Raw Chocolate Mint Slice with a brownie-like base, refreshing mint coconut filling and chocolate ganache topping. Easy to make and no baking needed!
What to expect from this recipe
This slice (or bar) requires no baking and is very EASY! It's perfect for the warmer months or when you just don't want to turn on your oven. And you can make the whole thing with a food processor, blender or just a mixing bowl!
The mint slice is vegan and refined sugar free which means it's suitable for even more people :). If you're in Australia, this is a healthier version of chocolate peppermint crunch slice!
If you love chocolate mint desserts but prefer a more 'conventional' recipe (not necessarily healthy), check out my vegan mint chocolate cookies. Or for a raspberry version of this recipe, check out my no bake raspberry bounty bar!
Assembling the raw chocolate mint slice
Let's deconstruct the layers of this easy slice recipe!
The base is made from a mixture of nuts, dates and cocoa powder. This mixture is pretty similar to my raw vegan brownies!
The middle layer is a peppermint coconut mixture reminscent of a bounty. I simply combined all the ingredients in a bowl until everything was evenly distributed. For that beautiful green colour, I blended fresh baby spinach with a little liquid but this is optional.
The choc mint slice is topped with a lush chocolate ganache. To make this, you just need to melt chocolate and coconut cream in a small saucepan and pour it on top of the slice.
The best thing about this recipe is that there's no waiting in between making the layers. It's a quick slice to make!
Making the raw choc mint slice WITHOUT a food processor or blender
When there is a will, there is a way!
For the base, simply chop the nuts/seeds and dates as finely as possible and mix it very well in a bowl.
For the filling, feel free to skip the spinach part, use some natural food colouring or even matcha powder!
I understand that not everyone has the same tastes/needs so here are some possible substitutions/adjustments:
Use roasted nuts/seeds instead of raw nuts/seeds in the base. I personally prefer roasted nuts over raw any day!
Use cocoa powder instead of cacao powder in the base for a less bitter taste.
The liquid sweetener and coconut oil in the filling are needed to help it set. If you adjust either, I'd only recommend doing this by the smallest amount (2 tablespoons at the maximum) otherwise your filling may not set.
Make a white chocolate ganache topping instead of the traditional milk chocolate ganache!
See my other no bake vegan recipes
Raw Chocolate Mint Slice
- 1 ½ cup (160g) almonds or pecans, or any other nut/seed (note 1)
- ¾ cup (150g) pitted dates, if they are dry, soak them in warm water for at least 2 hours
- ¼ cup (25g) cocoa or raw cacao powder
- Pinch of salt
- ½ cup (120g) thick scoopable canned coconut cream
- 1 cup (30g) baby spinach leaves, optional for colour
- 3 cups (240g) fine shredded coconut / desiccated coconut
- ½ cup (180g) maple syrup or rice malt syrup, or any other liquid sweetener to taste
- ½ cup (120g) coconut oil, melted
- 1 teaspoon mint extract, to taste
Chocolate Ganache topping
- 1 ½ cups (255g) roughly chopped vegan chocolate or chocolate chips
- ¼ cup (60g) thick scoopable canned coconut cream
- 2 tablespoons (20g) chopped pistachios, optional
To make the base:
- Add the almonds or pecans (or other nuts/seeds) to a food processor and process until coarse crumbs form. Drain the dates and add them with the remaining base ingredients to the food processor. Process until everything is combined. The mixture should stick together when it is pinched between two fingers.
- Line a 20 cm or 23 cm (8 inch or 9 inch) square baking tin or container with baking paper. Press the base mixture into the tin to cover the bottom. Smooth the surface and set aside.
To make the filling:
- Optional: Add the coconut cream and spinach to a small blender (note 2). Blend until as smooth as possible.
- Add all your filling ingredients (including your spinach mixture, if using) to a large mixing bowl. Mix until well combined. Firmly press the mixture into the baking tin on top of the chocolate crust. Smooth the surface and set aside.
To make the topping:
- Add the chocolate and coconut cream to a small saucepan or double boiler over low heat. Mix until melted and smooth. Pour the ganache over the slice and immediately swivel the tin so the ganache is spread evenly. If desired, sprinkle the chopped pistachios on the wet chocolate. Cover the slice and set it aside in the fridge for 2 hours or until very firm.
- Remove the slice from the tin. Use a sharp knife to cut the slice as desired. Enjoy immediately or store in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month.
- If you're not strictly raw, feel free to use roasted nuts for extra flavour.
- If your blender is too large and your spinach mixture doesn't blend, add the coconut oil and blend again.
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