paleo vegan choc mint slice

Vegan and Paleo Choc Mint Slice.

This slice is freaking amazeballs! It’s a winner! In fact, this Raw Paleo Choc Mint Slice might be our new fave (well this week anyway!). There are so many reasons why we love it and that green factor definitely gets bonus points!

Since it’s Christmas time we vote you chuck out those sugar filled candy canes and make this delicious slice instead. We bet your friends and family will prefer this anyway. Perfect excuse to invite them all over for tea (or Christmas cocktails) and slice. Fun and yum! You could even make this paleo party platter for starters.

paleo vegan choc mint slice

We just have to talk more about this green factor, it can not be ignored! We added a little matcha powder to get that green, minty look. Don’t worry, you can’t taste it at all. We might even add a bit more next time to make it even MORE green! All you’ll taste is the mint oil and raw cacao goodness. Ohhh drooling while we reminisce about this epic paleo choc mint slice! 

If you serve it on Christmas day make sure you share a pic with us! #themerrymakersisters

Always merrymaking,

Emma + Carla

paleo vegan choc mint slice


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Vegan and Paleo Choc Mint Slice
Serves 12
Prep Time
45 min
Total Time
1 hr 30 min
Prep Time
45 min
Total Time
1 hr 30 min
stuff you need
for the base
  1. 1 cup almonds
  2. 1/2 cup shredded coconut
  3. 2 tbs. coconut oil
  4. 1 tbs. raw cacao
  5. Pinch of salt
  1. 1/2 cup coconut oil
  2. 1/2 cup canned coconut milk
  3. 1/2 cup raw cashews soaked overnight (or at least 2 hours)
  4. 1/3 cup rice malt syrup (you can swap to raw honey or maple syrup.)
  5. 10-15 drops of peppermint oil
  6. 1/2 tsp. matcha powder
  7. Pinch of salt
  1. 1/2 cup coconut oil
  2. 3 tbs. raw cacao
  3. 1 tbs. rice malt syrup (or natural sweetener of choice - as above)
Now what
  1. Line a 20 x 20 cm (8 x 8 inch) baking tray with baking paper, we like to use a silicone mould.
  2. In a blender or food processor place all of the base ingredients.
  3. Whiz until a crunchy butter forms.
  4. Transfer this in to the lined tin and spread out evenly, covering the entire base.
  5. Place in to the freezer.
  6. On to the filling. Rinse your food processor first.
  7. Drain and rinse the cashews.
  8. Place all of the filling ingredients EXCEPT, we said EXCEPT the rice malt syrup in to the blender.
  9. Blend on medium speed until super smooth.
  10. Now add the rice malt syrup and blend on LOW SPEED until smooth. You do not want the filling to heat as the rice malt syrup will separate.
  11. Place the filling on top of the base and smooth out the top.
  12. Place back in to the freezer.
  13. Rinse the blender.
  14. Now for the icing. Place all of the ingredients EXCEPT the rice malt syrup in to your blender and blend on high until smooth.
  15. You don't need to melt the coconut oil first as the friction from the blender will slowly melt it all together.
  16. Now add the rice malt syrup and blend on LOW SPEED until smooth.
  17. Spread the icing on top of the filling and place in to the fridge for about 30 minutes.
  18. Once set, slice and ENJOY! Holley deliciousness!
  1. Merrymaker tip: Don't like mint? Flavour your filling with vanilla or berries or more cacao!
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Comments 37

  1. Can it be made without the matcha? I don’t have any and seems silly to buy a whole pack for a tsp worth.

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  3. can anyone suggest where to buy peppermint oil. I’ve searched in a great health food store plus all the different supermarkets and only fine pepp essence or extract.

  4. I don’t have matcha either (I’m waiting to get to a store that stocks it). But I do have the RAW green powder, it even has a minty taste already. I’ll give it a go instead. I saw your slice on IG and I can’t wait to find some spare time in the kitchen to give it a go!

