• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About Me
  • All Recipes
  • Shop
  • Work With Me
  • Contact

Rainbow Nourishments logo

menu icon
go to homepage
search icon
Homepage link
  • All Recipes
  • About Me
  • Shop
  • Work With Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » All Desserts » Slices, bars and brownies

    Published: Dec 17, 2020 · Modified: Dec 1, 2021 by Anthea

    Raw Chocolate Mint Slice

    Pin
    Share
    Tweet
    562 Shares
    JUMP TO RECIPE
    5 from 3 votes

    Raw Chocolate Mint Slice with a brownie-like base, refreshing mint coconut filling and chocolate ganache topping. Easy to make and no baking needed!

    Row of chocolate mint bars showing 3 distinct layers revealing its 3 layers and chocolate topping.

    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!

    Four image collage showing how to assemble the different layers of the raw vegan chocolate mint slice.

    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!

    Flatlay of scattered chocolate mint bars showing 3 distinct layers. into small thin slices revealing its 3 layers.

    Optional substitutions

    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!

    Stack of three individual chocolate mint bars balancing on an uncut slab of mint chocolate bars

    See my other no bake vegan recipes

    • Vegan Raspberry Bars (no bake)
    • No Bake Brownies (5 ingredients)
    • Vegan Mango Cheesecake Bars (no-bake)
    • Decadent raw vegan lamington bliss balls

    Follow Rainbow Nourishments on Instagram, Facebook, and Pinterest, and subscribe via email to receive all of our latest recipes!

    Row of chocolate mint bars showing 3 distinct layers revealing its 3 layers and chocolate topping.
    Print Recipe
    5 from 3 votes

    Raw Chocolate Mint Slice

    Raw Chocolate Mint Slice with a brownie-like base, refreshing mint coconut filling and chocolate ganache topping. Easy to make and no baking needed!
    Prep Time25 mins
    Cook Time5 mins
    Total Time30 mins
    Cuisine: American, Vegan
    Servings: 16
    Author: Anthea

    Ingredients

    Chocolate Base

    • 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

    Mint Filling

    • ½ cup (120g) thick scoopable canned coconut cream
    • 1 cup (30g) baby spinach leaves, optional for colour
    • 3 cups (240g) 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

    Instructions

    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.

    Notes

    1. If you're not strictly raw, feel free to use roasted nuts for extra flavour.
    2. If your blender is too large and your spinach mixture doesn't blend, add the coconut oil and blend again.

    Nutrition

    Serving: 1 bar | Calories: 404kcal | Carbohydrates: 30g | Protein: 5g | Fat: 33g | Sodium: 10mg | Potassium: 310mg | Fiber: 7g | Sugar: 20g | Vitamin A: 177IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg
    Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!

    This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.

    Raw Chocolate Mint Slice
    Pin
    Share
    Tweet
    562 Shares

    Reader Interactions

      Leave a Comment and Rating! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Iana says

      August 25, 2021 at 6:34 pm

      5 stars
      Nice recipe! I did it in form of cake.

      Reply
      • Anthea says

        August 26, 2021 at 10:29 am

        That's amazing! Thanks so much for your comment 🙂

        Reply
    2. Petra says

      January 03, 2021 at 9:41 pm

      5 stars
      The picture attracted me instantly. I have made it in the shape of a mini round cake, 20cm cause I didn't have a container that would suite and a cake is just wow!
      The taste is amazing - I love that combo of mint & chocolate and it is not over much sweet it is just perfect and a mint is adding freshness.
      Thank you for this simple and so delicious recipe!

      Reply
      • Anthea says

        January 13, 2021 at 10:05 pm

        Love that you made it into a vegan mint chocolate cake and you enjoyed all parts of it! Thanks so much for your feedback xo

        Reply
    3. Angela says

      December 19, 2020 at 3:59 pm

      5 stars
      Forgot to rate your recipe : )

      Reply
    4. Angela says

      December 19, 2020 at 3:58 pm

      Thank you for another lovely recipe Anthea - well all your recipes are pretty wonderful!

      How do you become a food blogger and stay so slim? Do you satisfy yourself with just one bite 🙁 then give your creations away? and how many "goes" does it take to make things perfect?

      Happy Christmas and stay safe. Love from Adelaide X

      Reply
      • Anthea says

        January 13, 2021 at 10:08 pm

        Aw glad you enjoyed this Angela!

        I always taste a recipe as I go and often give away the majority of it (otherwise I wouldn't be able to make my next recipe haha)! For unbaked stuff like this, I often base the recipe on those I made hundreds of times in my cake business so I usually perfect the recipe on the first go. However, for everything else, it can take from 3-10 trials!

        I hope you had a lovely Christmas, New Years and festive break. Sending love from Canberra xo

        Reply

    Primary Sidebar

    About Anthea

    More about me →

    Popular Recipes

    • Vegan Cinnamon Babka
    • Vegan Banana Bread
    • Easy Vegan Lemon Blueberry Cake
    • Vegan Whole Wheat Pancakes
    • Buttery Vegan Brioche
    • Vegan Oatmeal Cookies

    Seasonal Recipes

    • Vegan Strawberry Cupcakes
    • Vegan Blueberry Muffins
    • Vegan Carrot Muffins
    • Vegan Gnocchi Bake with Bolognese Sauce
    • One-Pot Easy Vegan Ramen (with miso sesame soup)
    • Easy Thai Red Curry Potato Lentil Soup

    Get my cookbook

    Cover of Incredible Plant Based Desserts

    Footer

    ↑ back to top

    Featured in

    Banner with 10 logos where Rainbow Nourishments has been featured.

    More

    About
    Work with Me
    Contact

    Shop

    Get my cookbook

    Follow Me

    • Instagram
    • Facebook
    • Pinterest
    • YouTube

    COPYRIGHT © 2023 · RAINBOW NOURISHMENTS · PRIVACY POLICY ·  ACCESSIBILITY POLICY