Eat Clean Chocolate Peppermint Slice
Prep time
Cook time
Total time
The request for this recipe came via email from Australia. “Please clean up my husband’s favorite holiday dessert” it said. I quickly learned that Peppermint Slice is traditional Down Under, but its chocolate biscuit, peppermint icing and chocolate topping are anything but clean…until now. Enjoy mates!
Author: Terry Walters
Serves: 25 bars
Ingredients
Chocolate Shortbread Base
- 2 cups pecans
- 1 cup brown rice flour
- 1⁄4 cup cacao powder
- 1⁄4 teaspoon sea salt
- 1⁄3 cup virgin coconut oil, melted
- 1⁄3 cup maple syrup
Peppermint Icing
- 1⁄2 cup full-fat canned coconut milk
- 1 teaspoon virgin coconut oil
- 1⁄2 teaspoon vanilla extract
- 1⁄2 teaspoon peppermint extract
- 2 teaspoons coconut nectar or brown rice syrup
- 1 teaspoon arrowroot starch
Salted Chocolate Topping
- 6 ounces dairy-free dark chocolate (70% cacao or more)
- 1⁄4 teaspoon virgin coconut oil
- 1⁄4 teaspoon coarse sea salt
Instructions
For the Chocolate Shortbread Base:
- Preheat oven to 350°F. Line an 8 x 8-inch baking dish with parchment paper, with overlap on two sides.
- In a food processor, combine pecans, rice flour, cacao and salt and pulse to make a crumb-like mixture. Add coconut oil and maple syrup and process to form a moist ball.
- Place ball in prepared baking dish and press over bottom to form base. Bake 20 minutes or until top appears dry.
- Remove from oven and set on wire rack to cool completely.
For the Peppermint Icing:
- In small pan over no heat, combine coconut milk, coconut oil, extracts, and coconut syrup. Whisk in arrowroot, turn heat to medium and whisk continuously until icing thickens.
- Remove from heat, spread evenly over pecan base and refrigerate.
For the Salted Chocolate Topping
- In small pot over low heat, combine chocolate and coconut oil. Stir continuously until chocolate is melted and smooth and oil is blended in.
- Remove dessert from refrigerator and pour chocolate evenly over peppermint filling. Tilt the baking dish in each direction so that melted chocolate evenly covers the top.
- Sprinkle with coarse sea salt and refrigerate until topping is firm.
To Serve:
- Remove from refrigerator 30 minutes prior to serving.
- Lift dessert out of baking dish by pulling up paper.
- Gently cut dessert into 25 squares, about 11⁄2 x 11⁄2 inches each, and serve.
Notes
Recipe reprinted with permissions from Eat Clean Live Well by Terry Walters. Copyright 2014, Sterling Epicure.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/chocolate-peppermint-slice