Vegan Mint Slice

Mint slice is a lovely dessert to enjoy after a heavy meal, but most of the store bought mint slices are anything but light. This is one of two recipes I have created, as it’s just too difficult to choose between the crumbly, coconut in a chewy slice, and the smooth creaminess of its softer counterpart. I hope you enjoy this creamy version, which is vegan, refined sugar free, dairy free and gluten free.
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  • 1 cup almond meal
  • 1 tbs linseed meal
  • 1 1/2 tbs sunflower seeds
  • 1 cup raw nuts, crushed
  • 2 tbs dates, blended into a paste
  • 1/4 cup coconut oil
  • 1/4 cup cacao
  • 2 cups cashews
  • 3/4 cup coconut cream
  • 1/4 cup rice malt syrup
  • 1/4 cup coconut water
  • 1 tsp – 1 tbs peppermint extract, depending on the strength and quality of the extract being used (I used Gewurhaus Pure Peppermint Extract and only needed 1 tsp)
  • 100g of sweetlancey’s Vegan Chocolate Sauce for a softer finish or 100g 85% vegan dark chocolate


  • Prepare a square or rectangular tin with baking paper. The larger the tin, the tinner the layers will be, so choose carefully
  • Combine meals, sunflower seeds and nuts in a medium bowl and combine
  • Add dates, coconut oil and cacao, and stir until mixture comes together
  • Press mixture into prepared tin and place in freezer
  • Put cashews, coconut cream, rice malt syrup, coconut water and peppermint extract into a food processor, and blend until mixture is smooth
  • Pour mixture over freezing base, and return to freezer for ten minutes
  • Make chocolate sauce or melt vegan chocolate, and pour over frozen mixture
  • Return to freezer and either serve frozen, or thaw for 10 minutes prior to serving

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