/2 cup of almonds. Can I sub hazelnuts or macadamia nuts for the other 1/2 cup?
Hi Terri – That should be okay!
So funny! I was just looking at your mint chocolate recipes. I invented a double chocolate mint/chocolate chip cookie that is exactly like yours, which I love, and also a mint chocolate bar almost just like yours! I use macadamia nuts for the middle layer though. Delicious!
Great minds think alike!
Huge hit with my family and friends. I made an entire tray full and my father asked me why I had made so little. :P
I think making peppermint slices will be an annual tradition from now on.
Aw, happy to hear everyone enjoyed these chocolate peppermint slices :)
Hi Lisa! Do you have any favourite chocolate chip brands apart from Pascha? That one isn’t available in my country and I just wanted to pick your brain about other options. Thank you!
If you’re not concerned about dairy, Ghiradelli is great as well!
I eat a mint chocolate chip ice cream cake from Baskin Robbins on my birthday annually too! Oh no – didn’t realise it wasn’t gluten-free! :(
This was delicious! Loved the minty flavour.
Glad you enjoyed these peppermint slices Michelle :)
This is a Johnny come lately question – would it be possible to sub cashew butter for the soaked and blended raw cashews in the mint layer? Since cashew butter is more available now, that might be an easier ingredient to use. If you think it will work, what measurement would you suggest? I’m not sure what the blended volume of 1.5 cups of soaked cashews would be.
Cashew butter is actually different from soaked cashews. Cashew butter is just blended cashews. For the cheesecake layer you need soaked cashews, which makes them plump and creamy.
I want to try this but not sure what brand cacao butter to order. What brand do you use?
Hi Debra – I usually buy it from Amazon.
It’s my fault. I didn’t have cacao butter, but had some red clam oil. Internet said palm oil was a good substitute. Not for this, or at least not red palm oil. It did have the correct texture and I tasted it before I took it from the blender. I added a bit more peppermint and honey, and it was passable. Used peppermint oil, not extract. The bottom was a bit grainy. Maybe it needed more time in the food processor. What saved it was the topping. I used 1/2 Trader Joe’s new sugarless dark cacao chips and 1/2 Lily’s semi sweet chips. I added peppermint oil to this layer as well (in addition to the coconut oil). Also wish I’d watched the video first so I new to put the layers into the fridge. Where does one get cacao butter? Haven’t seen it in the stores. Thanks.
Made this today and yum, yum, yum! This is so easy to make and so delicious! Definitely a keeper!⭐️⭐️⭐️⭐️⭐️
Hi Raynor – Wonderful! So glad you enjoyed these peppermint slices :)
Hi! Wow all your recipes look so special and tempting, unfortunately in Kenya some of this ingredients are not available, what can you suggest instead of cocao butter nor is coconut butter available, please any substitute you can suggest? Would love to try this yummy recipe
Unfortunately, there’s not a great substitute if both of those are not available. Hopefully you can find another dessert recipe of mine to love! :)
Loved this. Allergy to Cashews so sub Roasted Hazelnuts. Didn’t have CocoButter so sub Earthbalance no soy butter . Didn’t use peppermint because of stronger nut taste so used pure vanilla.
I know I changed it alot because of allergies but it worked from basic recipe. I will try almonds and peppermint.
I was happy to find this because we have gluten, dairy and egg allergies in my family.
Thanks Lisa
Hi Joanne – Not a problem at all! I’m glad you found substitutes that worked for you and that you were able to still use the recipe as is :)
YUM! I’ve made these quite a few times and they are relish – I add a bit more peppermint than the recipe.
Have also tried adding a plain vanilla protein powder in them for my partner and this works too!
correction DELISH haha sorry!
I’m so glad you loved my peppermint slices! You can never go wrong with just a smidge more peppermint :)
I’m so glad you loved my peppermint slices! You can never go wrong with just a smidge more peppermint :)
So delicious! Beware: They’re a bit addictive :D
Hi Pip – So glad you loved the Chocolate Peppermint Slice recipe! I agree, it’s hard not to finish it in one sitting!
Hello Lisa
I live in Zimbabwe where it is difficult to buy certain things – is there any substitute for Cacao Butter?
Thank you for your wonderful recipes and inspiration
Love Gail
Hi Gail – you can use coconut butter, but it will change the texture a bit. I actually tried that one first and it wasn’t bad, I just preferred the cacao butter. So you can give that one a try! :)
Just made these and the middle layer was brown and oily not creamy?! Not sure what happened. Should the cacao butter and oil supposed to be measured after it is melted or when solid?
Hi Steph – I’m not sure what went wrong, but make sure to watch my video above where I go through the recipe step-by-step and perhaps you can pinpoint it. :)
This recipe is amazing!! I just made it for my third time after my mum begged me (she’s a patisserie chef!). I love the use of cacao butter, it really makes a difference compared to other recipes :) Thanks so much!!
Wonderful! So glad you love this recipe Eloise. And I’m impressed it’s you’re third time making them – well done! :) x
Urgent!!!!
How much does one slice weigh
Unfortunately, I have no idea. :)
Hi Lisa! Was just wondering if the cocoa butter could be substituted for coconut butter or palm shortening? Those are all I have. Really want to make these for Christmas!
Hi Lauren – Replacing with the coconut butter would be fine (the palm shortening wouldn’t work). I actually used coconut butter on a test batch so I know that works. They just come out with a slighter firmer texture that way. But still good! :)
Any ideas for substitution for the cashews?
You could try coconut butter, but it would have a bit of a different flavor/texture.
I could eat the entire pan I think. Yummy!
After three attempts to get this recipe perfect, I think I have. ;) x
Wow, that mint layer looks incredible! These are my favorite flavors together.
Thanks! Mine too! Hope you enjoy it!
Happy 41st Birthday to you! and it looks like you’re celebrating in grand style – those bars look just fabulous! Are there any leftovers? ;)
Thanks so much Debra! And nope, no leftovers. Lol. ;) x
These look delicious! Chocolate and mint are always a tasty combo!
It’s my favorite pairing. :) x
OMG this looks so good and I can’t wait to try it. I’m a sucker for any bars loaded with chocolate!
You and me both! ;) x
Hi Lisa
Can you substitute cacao butter with almond butter?
I’ll have a lot of almond butter left from another recipe and I’d like to reuse it here
Thank you.
Unfortunately, no, that won’t work in this recipe. Sorry!
This is WAAAAY better than the nostalgic York Peppermint Patty. Wishing you a slightly early, VERY happy birthday! Cheers to you – sending lots of birthday wishes.
Thanks so much Liz! And I agree – it’s got that crisp pepperminty-y flavor, without all the nasty ingredients. A definite win in my books! :) x