OH how I loved Peppermint Truffles when I was in High School! ♥

Primary School too, come to think of it.  Maybe I was born loving them and their easy accessibility at school canteens simply enabled my obsession admiration.

mmmmmm…  The sweet creaminess of the chocolate…  The freshness of the mint…   

Well what if this pair went off and got all healthy and came back reinvented as an incredibly simple, healthy and delicious power couple?

A power couple that could be ready for the party in a blink of an eye?

I’d want them in my limo.  For reals.


Easy 10-Minute Raw Choc Mint Slice with Choc Ganache


Just ten minutes, ten ingredients, and they’re allllll yours.

Just be warned – they’re devastatingly delicious and ripe for kidnapping!  Keep your friends close and your enemies closer.


Ten-Minute Raw Peppermint Slice with Choc Ganache

Rebecca Weller - Vegan Sparkles
Prep Time 10 minutes
Total Time 10 minutes
Servings 10


Mint Slice

  • 1 cup Pecans
  • 1 cup Medjool Dates pitted
  • 1/2 cup Almond Meal
  • 1/2 cup tightly packed fresh Mint leaves
  • 6 tbsp raw Cacao Powder
  • 4 tbsp shredded unsweetened Coconut
  • 2 tbsp Dark Agave or Organic Maple Syrup
  • Large pinch Sea Salt

Choc Ganache

  • 1/3 cup chopped Cacao Butter
  • 3/4 cup Dark Agave or Organic Maple Syrup
  • 1/2 cup + 1 tbsp raw Cacao Powder
  • 1 tbsp pure Vanilla Extract
  • Pinch Sea Salt


  • Throw all Mint Slice ingredients into a food processor and process on low speed until well combined and it becomes a kind of sticky 'dough'.
  • Push mixture into a flat dish and press down firmly and evenly to create a large 'slice'.
  • In a small saucepan over very low heat, gently melt cacao butter.
  • As soon as cacao butter is barely melted, stir in all other Ganache ingredients until well combined.
  • Use a knife to spread a thin layer of Ganache over the top of the large Mint slice.
  • Refrigerate dish for an hour or so.
  • Remove from fridge, cut into small slices and serve!


If you get interrupted half- way through by your imaginary cat (like I did), it's fine to refrigerate the slice and make the ganache later - simply remove slice from fridge, cut into small pieces and then spread the ganache on top. Keep refrigerated as much as possible before serving, though, so it retains its lovely shape.


Easy 10-Minute Raw Peppermint Slice

23 Comments on 10-Minute Raw Choc Mint Slice with Choc Ganache

  1. Marian
    June 11, 2013 at 5:51 pm (11 years ago)

    They look stunning. I keep meaning to try fresh mint in truffles, brownies etc. You might just have encouraged me to go for it. Tks:))

    • * Vegan Sparkles *
      June 14, 2013 at 4:31 pm (11 years ago)

      Oh definitely go for it, Marian! It’s so deliciously refreshing. 🙂

  2. Katie (A Fork in Hand)
    June 12, 2013 at 9:59 pm (11 years ago)

    Oh my goodness, you make the best desserts! It’s a good thing I don’t have all of these ingredients in my kitchen right now or I would drop everything to make these. Yum!

    • * Vegan Sparkles *
      June 14, 2013 at 4:32 pm (11 years ago)

      haha, oh thank you, Katie! They’re heaps of fun to make. Go get those ingredients, girl! 🙂 x

  3. LifeOfBun
    June 14, 2013 at 7:17 pm (11 years ago)

    Hmmmmm with fresh mint… can’t even compare that to the artificial kind. That must taste sooo good >_<

    • * Vegan Sparkles *
      June 20, 2013 at 12:22 pm (11 years ago)

      Delish, Anouchka! Get amongst it! 🙂

  4. Annie
    June 20, 2013 at 1:02 am (11 years ago)

    Nearly instant gratification! What is it about mint and chocolate…

    • * Vegan Sparkles *
      June 20, 2013 at 12:22 pm (11 years ago)

