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Remember those crunchy Peppermint Crisp candy bars?

Well, this raw treat is my healthy version of it! I don’t think I’ve had a Peppermint Crisp since I was a kid, but I reckon this is a pretty good raw, whole-food version of one.

It’s got an amazing flavour from peppermint essential oil and the crispy, crunchy texture is from the buckwheat – SO GOOD. If chocolate mint is your thing – then you will love this!

Raw Peppermint Crisp Slice
 
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Remember the Peppermint Crips candy bar? This is just like that but all whole-food ingredients!
Author:
Recipe type: Clean Treats
Serves: 20-24 pieces
Ingredients
Instructions
  1. Line a 20cm square baking pan with enough baking paper to overlap two sides of the pan.
  2. To make the base, place the melted cacao butter, medjool dates, almond meal and buckwheat in a food processor and whiz to a coarse paste. Press firmly and evenly into the prepared pan, then transfer to the freezer to firm up.
  3. For the crunchy peppermint filling, place the melted cacao butter, medjool dates, tahini, coconut butter, peppermint oil, baby spinach and French Vanilla Complete and whiz to a smooth paste. Add the water as needed to get a smooth, thick consistency. Spread the mixture evenly over the chilled base spreading out evenly, then pop in the freezer to firm up.
  4. Finally, make the chocolate topping by blending or whisking the ingredients together. Pour over the peppermint filling and spread evenly. Sprinkle over some more buckwheat for extra crunch. Pop back into the freezer to firm up for a few hours.
  5. Once the slice is set, use a hot knife (dip into boiling water and dry with a tea towel in between slices), cut into long pieces.
  6. Keep frozen or refrigerated until ready to serve.
Notes
*Coconut butter is not coconut oil – it's a blend of coconut flesh and oil.