These No-Bake Mint Slice Bites are the best version of a peppermint slice!! They are super easy to make and are completely dairy free, gluten free and refined sugar free.
Mint slice has always been a popular dessert and I remember eating various versions of the popular chocolate when I was younger.
I first created this raw peppermint slice and I have also made other yummy chocolate desserts that feature mint like this minty coconut rough and these raw after dinner mints.
WHY YOU WILL LOVE THIS RECIPE
Gluten & Dairy Free - suitable for people with gluten and dairy/lactose intolerances.
Easy to Make - these mini raw treats involve several simple steps and about 30 minutes to make.
Healthy wholefood ingredients - which are easy to find at any supermarket, health store, food markets or on-line store.
INGREDIENTS YOU NEED
- Medjool dates - very important to use these over regular dates
- Raw cashews or macadamias
- Cacao powder
- Desiccated coconut
- Maple syrup
- Peppermint essential oil or peppermint extract
- Coconut oil
HOW TO MAKE
This is a super easy dessert to make and I highly recommend that you use a silicone mini muffin tray. There are three layers and you prepare each layer, then place in the freezer, while you make the next layer.
The three layers consist of:
- The base layer which is made of dates, cashews or macadamias and raw cacao powder.
- The mint layer which is made of cashews or macadamias, desiccated coconut, pure maple syrup and peppermint essential oil (or peppermint extract).
- The choc layer which is my go-to raw chocolate mixture, made of coconut oil, pure maple syrup and raw cacao powder.
TIPS & FAQS
I highly recommend using Medjool dates. Medjool dates are sticky so they really bind together all the ingredients really well.
If you use regular dates, you will most likely find that the mixture will not hold and you will need to use a little bit of coconut oil or nut butter to make the bliss balls.
Looking for other mini raw treats to make? Try these:
NO BAKE STRAWBERRY AND LEMON CHEESECAKE BITES
Lastly, if you make these mini mint slices I would love to hear from you. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
No-Bake Mint Slice Bites
Ingredients
Base layer
- 6 medjool dates
- ⅓ cup raw cashews or macadamias
- 1 tablespoon cacao powder
Peppermint layer
- 1 ½ cashews or macadamias, preferably soaked for a minimum of 4 hours
- ½ cup desiccated coconut
- ½ cup maple syrup
- 8 drops peppermint essential oil or peppermint extract
Chocolate layer
- ⅓ cup coconut oil
- 2 tablespoons maple syrup
- ⅓ cup cacao powder
Instructions
- Make the base. Process the nuts in a high speed blender or food processor until they resemble fine crumbs. Next, add the cacao powder and process until well combined. Then, add the dates and process until a sticky dough is formed. Spoon mixture into a 24 mini muffin pan and press down with the back of a teaspoon. Place in the freezer while you make the next layer.
- Make the peppermint layer. Process the cashews and desiccated coconut in a high speed blender and blend until nice and smooth. Add the maple syrup and peppermint essential oil to the mixture and blend until creamy. Add to the bases and smooth over with the back of a teaspoon and place into the freezer for at least 10-20 minutes before you do the next step.
- Make the chocolate layer. Melt the coconut oil in saucepan on low heat. Once melted, add the maple syrup, whisking briskly until well combined. Then add the cacao powder, stirring until well mixed through. Using a teaspoon, spoon the chocolate on top of the peppermint layer. Put back into the freezer and let it set completely (around 3-4 hours).
- Storage. I keep mine stored in the freezer in an air tight container and remove them a few minutes before serving.
Notes
- I highly recommend using a mini muffin silicone tray as makes the process a whole lot easier. Alternatively, you can use a regular mini muffin tray with mini muffin cases or you can cut out little strips of baking paper to use as tabs.
- When smoothing the layers, you may find it useful to dip the bottom of the spoon in some coconut oil before smoothing the layer. It helps to smooth the layer out.
- The cook time does not include the time it takes for the raw peppermint slice bites to freeze.
Carol
Hi Ness,
I don't have any peppermint oil but have a copious amount of fresh mint growing, do you think I could add some to the peppermint layer when blending? if I blanch it first I think it would retain it's green colour without going brown.
Vanessa Vickery
Oooh that should work, I think! I have not tried anything like that. But I will do some research and see what I can find out for you 🙂
Carol
Thanks, that would be great.
Vanessa Vickery
Everything I can find takes several weeks to make. Here is one of the recipes - https://www.theprairiehomestead.com/2013/10/diy-mint-extract-recipe.html
Emerson
Which nut do you use for the base and peppermint layer? I know it says either cashews or macadamias. I just wondering which you preferred or worked better.
Vanessa Vickery
I am more of a macadamia nut fan, so have tended to use them more.
Kristine
How much peppermint extract could I use?
Vanessa Vickery
I would start with 4-6 drops and then add more to suit your taste buds. Extract is probably not as strong as the essential oil.