      I know, right? Perfection. 🙂

  5. Sara
    June 24, 2013 at 5:06 am (11 years ago)

    Amazing as always! I shared the link to your Raw Chocolate Mint slice HEAVEN on FB and I am dashing to the store to make these! I moved from DC to a small beach town, Rehoboth Beach, Delaware, and while the ingredients we vegans use are harder to come by, everyone here is in to using the local farms’ crops and supporting all the local businesses. It is a great beach town–I am so happy to be by the ocean. Hope all is well! Once I get settled I have a goal: to get back to blogging! Oh, I wanted to ask you how to find you on Instagram, if you use it…I am @bettysworld. I had to make my account private today because of some stranger that was harassing me, which is unfortunate because I think that takes me out of the vegan community’s comments unless I know them. Oh well! Love, Sara/Lala Blueberries For All

    • * Vegan Sparkles *
      June 24, 2013 at 11:08 am (11 years ago)

      Ohhh that town sounds gorgeous, Sara! And I’m so happy to hear we’ll have you back in the Blogosphere very soon! I can’t wait to read all about it. 🙂
      I think I just found you on Instagram but if not, I’m @vegan_sparkles xx

  6. Sophie
    June 30, 2013 at 8:02 pm (11 years ago)

    I made your divine raw chic mint slices & they were superb, Bex! Waw even!

    MMMMMM,!!!! Thanks again!

    • * Vegan Sparkles *
      July 3, 2013 at 8:42 am (11 years ago)

      Oh I’m so happy you loved it, Sophie! I can’t stop making it! 🙂 xx

  7. Kristy
    July 2, 2013 at 6:24 am (11 years ago)

    That ganache! Holy heavens! I love how healthy this decadent little treat is! 🙂

    • * Vegan Sparkles *
      July 3, 2013 at 8:42 am (11 years ago)

      hehe, me too, although A LOT of willpower is required not to munch the whole lot in one go! 🙂

  8. Sprinkles
    July 16, 2013 at 6:51 pm (11 years ago)

    I made these today and omg they are amazing! I didn’t have all the right ingredients so I subbed peppermint essence for the mint, rice malt syrup for the agave/maple syrup and almonds for the pecans. Delicious! These are my new favourite food, thank you so much for sharing!!!

    • * Vegan Sparkles *
      July 16, 2013 at 8:15 pm (11 years ago)

      Ooh great work on the substitutions, Sprinkles! So happy you loved them. 🙂

  9. Katrina
    August 13, 2013 at 5:32 pm (11 years ago)

    This is delicious…can’t send it to school for my sons special morning tea because of nut content… But I got something green into him after school. Yay!
    I also used up the leftover ganache in pan by mixing shredded coconut and puffed corn through and setting in muffin tins in the fridge. My kids faces were brown with chocolate joy! Thanks for inspiration. We cut back to 2-3 meat meals a week and our chickens supply our eggs, pest control and manure. Never plan to go vegan, focusing on finding local and responsibly grown organic produce supplies. Nice how healthy people look eating real food. There is a list of your recipes I plan to make. Thanks again

    • * Vegan Sparkles *
      August 14, 2013 at 4:20 pm (11 years ago)

      Oh fantastic, Katrina! My pleasure – I’m so happy to hear they were a hit and I’m loving your leftover ganache ideas. 🙂

  10. laura
    November 8, 2013 at 8:19 pm (11 years ago)

    hi I made the choc mint slices tonight and I can’t understand why I have a lot of ganache and the mint slice is very little. I’m pretty sure I followed your quantity. How high is your mint slice? How big is the dish?

    • * Vegan Sparkles *
      November 11, 2013 at 1:04 pm (11 years ago)

      Hi Laura, you could make it as thick (and short) or thin (and long/wide) as you like but I like mine about an inch high. You might have some ganache left over, depending on how thick you like your icing – if so, you could use it up on bananas or healthy ice-cream or just freeze it for next time. 🙂

  11. laura
    November 17, 2013 at 8:19 pm (11 years ago)

    thank you! the fact is your mint slice looks way better than mine. anyway it was delicious!