One of my all time favourite biscuits is “The Mint Slice”. Well now that I no longer have sugar, gluten or dairy! What is a girl to do? Create my own version of course. Many Australians have grown up enjoying this old favourite.
This chocolate peppermint slice will have the family fighting over the last piece every time. It’s delicious and easy to make. Cut yourself a slice of Chocolate & Peppermint heaven and reminisce.
Preheat oven at 170°C / 325°F / Gas Mark 3.
To make the base, place the pecans, walnuts, coconut, bi- carb soda, cacao and salt in your food processor and mix to a fine consistency. Add the rice malt syrup and allow the mixture to form a dough.
Remove from the mixer and spread evenly into lined slice/biscuit/cookie tray (34cm). Bake for 10 minutes, then remove to cool while you make the filling.
Mix together the melted coconut butter, desiccated coconut, 2 T coconut oil, and peppermint extract.
Pour the mixture over the slice/biscuit/cookie base. Put into the fridge and allow to harden, about 15 minutes.
Make the chocolate in a double boiler, or create a water bath using a heat safe bowl and a pot of boiling water. Whisk the cacao powder, coconut oil, rice malt syrup and vanilla until well combined. Pour over slice and return to fridge until set. Then cut into bite size pieces.
Melt the chocolate in a double boiler, or create a water bath using a heat safe bowl and a pot of boiling water. Once chocolate starts to melt add the vanilla and coconut oil. Mix well and pour over slice and return to the fridge until set. Cut into bite size pieces.
This keeps well in the fridge or you can keep in the freezer for a frozen dessert.
I hope you enjoy my version of Mint Slice! Leave me a comment below and let me know how it turns out and if you made any substitutions. I love hearing from you. You might also like to try my Chocolate Caramel Crunch Biscuit!
Be Well
xx
