No-Bake Coconut, Chocolate & Peppermint Slice


This No-Bake Coconut, Chocolate & Peppermint Slice is dreamy to look at and even more dreamy to eat. It features a layered crunchy chocolate base, white minty filling and dark chocolate topped trio - yum.

This slice is inspired closely on the classic no-bake peppermint slice, but with a few twists.

Very traditionally, it has a chocolate base and top, encasing a peppermint filling. Rather non-traditionally, I’ve used coconut in the middle base – while the peppermint still steals the flavour show, you get a nice coconut crumb when you take a bite…yum.

With the inclusion of dates, coconut, seeds and oats, this slice will provide part of your daily fibre intake. Try and use the best quality dark chocolate you can – it makes a difference. A high percentage dark chocolate is free of animal products (typically, please check the ingredient panel for any milk products), making this slice vegan friendly and dairy-free. It’s also a (delicious) way to get in antioxidants, which help fight free radicals in the body. All-in-all a nutritious wee mouthful!

No-Bake Coconut, Chocolate & Peppermint Slice

Serving Size: 18



  • ¾ cup quick oats
  • ½ cup pitted dates *
  • ¼ cup cocoa powder
  • 2 Tbsp sunflower seeds
  • 1 tsp vanilla essence
  • Big pinch salt
  • ¼ cup (4 Tbsp) melted coconut oil

Peppermint filling

  • 2 cups shredded coconut
  • 3 Tbsp melted coconut oil
  • 2 Tbsp maple syrup
  • 1 ½ Tbsp peppermint essence **
  • Big pinch of salt

Chocolate topping

  • 150g dark chocolate ***
  • 1 Tbsp olive oil


  • Line a rectangular loaf or cake tin (I used a 25cm long x 12cm wide rectangular tin - a different shaped tin might produce different thicknesses) with baking paper and put aside.
  • Add into a food processor oats, cocoa powder, dates, sunflower seeds, vanilla essence and a big pinch of salt. Process for 30 seconds. Add the ¼ cup of coconut oil and process for minute.
  • Add mixture to the lined loaf tin and evenly press down to form a base - fingertips are best for this. Try and get it as even as possible! Place in the fridge.
  • Immediately wash out your food processor, then add all ingredients for the peppermint filling into the blender. Blend for a minute and a half - you may need to scrap down the sides of the blender a few times!
  • Remove loaf tin from the fridge, and tip peppermint filling contents in. Using your finger tips or a spatula, press filling down, once again trying to get it as even as possible. Place in fridge.
  • Break up the dark chocolate into smaller squares, and melt (microwave or Bain Marie method). If using the microwave be careful not to let it overheat. Once melted, add the 1 Tbsp of olive oil and mix until smooth and glossy. Pour over slice and place back in the fridge to set.
  • Once chocolate has hardened, using a shark knife slice slab into 9 pieces length ways. Then slices each piece into half - you should get 18 pieces in total. Clean the knife on an old tea towel between cuts to keep the layers tidy. Don’t leave the chocolate to harden for too long before cutting…otherwise it might crack when cut!
  • Store in the fridge.


Vegan? Make sure to use a high percentage dark chocolate, and review the ingredients to ensure there are no milk-derived products. 
* You’ll typically find dried dates in the dried fruit and nut section of supermarkets or bulk bins. Avoid varieties you find in the fresh produce section (e.g. medjool).
** I used a standard baking peppermint essence, which you’ll find in the baking section of most supermarkets. This recipe has not been tested with a natural food grade essential peppermint oil.
*** I used Whittakers 72% Dark Ghana - you won’t regret it!

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