No-Bake Mint Slice Bites

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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.

Stack of no-bake mint slice bites.

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.


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.

A piece of mint slice in between two fingers.


  • 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


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:

  1. The base layer which is made of dates, cashews or macadamias and raw cacao powder.
  2. The mint layer which is made of cashews or macadamias, desiccated coconut, pure maple syrup and peppermint essential oil (or peppermint extract).
  3. The choc layer which is my go-to raw chocolate mixture, made of coconut oil, pure maple syrup and raw cacao powder.


How can I ensure that the mint layer is smooth and creamy?

  • If you can soak the nuts for the peppermint layer for 2 or more hours beforehand, it will help to ensure that the mint layer is nice and smooth.
  • What is the best peppermint oil to use?

  • Make sure you use top quality food grade peppermint oil to ensure the best flavour. You can also use peppermint extract.
  • What is the best mini muffin tray to use?

  • I highly recommend using a mini muffin silicon tray. It makes the process a whole lot easier.
  • What are the best dates to use?

    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.

    These raw mini peppermint slice bites are the BEST version of a healthy mint slice!! They are super easy to make and are completely dairy free, gluten free, refined sugar free and are vegan friendly

    Looking for other mini raw treats to make? Try these:




    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

    Vanessa Gengaroli
    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.
    4.29 from 14 votes
    Prep Time 30 minutes
    Total Time 30 minutes
    Course No-bake Slices and Cakes
    Cuisine Western
    Servings 24
    Calories 130 kcal


    Base layer

    • 6 medjool dates
    • 1/3 cup raw cashews or macadamias
    • 1 tablespoon cacao powder

    Peppermint layer

    • 1 1/2 cashews or macadamias, preferably soaked for a minimum of 4 hours
    • 1/2 cup desiccated coconut
    • 1/2 cup maple syrup
    • 8 drops peppermint essential oil or peppermint extract

    Chocolate layer

    • 1/3 cup coconut oil
    • 2 tablespoons maple syrup
    • 1/3 cup cacao powder


    • 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.


    1. 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.
    2. 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.
    3. The cook time does not include the time it takes for the raw peppermint slice bites to freeze.


    Serving: 1pieceCalories: 130kcalCarbohydrates: 14gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 4gSodium: 25mgFiber: 1gSugar: 10g
    Keyword dairy free, dessert, gluten free, peppermint, raw dessert
    Tried this recipe?Let us know how it was!


    1. 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.

    2. 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.

    4.29 from 14 votes (14 ratings without comment)

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