Don’t let the name stop you from enjoying this masterpiece year-round. If you’re a fan of the beautiful harmony that exists between chocolate and peppermint, do yourself a favour and dig in!
You will need
Serves 12
Base
- 110 g (1 cup) almonds
- 120 g (1 cup) pecans
- 40 g (1/2 cup) shredded coconut
- 25 g (1/4 cup) cacao powder
- 8 medjool dates, pitted
- 2 tablespoons cacao nibs
- 2 tablespoons melted coconut oil
Peppermint layer
- 300 g (2 cups) cashews (soaked for 2 hours, then drained)
- 125 ml (1/2 cup) melted coconut oil
- 125 ml (1/2 cup) melted cacao butter
- 60 ml (1/4 cup) brown rice syrup
- 2 teaspoons peppermint extract
Topping
- 125 ml (1/2 cup) melted coconut oil
- 125 ml (1/2 cup) brown rice syrup
- 1/2 cup cacao powder
- 2 candy canes, crushed
Directions
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Step 1
Line a 20 x 20 cm baking pan with baking paper and set aside.
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Step 2
Add all base ingredients to a food processor. Pulse on high for 30 seconds to 1 minute or until ingredients are broken down into small, coarse pieces. Transfer to baking pan and use a spatula to spread out and press into pan evenly. Set in freezer for 20 minutes.
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Step 3
For the peppermint layer, place cashews, coconut oil, cacao butter, brown rice syrup and peppermint extract into food processor or high powered blender. Blend for 1 minute or until smooth. Pour into baking pan over the base layer. Smooth over with a spatula and place in freezer for a further 10 minutes.
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Step 4
In a medium-sized saucepan add the coconut oil, brown rice syrup and cacao powder. Place over a low-medium heat, stirring constantly until melted and combined. Allow to cool for 10 minutes before pouring into the baking pan. Top with crushed candy canes and place into fridge for 1 hour or until firm.
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Step 5
Lift slice out of pan and place onto chopping board. Using a sharp knife cut into 12 pieces and place on a serving tray. Serve immediately or place back in fridge until ready to serve.
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