Vegan No Bake Chocolate Mint Slice

This Vegan No Bake Chocolate Mint Slice is a healthy version of classic peppermint slice. The chocolate biscuit base is gluten free and grain free, followed by a creamy mint filling and dark chocolate topping. Plus, a secret natural ingredient gives the mint filling its beautiful green color.

The slice is also easy to make with just a NutriBullet blender. Unlike many no-bake slice recipes, you won’t need a large, expensive food processor. The key to making things work in the NutriBullet is to blend the dry ingredients until they start to clump together. Then simply tip that mixture into a bowl and stir through your sticky sweetener and other liquid ingredients by hand.

Healthy peppermint slice

Unlike traditional peppermint slice, this healthy version is made with less-processed ingredients. Instead of using wheat flour, butter and copha, we make some clever swaps.

1. Swap wheat flour for whole food ingredients. Wheat flour is normally found in the base of a mint slice recipe. Instead, this no-bake mint slice uses a blend of raw cashew nuts, coconut and cocoa powder. This keeps the slice gluten free and grain free. Since it is also a no-bake mint slice, coconut oil is added so that the base mixture sets firm once chilled.
2. Use soaked cashew nuts instead of copha. Copha is a vegetable fat shortening made from hydrogenated coconut oil that is often used in the filling for mint slice. Instead, this recipe uses a combination of soaked cashew nuts and extra virgin coconut oil. After soaking the cashew nuts, they blend into a creamy paste. Then, the coconut oil helps the filling set firm after chilling.

What can I use instead of green food coloring?

Baby spinach leaves can be used instead of green food coloring in this vegan chocolate mint slice recipe. The spinach blends into the mint filling mixture without a trace, save for providing a pretty, mint-green color. You won’t taste the spinach at all because you only need to use a small amount.

How many calories are in this mint slice?

Each piece of this mint slice contains 229 calories and only 4.7 grams of sugar. Not bad for a dessert. Plus, it still tastes super indulgent with layers of rich and creamy chocolate and peppermint. You can check out the full nutrition facts at the end of the recipe below.

Ingredients for vegan no bake chocolate mint slice

• Cashew nuts: Raw and unsalted cashew nuts are best here. We use some of them in the base, and then soak some more to use in the mint filling.
• Unsweetened desiccated coconut: Blended into the base and also used in the filling. I buy my coconut from a bulk health food store, since that seems to be the only place where I can find coconut that doesn’t have added sulphites.
• Cocoa powder: To provide chocolate flavor in the base. I use regular baking cocoa in this recipe, but you can use raw cacao powder if you prefer.
• Coconut oil: Used throughout the slice to help it set firm once chilled. It also adds a subtle sweetness.
• Maple syrup: To sweeten the slice. Maple syrup is my preferred sweetener for the mint filling since its sweetness cuts through the cashew nuts, coconut oil and coconut cream nicely. However, I have often used brown rice syrup in the base instead of maple syrup.
• Coconut cream: Used in the mint filling to add extra creaminess. You will need to use the thick portion of a can of refrigerated coconut cream.
• Peppermint oil: To provide the mint flavor. If you don’t have pure peppermint oil, you can use peppermint extract or essence instead.
• Baby spinach: To color the mint filling green. I promise you won’t taste it. Otherwise feel free to leave it out, which will just mean the filling will be an off-white color due to the cashew nuts.
• Dark chocolate: Used in the chocolate topping. I like to use at least 70% cocoa chocolate to keep the sugar content down. But feel free to use any chocolate you like.
• Vanilla extract: Used in the base to add a hint of vanilla sweetness. If you don’t have any at home, you can leave it out and the slice will still taste great.
• Salt: Used in the base to enhance the flavors. I always think a pinch of salt is a good idea with chocolate.

How to store this chocolate mint slice

Store this vegan chocolate mint slice in an airtight container in the fridge for up to two days, or freeze it for up to two months. Storage time in the fridge is based on how long canned coconut cream will last in the fridge after opening.

When I make the slice, I store enough portions for two days in the fridge and freeze the remaining portions. That way, you can easily defrost individual portions of the slice in the fridge overnight as needed.

More no bake slice recipes

• Chocolate Sour Cherry Slice
• Dark Chocolate Ginger Slice
• Easy Chocolate Peanut Butter Protein Slice
• Vegan White Christmas Slice
• Chocolate Raspberry Chia Slice

Check out the Bar and Slice Recipes page for more ideas.

Vegan No Bake Chocolate Mint Slice Recipe

Notes

1. Refrigerated coconut cream – Refrigerate a can of coconut cream overnight so the thick portion rises to the top of the can and the watery part stays on the bottom. When ready to use, open the can and scoop out the thick portion only to use in the recipe.
2. Peppermint oil – Make sure your peppermint oil is pure and suitable for ingestion, meaning you can eat it. I use Obbekjaers Pure Peppermint Oil, which doesn’t have a harsh menthol taste that some brands have. I recommend starting with 5 or 6 drops, then tasting the filling once blended and stir in more if you want. I usually end up using 15 drops of the Obbekjaers oil, because I like it quite minty. You can also use peppermint extract as a substitute. I would start with 1 teaspoon of extract, then stir in more as needed to suit your taste.
3. Soaking the nuts – Soaking the cashew nuts in boiling water speeds up the softening process. One hour is best, but I have also made this recipe after only soaking the nuts for 15 minutes when I was in a rush. I just had to add a small splash of water when blending the filling to compensate. Alternatively, you can soak the nuts overnight in the fridge.
4. Blender vs food processor – The method above is how I make this recipe using my NutriBullet blender. I mix in the sticky ingredients by hand, since blenders usually can’t handle thick and sticky mixtures. If you have a high powered food processor, you can blend all base ingredients together at once.
5. Lining your tin – I line my tin with two strips of baking paper that criss-cross when placed in the tin with some overhang. This way, you can easily lift the slice out of the tin once chilled. I also grease the tin with some coconut oil so the baking paper stays in place. You can see what my lined tin looks like in the recipe video above.
6. Storage – Store the slice in an airtight container in the fridge for 2 days, or freeze for up to 2 months. The short storage time in the fridge is due to the canned coconut cream. Once opened, my cans of coconut cream say the cream will only keep for 2 days in the fridge. The slice freezes really well though, so I freeze what I won’t eat in 2 days and defrost in the fridge overnight as needed.

Nutrition Facts

• Serving size: 1 piece (made with 70% cocoa dark chocolate)
• Energy: 229 Calories / 959 Kilojoules
• Total Fat: 19.2 g
• Saturated Fat: 11.5 g
• Total Carbohydrate: 11.7 g
• Dietary Fiber: 2.2 g
• Sugars: 4.7 g
• Protein: 3.7 g
• Sodium: 22 mg
• Potassium: 173 mg