Vegan peppermint crisp slice cut into squares. Positioned on a white tray, shot close, one square it topped with fresh mint leaves.

You just cannot beat the combination of fresh, bitey mint and creamy dark chocolate in this this Peppermint Crisp Slice. It really is a match made in heaven.

Vegan peppermint crisp slice cut into squares. Positioned on a white tray, shot close, one square it topped with fresh mint leaves.

Peppermint Crisp Slice

Recipe by Harriet Birrell
You just cannot beat the combination of fresh, bitey mint and creamy dark chocolate in this this Peppermint Crisp Slice. It really is a match made in heaven.
Print Recipe Pin Recipe
Prep Time 45 minutes
Soaking & Setting 16 hours
Course Dessert
Servings 12

Ingredients
 

BASE

  • 240 g cups raw almonds
  • 10 –15 medjool dates pitted
  • 35 g cacao powder

MINT CREAM LAYER

  • 90 g desiccated coconut
  • 140 g cashew nuts, soaked for 8 hours, drained and rinsed
  • 125 ml melted coconut oil
  • 125 ml maple syrup
  • 4 drops organic food-grade peppermint oil
  • ½ teaspoon vanilla powder
  • 1 pinch of salt

CHOCOLATE LAYER

  • 125 ml melted coconut oil
  • 105 g cashew nuts, soaked for 8 hours, drained and rinsed
  • 70 g cacao powder
  • 60 ml maple syrup
  • ½ teaspoon vanilla powder

TO SERVE

  • Fresh mint leaves optional

Instructions
 

  • Line the bottom of a 15 × 25cm brownie or slice tin with baking paper.
  • Combine the base ingredients in a food processor, then blitz until it’s a breadcrumb-like consistency and it starts to stick together. Gently press the mixture into the base of the tin and place in the freezer while you make the mint cream layer.
  • For the mint cream layer, blend the desiccated coconut on high speed until smooth. Add all the other mint cream ingredients and blend until smooth. Pour over the base, spreading evenly with a spatula. Place in the freezer for a minimum of 4 hours to set.
  • Combine all the chocolate layer ingredients in the food processor, pulse to combine, then blend until smooth. Gently spread the chocolate layer over the slice, then return to the freezer for 1—2 hours to set. 
  • Remove from the freezer 10 minutes before serving. Slice with a sharp, hot knife. Garnish with mint leaves, if desired.

Notes

Cover of Natural Harry Cookbook.
This is an edited extract from Natural Harry: Delicious Plant-Based Summer Recipes by Harriet Birrell, published by Hardie Grant Books, RRP $34.99, available in stores nationally.
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