Delicious, no bake, raw peppermint slice. An amazing sweet and healthy snack option, and the best bit, here’s no need to turn on the oven! 
Ingredients:
- Base:
- 1 cup almond meal
- 1/2 cup desiccated coconut
- 1/3 cup coconut oil, melted
- 2 tbsp cacao powder
- 2 tbsp maple syrup or rice malt syrup
- Filling:
- 6 cups shredded or desiccated coconut
- 3 tbsp coconut oil, melted
- 1 tbsp maple syrup or rice malt syrup
- 1–2 tsp peppermint essence
- Icing:
- 3/4 cup coconut oil, melted
- 1 tbsp cacao powder
- 1 tbsp maple syrup or rice malt syrup
- Pinch of salt
Method
- Line a 20 x 20cm baking tray with baking paper.
- 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.
- 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.
- 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.
- 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.
- 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.
Serves 18, 300 cals per serve.
