• 2 cups walnuts
  • 1 1/2 cups dates
  • 1/2 cup cocoa powder
  • 1/2 teaspoon salt


Peppermint Filling:

  • 2 cups cashews (soaked for at least 2 hours)
  • 1/3 cup coconut cream
  • 1/4 cup desiccated coconut
  • 1/4 cup pure maple syrup
  • 1/2 cup coconut oil
  • 15 drops of peppermint essence


Chocolate Topping:

  • 1/2 cup coconut oil, melted
  • 1/2 cup honey
  • 1/2 cup cocoa powder



  • In a food processor, blend all base ingredients together until a crumbly mixture is formed.
  • Line a baking tin and press the mixture into the bottom. Freeze for at least an hour to set the base.
  • While your base is freezing, blend all the peppermint filling ingredients in a food processor until it is nice and smooth.
  • Remove base from freezer, spread peppermint filling evenly over the top and return to the freezer for an hour or two.
  • Once the peppermint filling is set, melt together the chocolate topping ingredients on a low heat until combined.
  • Remove slice from freezer and pour over the chocolate topping and smooth out. Return to the freezer for about half an hour or until chocolate topping is set.
  • Cut up, slice and store in the fridge.




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