Christmas Peppermint Slice

party food

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!

Preparation time Prep: 30 mins
cook 5 mins
set 90 mins

You will need:

  • 110 g (1 cup) almonds
  • 120 g (1 cup) pecans
  • 40 g (½ cup) shredded coconut
  • 25 g (¼ 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 (½ cup) melted coconut oil
  • 125 ml (½ cup) melted cacao butter
  • 60 ml (¼ cup) brown rice syrup
  • 2 teaspoons peppermint extract
  • 125 ml (½ cup) melted coconut oil
  • 125 ml (½ cup) brown rice syrup
  • ½ cup cacao powder
  • 2 candy canes, crushed


  • 1Line a 20 x 20 cm baking pan with baking paper and set aside.
  • 2Add 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.
  • 3For 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.
  • 4In 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.
  • 5Lift 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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