Mint Slice
Recipe type: Gluten Free, Vegan, No Bake
Prep time: 
Cook time: 
Total time: 
Serves: 12 - 16 squares
The Australian classic Mint Slice Biscuit turned into a delectable, gluten free, no bake Mint Slice! Double layered goodness of a coconut, cashew and peppermint base then topped with a velvety smooth chocolate ganache!
  • Peppermint Base
  • 1 cup (90g) desiccated coconut
  • 1½ cups (240g) cashews
  • ½ cup (110g) coconut oil, solid
  • 2 Tbsp rice malt syrup
  • 1 tsp vanilla bean extract
  • 3 tsp peppermint extract
  • Chocolate Ganache
  • 250g coconut cream
  • 200g dark chocolate*
  1. Peppermint Base
  2. Line a 9” x 9” square baking tray with parchment paper, set aside.
  3. In a high speed food processor, add all base ingredients, blend until well combined and mixture begins to stick together.
  4. Press mixture into prepared pan, set in refrigerator.
  5. Chocolate Ganache
  6. In a double boiler over low-medium heat, melt coconut cream and chocolate together, stirring occasionally until smooth and shiny.
  7. Once completely melted and smooth, remove from heat and let cool and thicken for 10 minutes.
  8. Pour over base layer.
  9. Set in the freezer for 2-3 hours or until chocolate icing is completely set.
  10. Remove from freezer and slice into squares with a warm sharp knife.
  11. Serve and Enjoy!
Store in an airtight container, refrigerated, for 1 week.
*Use a vegan dark chocolate for a complete vegan recipe.
To create perfect sliced squares, run a sharp knife under hot running water, wipe down and slice. This will make it easier for you to cut into the frozen slice.
Recipe by Wholesome Patisserie at