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Raw Mint Bounty Slice

This delicious slice makes for a fantastic after-dinner treat. All natural ingredients, vegan, wheat-free, sugar-free and totally divine. You might even find yourself eating this one for breakfast – peppermint freshens your breath, right?!



SERVES: 35 squares


For the coconut layer

  • 1 cup soaked cashews
  • ¼ cup coconut oil
  • ¼ cup coconut butter
  • pinch Himalayan sea salt
  • 1 teaspoon natural vanilla extract
  • 3 tablespoons stevia (I use Natvia)
  • ¾ cup unsweetened shredded coconut

For the peppermint layer

  • 1 cup soaked cashews
  • ¼ cup coconut oil
  • ¼ cup coconut butter
  • ½ cup unsweetened shredded coconut
  • pinch Himalayan sea salt
  • 1 teaspoon natural vanilla extract
  • 3 tablespoons stevia
  • 2 cups fresh mint leaves*
  • ½ tablespoon spirulina (optional)

For the chocolate layer

  • ½ cup coconut oil
  • ½ cup raw cacao powder
  • 1 tablespoon rice malt syrup (to taste)
  • ½ teaspoon vanilla essence
  • 2 tablespoons light coconut milk (optional)
  • 3 drops natural peppermint essence


  • Blend all ingredients for the coconut layer and press into a cling-wrap lined brownie pan.
  • Freeze for 30 minutes.
  • Meanwhile, blend together all peppermint layer ingredients until smooth, then press over coconut layer.
  • Freeze again for 30 minutes.
  • Finally, in a bowl over a pan of warm water, combine ingredients for the chocolate layer, initially omitting the coconut milk.
  • Once chocolate is well combined and smooth, slowly add coconut milk a little at a time, using a fork to incorporate.
  • Pour chocolate over frozen peppermint layer, freeze for a final 10 minutes, then slice and enjoy!

*If you don’t have access to fresh mint leaves, try 5-6 drops of natural peppermint essence instead.
In this recipe you can substitute the stevia for any sweetener of choice, such as maple syrup, honey or agave, as desired.

Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also works as a commercial food photographer and stylist, is studying a Bachelor of Health Science in Nutrition and Dietetics, and is the author of two cookbooks: Love Move Eat (Bauer Media, 2017) and Meal Prep Plan (Murdoch, 2019).

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