Mint Slice

With Christmas right around the corner, menu making is pretty high up on the festive to-do-list. Something green and chocolatey always goes down a treat at dessert time, so here’s a mint slice to whip out after the Christmas barbie.

Makes: 24

Prep: 20 Minutes


1½ cups desiccated coconut
¾ cup cashews
tablespoon coconut oil
pinch of salt

Peppermint filling
1¼ cup macadamia nuts
2 tablespoons maple or rice syrup
3 tablespoons coconut oil
¼ teaspoon pure vanilla essence (vanilla extract)
6 drops organic peppermint essential oil

Chocolate topping
½ cup melted (50 grams/13/4 ounces) raw cacao butter
3 tablespoons raw cacao powder
3 tablespoons maple syrup or rice syrup
¼ teaspoon pure vanilla essence (vanilla extract)


To make the crust, combine the coconut, cashews, coconut oil and salt in a food processor and blend until they form soft crumbs. Press the mixture into a baking tray (20 x 6 centimetres/8 x 2¼ inches) and place the tray in the freezer while you prepare the filling.

To make the peppermint filling, combine the macadamia nuts, syrup, coconut oil, vanilla and peppermint oil in a blender or food processor. Blend until the mixture is mostly smooth but with a few remaining macadamia chunks.

Remove the crust from the freezer and spread the peppermint mixture over the cold crust. Return the tray to the freezer while you prepare the topping.

To make the chocolate topping, melt the cacao butter in a saucepan over a very low heat, slowly adding the cacao powder, syrup and vanilla. Stir well to remove any lumps, and then remove from the heat.

Remove the crust from the freezer and pour the topping over the frozen peppermint and crust layers, spreading evenly. Return to the freezer for 30 minutes, until the topping has set.

When the topping has set, use a hot knife to slice, and serve immediately.

Store leftovers in an airtight glass container in the refrigerator for up to 10 days.

Tip: This is simple to make, and very tasty, but there are a few steps to follow and it’s quite messy to consume. If you freeze it before serving, it’s a lot easier to eat! It’s best to make each part separately, and then add it to the tray and put it in the freezer. In this way, each part is really cold when you add the next layer. This means it’s ready to be eaten when you add the last layer, which just solidifies as you spread it.

This recipe is an edited extract that features in Feed Your Brain cookbook by Delia McCabe, published by Exisle, $34.99, available now in all good bookstores and online.





Guest Contributor