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  8. Hi ladies
    I need your help. The only pure peppermint oils/essential oils I can find in health food shops say ” not for ingestion”, not sure why if it’s just pure oil. I don’t really want to buy the peppermint essence from Coles which is full of nasties. Can you tell me what brand you use? thanks 🙂

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    Hi Sue! It’s really up to you. Some people say yes to ingesting essential oils some say it’s harmful. We won’t make a recommendation, but we’ve used both and because it’s such a low amount we don’t have an issue with it (every now and then). You could use an even lower amount or you could make it another flavour 🙂

  10. Hi Gals,
    It’s interesting you say to add the RMS later because of heat… I’ve noticed it behaves differently in other recipes and maybe thats why?! I’ve used it to make raw chocolate, and it sometimes just won’t seem to blend with the oil, or ends up fudgy without the snap of a cold chocolate.
    Looking forward to trying this recipe!

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  12. That was THE yummiest recipe. I was looking forward to something tasty on Christmas Day, and this is it. (if it will last that long in my fridge…..1/4 gone with 1/2 an hour 🙁

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  14. hi there!
    i’m super keen to try this but i don’t have matcha. Can i just use a drop or 2 of green food colouring instead?

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    HI Lauren! You sure can, we use matcha as a natural healthy replacement. But we always say do what you can with what you have 🙂 Enjoy! xxx Merry Xmas!

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  17. You can buy a great peppermint essence the brand is “Chef’s Choice” it contains NO nasties. If you reside in Victoria you can purchase it at the Royal Nut Company where it retails for $7.00
    Guwurzhaus (the German spice shop) also do stock it, but the Royal Nut Company are cheaper. Warning: if you do go to the Royal Nut Company be prepared to come out of the shop with more than what you intended to buy in the first place – it always happens……

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  19. Hey girls 🙂
    I made this amazing slice on the weekend and gave some to my boyfriend, he completely fell in love! Last night I came home from work and he asked if he could have some, I said it’s an occasional treat and not meant for every day (he’s a type 1 diabetic as well). He made a sad face and that was the end of the conversation but when I was getting ready for bed he came to the bedroom and said he can’t stop thinking about the slice and gave me the cutest look and just asked so so nicely that I had to say yes, and then he just had the biggggest smile on his face! Made my day 🙂

  20. Hi I love this recipe but for some reason my peppermint filling will just not set? Do you know why? Thanks Rach

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    Hey Rach! Oh no! This is not good! Not sure why it hasn’t set for you… did you use all the ingredients in the filling? Leave anything out?! 🙂

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    Hey Maddy! Yep you can! We just made a choc mint smoothie with real mint and it was deeeeelish! Just add and test add more and taste to get the right flavor!

  23. Girls!! Just made this slice and it is a huge success. Just wondering how to store it and how long it lasts? Cut up and in bags in the freezer? X

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  25. I had the dmae problem. I measured the ingredients in and blended without RMS but it was liquid. RMS wouldnt mix in so stirred it through and have popped in freezer to set with fingers crossed

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  27. Hi girls,
    Does maple syrup split like rms. My husband is Canadian so that’s our default liquid sweetener. We only 100% Canadian MS not the cheap & nasty stuff.

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  29. Hi Girls, just wandering through some of your recipes, What do the soaked cashews do for the filling, I have Nut allergies but tolerate almonds, can I leave them out or is it worth trying to blanch (remove skin) and soak almonds for same effect? I’m on an elimination diet and free to cook what I want within the allowed foods. Any assistance greatly accepted. Bet GC is a whole heap warmer than Canberra… have a great week…

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    Hey Megan, they let it set better 🙂 🙂 the blanced almonds or macadamias will work 🙂 🙂 it is definitely nice and warm here! HEHE 🙂

  31. I made it!!! I had bigger tray 23 x 23 and doubled the contents. Turned out fabulous! Though I have one problem… it melts if I have it in the fridge, the chocolate top part. Can I ask if you keep yours in fridge or freezer? I used coconut oil, raw cacao, honey as the three ingredients for that layer.

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  33. Just made it a second time as I realised I know where I went wrong! The first time I used coconut oil ‘liquid’, instead of the coconut oil in the hard white format. And that’s why it kept melting. Absolutely nailed it to perfection this time using the white coconut oil and not the liquid. Seriously love love love this recipe. Thank you once again.

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