Raw Chocolate Mint Slice

Late one afternoon after a long few hours sitting patiently in the shopping trolley, 4-year-old me finally reached the counter to pay for our groceries. There, sparkling at me under the fluorescent lights, was a Mint Slice. I put on my best grown-up voice and asked: "Mum, can I have one of those?!". "Only on your birthday" was the disappointing reply. Sure enough, many months later the day rolled around and I asked expectantly where my Mint Slice was, much to the surprise of my mum.

Since that day, mint slices have held a special place in my heart as a yearly birthday treat. As my diet has changed over the years, I've focussed on recreating many of my childhood comfort foods in an equally-delicious, healthy form. I can safely say these Chocolate Mint Slices tick all the right boxes.

Raw Chocolate Mint Slice Vegan

A crumbly, coconutty base.

A zesty, creamy mint filling. 

A smooth, rich, dark chocolate top. 

The most decadent, delicious treat.

I think this just might become a yearly tradition for me...


Let me know if you have any questions or feedback in the comments below.


Raw Chocolate Mint Slice (GF, Vg)



  • 1 cup almonds
  • 2 Tbsp. cacao
  • 2 Tbsp. desiccated coconut
  • Pinch salt
  • Pinch of stevia or 1 Tbsp. maple syrup
  • Around 1 Tbsp. almond milk

Mint Filling

  • 1.5 cups cashews, soaked in water >4 hours (or soak in boiling water for 10 min if you haven't pre-prepared)
  • 1/4 cup coconut oil
  • 1 cup tightly packed fresh mint leaves
  • 2 pinches of stevia or 2 Tbsp. maple syrup
  • Juice of 1/2 lemon
  • 1 tsp. vanilla essence


  • 110g dark chocolate (use mint flavoured for extra mintiness and raw chocolate to keep this completely raw)

Takes , serves 6.


  1. In a high strength food processor, add all ingredients for the base except milk and process until finely chopped
  2. Gradually pour in milk until the dough is sticky and just coming together (you may not need all of it). It should stick together when pressed between your fingers
  3. Using a silicon muffin tin (for a round version like mine), or a small square cake tin (for a traditional slice) press the base mixture into the bottom of the tin
  4. In the same processor, add all the ingredients for the filling and process until completely smooth. You may need to stop and scrape down the sides once or twice
  5. Pour the filling evenly between the muffin tins or over the whole cake tin
  6. Break the chocolate up into small pieces
  7. Over a low heat on a double boiler, or carefully in the microwave, melt the chocolate until just melted. Be careful not to overcook, especially in the microwave as chocolate burns easily
  8. Pour chocolate evenly over the filling
  9. Place tin in the freezer to firm up for at least 2 hours, then serve cold. If you used a cake tin, use a warm knife to slice into pieces. Store extras in the fridge or freezer. Enjoy the minty goodness!


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Tamika Woods2 Comments