Recipe & Photo by Lauren Glucina ASCENSION KITCHEN


I think this could quite possibly be the bestest tasting raw plant-based gluten free chocolate peppermint slice in the universe. The chocolate-biscuit base has a nice little crunch to it, the peppermint cream is flavoured with vanilla and pure peppermint essential oil, and the chocolate layer on top is divinely rich and creamy. The use of coconut butter in the recipe helps it to set and keep its firmness. I recently posted an easy recipe on how to make your own coconut butter here, for only a few dollars. The only trick for the recipe is to allow each layer to set for a moment before you apply the next, so that when you cut slice it, it looks lovely and even inside.

Peppermint oil is one of my favourite oils. Apart from it smelling divine, it has long been used as a remedy for digestion, and is even sold commercially to relive symptoms of irritable bowel syndrome. It is antispasmodic and carminative, and has shown to be successful in alleviating colic, flatulence, gastrointestinal cramps, and diarrhoea. Brewing yourself a nice cup of fresh peppermint tea can be a useful aid to digestive distress especially after a heavy meal. Peppermint oil also has antimicrobial and antiviral properties. It is useful in treating sore throats and respiratory ailments thanks to its main active ingredient, menthol. You can even mix it into a balm and use it externally to relieve itching and inflammation, as it has a soothing and cooling effect. Because I’ve used a very small amount of the pure peppermint oil in this recipe and not the flavouring, it is best not shared with little ones and best avoided if you are pregnant.

SERVES:   Makes 16 squares piggy sized squares or 32 smaller ones

PREP TIME:  20 Minutes

DIETARY CONSIDERATION:  Raw, Vegan, Vegetarian, Paleo, Sugar Free, Dairy Free, Soy Free, Gluten Free


Biscuit Base:

  • ½ cup Roughly Processed Buckwheat Flour*

  • ¼ cup + 2 tablespoons Cacao Powder

  • 1 cup Pecans

  • 15 Medjool Dates, Pitted

  • 2 tsp Coconut Oil

  • ½ tsp Sea Salt

Mint Cream:

  • 1 heaped cup of Cashews, soaked overnight

  • ½ cup Coconut Oil

  • ½ cup Maple Syrup

  • ¼ cup Coconut Butter*

  • 4 drops of Peppermint Essential Oil

  • 1 tsp Vanilla Paste

  • 2 pinches of Sea Salt

Chocolate Spread:

  • ¾ cup Cashews, Soaked Overnight

  • ½ cup Coconut Oil

  • ½ cup Cacao Powder

  • ¼ cup Maple Syrup

  • ½ tsp Vanilla Paste


Vitamix or Blender of choice

Food Processor


Biscuit Base: Blitz the pecans, buckwheat flour, salt and cacao in the food processor till nuts have nicely crumbled Add the coconut oil, then the medjool dates, one by one You should end up with a doughy texture that will hold together nicely when pressed together Line a 9 inch square baking tin with baking paper Press the dough evenly into the bottom of the tin Freeze to set *To make buckwheat flour, simply blend buckwheat groats in a high powered blender. Try not to over blend, so that there are still a few chunks in there. This will give it a nice biscuit texture.

Mint Cream: Blend everything till nice and creamy Spread evenly over the biscuit layer and set in the freezer *Check out my cheap and easy recipe for homemade coconut butter here.

Chocolate Spread: Blend everything till nice and creamy Spread the ganache over the top of the peppermint cream layer, but only once the cream layer has set Set in the freezer Cut into 16 equal squares to serve

Stacey Christie