Raw Chocolate Mint Slice

Name: Raw Chocolate Mint Slice
Prep time: 15 min
Total time: 75 min
Ingredients: 1 1/2 cups (330 g) Medjool dates (See Note 1); 1 1/2 cups (225 g) raw cashews; 1/3 cup (40 g) cacao powder (See Note 2); 3 tsp white chia seeds; 3 tbsp (60 ml) water (See Note 3); 1 1/2 tsp peppermint extract (See Note 4); 2 tbsp desiccated coconut (See Notes 3 and 5)

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When you are looking for a boost of energy from a healthy, sweet treat, my Raw Chocolate Mint Slice is ideal. These delicious, sweet bites are also refined sugar-free, gluten-free and vegan. This is a very easy raw treat that will satisfy those sweet cravings!

Overhead shot of pieces of peppermint slice, sitting on some baking paper and a wooden board.

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Why we love this recipe:
Ingredients in this recipe:
Step by step instructions:
Tips for Success and FAQs:
More delicious recipes for you to try:
Raw Chocolate Mint Slice

Why we love this recipe:

Chocolate and mint are classic companions. Inspired by my Chocolate Mint Bliss Balls, this Raw Chocolate Mint Slice is made with ingredients which you will be able to easily find in the supermarket.

They are quickly and easily made. There is no cooking involved; all the ingredients are raw and they are easily whizzed together in the bowl of a food processor.
They are free of refined sugar – their natural sweetness comes from Medjool dates.
They are vegan and gluten-free.
Children will love them, and they are a far healthier option than a supermarket snack which is over-salted or over-sweetened and contains who-knows-what additives.

Ingredients in this recipe:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Medjool dates – these are not the dried dates commonly found in the baking section of the supermarket. They are a fresh fruit, grown on a date palm. They have a natural sweetness and stickiness that works perfectly for these Chocolate Mint Energy Bars.

Cashews – I use raw cashews. They have a rich, creamy flavour and as they are softer than many other nuts they easily blend to a smooth paste. You can, however, leave them with a little texture if you prefer.

Cacao powder – pronounced “ka-cow”, is made from minimally processed cocoa beans and maintains the nutritional benefits of the bean. It is, in essence, chocolate in its purest form.

Chia seeds – currently enjoying enormous popularity, chia seeds were once a staple in the Mayan and Aztec diets. Chia seeds absorb liquid and form a gel; they help bind the bars.

Water – I add some filtered water to help the ingredients bind together.

Peppermint extract – will vary in intensity. The one that I use has an intense flavour. Add the extract to suit your taste; you may need to use more or less than in the recipe.

Desiccated coconut – this is finely grated, un-sweetened and dried flesh from the white part of the coconut. Store your coconut in an airtight container in a cool, dry and dark place. Alternatively, to extend the shelf life, store it in the fridge or freezer.

pieces of the slice on some baking paper, sitting on a wooden board.

Step by step instructions:

Steps 1-4 of this recipe in a collage - chopping the dates, preparing the tin, the ingredients in a food processor and the blended slice mix.

Steps 5-8 of making this recipe in a photo collage - the mixture in a tin, the mixture pressed down, topped with coconut and then sliced.

Wash and dry the dates and remove their seeds. Roughly chop them.
Line a dish 20 cm x 20 cm (8 inch x 8 inch) with cling wrap, leaving a little overhang to make the slice easier to remove. Sprinkle with 1 tablespoon coconut.
Add the dates to the bowl of a food processor, along with the cashews, cacao powder, chia seeds, water and peppermint extract.
Process until the ingredients are combined as you would like them. I like to leave some texture, but you can blend them to be smooth if you prefer. Check that the mixture is sufficiently moist to be able to firmly flatten into your dish. If not, add a teaspoon of water and blend again.
Add the mixture to the dish.
Using the back of a spoon or a spatula, firmly flatten and smooth the mixture.
Sprinkle the top with the remaining tablespoon of coconut. Cover and refrigerate for about one hour to firm up.
Cut into bars, the size of your choice. I made 15, approximately 6.5 cm x 4 cm (2 ½ x 1 ½ inches). Store in an airtight container in the refrigerator.

Tips for Success and FAQs:

The dates that we use in these Chocolate Mint Bars are Medjool dates. These are fresh dates, available from the greengrocer or fruit and veg section of the supermarket. They are not the dried variety that is found in the baking aisle of the supermarket.

Once you have blended the mixture, check that the mixture is sufficiently moist to be able to compress into a bar. If not, add another date or two, or a teaspoon of water, and blend again.

How long will the Raw Chocolate Mint Slice last?

They will last in the refrigerator, stored in an airtight container, for up to two weeks.

Can you freeze the slice?

To keep the slice longer, wrap them in cling wrap and store in an airtight container in the freezer for about 3 months.

Photo of slice with some pieces turned on the side to show the texture.

More delicious recipes for you to try:

After some more delicious snack ideas? These are also vegan, gluten and refined sugar free, and very simple to prepare:

Enjoy these healthy, Chocolate Mint Energy Bars the next time you need a nutritious, energy-boosting snack. They are so easy to make; it will take just a few minutes of your time. Enjoy them as a quick, healthy, on-the-go snack, take them on picnics or add to a packed lunch.

Alex xx