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Choc Mint Slice (sugar free)

For chocolate mint lovers minus the sugar.



  • 2 1/4 cups of almond meal

  • 1/3 cup raw caco powder

  • 2 teaspoons baking powder

  • 3 eggs

  • 1/3 cup rice malt syrup

  • 1/4 cup water

Mint Filling

  • 3 cups shredded coconuts

  • 2 tablespoons boiling water

  • 1 tablespoon peppermint extract

  • 1/2 coconut oil, melted

Ganache Topping

  • 1/2 cup cream

  • 100g dark (85% cocoa) chocolate roughly chopped



  • Preheat Oven 180 degrees

  • Line 20cm square baking tin with baking powder

  • Combine almond meal, cacao, arrowroot and powder in bowl

  • Whisk together with eggs, syrup and water

  • Pour batter into tin and bake for 20 minutes or until cooked

  • Set aside to cool completely on a wire rack

Mint Filling

  • Pulse shredded coconut with the boiling water and peppermint exact in a food processor until mixture resembles breadcrumbs.

  • Add coconut oil and continue to pulse until combined.

  • Press the mixture onto the cooled base and refrigerate for about 30 minutes, or freeze for about 10 minutes to set.

Ganache Topping

  • Bring cream to simmer in small saucepan

  • Remove from heat and add the chopped chocolate, whisking well until all the chocolate is melted

  • Set aside to cool and thicken slightly.

  • When ganache has cooled, whisk it again briefly before pouring over the mint filling.

  • Return to fridge again until set.

  • Cut into squares before serving.

Serving: 25

Reference: Sarah Wilson I Quit Sugar For LIfe

Johnny Musumeci

Wellness Coach

0409 928 175

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