This no bake peppermint slice is delicious and easy to make.
It is also a great healthy alternative to a store bought muesli bar or calorie rich slice at your local cafe.
This slice is dairy free and to make it gluten free, substitute the rolled oats for coconut.
Cut into small squares for a guilt free after dinner treat. Or slice into long fingers and wrap in compostable baking paper to eat on the go. I find this slice tastes very similar to a breaded health bar at the supermarket. I wonder if you can guess which ones I am talking about?
What ingredients do I need?
For the Base;
Raw Nuts
Dates
Rolled Oats (or coconut for a gluten free option)
Cocoa
Peppermint essence
Water
And for the topping (optional);
Good quality 70% cocoa dark chocolate
Coconut oil (or a flavourless vegetable oil)
What do I need;
For the Base;
A Kitchen blender
A 27cm x 17cm (or close to it) brownie tin
And for the topping (optional);
Heat proof bowl
Pot
Bent palette knife
What type of blender do you use?
I was recently gifted a Kenwood Multi-Pro Go and I love how small and quiet it is in comparison with the old noisy bench hogging blender I use to have.
This recipe is an adaption of a slice that Kate Ivey Fitness shared with me many years ago.
If you find working out hard to fit in because of your location, or your work hours, then you need to check out the Dedikate Fitness programme.
I have been a member of Kate’s programme for many years now and I like the availability of the online workouts, and the flexibility to make them work in with my day.
If you would like some other guilt free no bake recipes you could try these;
PB Topdeck bars – by the Two Raw Sisters
Mocha Energy Bites – by The Kiwi Country Girl
And if you would like a slice filled with all the tasty guilty pleasures then you could try my other peppermint slice recipe.
Peppermint Slice
No Bake Fake Cheesecake
Guilt-free No Bake Peppermint Slice
Ingredients
Base
- 2 cups raw nuts (you could use a mix of walnuts, cashews, almonds etc)
- 2 cup dates
- 1 cup rolled oats (or you could substitute with coconut)
- 3 Tbsp cocoa
- 2 tsp peppermint essence
- cold water (Use your own judgement as some dates may hold more moisture than others)
Topping (Optional)
- 200 grams 70% cocoa dark chocolate
- 1 tbsp coconut oil (or a neutral flavoured vegetable oil)
Instructions
Base
- Line a 27cm x 17cm slice tin.
- Place all of the ingredients into a blender and blitz until they combine.
- If it is too crumbly use a tablespoon of water at a time between blitzing. You want the mixture to combine, but not be too wet. To test the consistency – take a small amount into your clean hand and squeeze. If it holds its shape, it is perfect. If it crumbles, it will need more water. If it is sloppy, add another two dates.
- Tip the mixture into your lined tin and use a clean wet hand to press the mixture down into all the corners. Lastly use a back of a spoon to level it.
- Refridgerate for at least two hours before cutting.
Topping (optional)
- While the base is chilling prepare the topping.
- Place a pot filled with boiling water on a medium heat.
- Break the chocolate into pieces and place in a heat proof bowl. Rest the bowl on top of the pot. Add the oil and stir constantly until the chocolate is melted and smooth.
- Take the slice out of the fridge and use a bent palette knife to spread the chocolate over the base. Place the slice back into the fridge to set.
- Run the blade of your knife under the hot tap to make cutting the slices easier.Store in an airtight container in a chilled area or in the fridge.