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.

A stack of sliced coconut, chocolate and peppermint slice being held.

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
Rating:
Slices of coconut, chocolate and peppermint slice.

Ingredients:  

Base

  • 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 (not desiccated)
  • 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

Method:

  • 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.
  • As soon as the 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.

Notes:

Vegan? Make sure to use a high percentage dark chocolate, and review the ingredients to ensure there are no milk-derived products. 
Extras
* 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!

Leave a Comment & Rate this Recipe

If you enjoyed this dish, please consider giving it a star rating when you post a comment. Star ratings help others discover my recipes online (and your reviews make my day! 🙂 ). Happy cooking and baking. Danijela x

Your email address will not be published. Required fields are marked *

Recipe Rating




6 Comments

  1. 5 stars
    Oh my! A new addiction! Made this today – yes used desiccated coconut (we don’t have much to choose from here) and yes it crumbled. But in all honesty – it didn’t matter. Love this – even better than Bounty Bars (a big favourite of mine). This is definitely a recipe to keep!

    • Hi Wendy,

      Thank you so much for your star rating and kind feedback! Yes shredded coconut holds more moisture, and for this dish it does make a difference to the end consistency, but love that you still rated it even though it was a bit crumbly! <3 Glad they were delicious crumbs at the very least heh.

      Enjoy your batch!
      Danijela x

  2. Hi, I tasted this lovely coconut peppermint slice at my friends the other day. I tried it today, and got the same tasty result, but also the same result of the slice spitting in half, the same happened with hers. As if there is not enough something to hold the coconut part together. All the slices that I took out of the dish, broke into pieces in the coconut part. I cannot present these to my guests. It’s very disappointing. I followed the recipe and didn’t change any ingredients or methods.

    • Hey Magda! Thanks for your comment, appreciate you sharing your experience. Glad it still tasty, but man that’s SO annoying! I had a similiar experience once before, but it was to do with the type of coconut cut. To check, did you specifically use shredded coconut? (hopefully this has the same name wherever you’re writing from! :)). This is coconut that looks coarsely grated in long thick strands – like it has been shredded on the medium hole of a box grater. It holds more moisture than desiccated (finely grated) coconut – desiccated may dry it out. I’d love to hear anyhow xx