As a kid, I have such fond memories of watching my favourite TV show of an evening whilst devouring half a packet (ok, maybe a whole packet –
shh!) of Arnott’s Mint Slice.  OMG, they were just the best. 

I’ve tried the gluten free version and they’re okay, but still not as whole foods as I’d like. But how I miss that choc mint punch at the end of a hard day with my cup
of tea. Perhaps I love them so much because it’s that nostalgic feeling.  Eating a mint slice transports be back to my family home to the childhood I loved so much.

Today is a great day because I finally get to share my love of choc mint with you.  I believe I’ve created an incredible version of that mint slice.  I’ve been playing around with it for a while and here it is.  I’d love to hear your thoughts.  If you’re a mint slice fan, as I am, let me know if this hits the spot for you. 



  • 8 medjool dates (pitted)
  • 1 cup almonds
  • 1/3 cup cocoa powder
  • ½ cup desiccated coconut
  • ¼ cup melted coconut oil


  • 1 cup raw cashews
  • 3 drops mint (food grade) essential oil
  • ½ cup almond milk
  • ¼ cup desiccated coconut
  • ½ cup cocoa buttons
  • ½ cup cocoa powder
  • ½ cup maple syrup



  1.  Blend all ingredients in a high-speed food processor until you get a sticky crumb that holds together.  If it’s too dry add more water.   It’s important to use medjool dates  as they are sticky and juicy. 
  2.   Line a baking tray with baking or grease proof paper and pat down the base into the tin evenly.  Pack it down firmly.
  3. Place in freezer to set.


  1. Soak cashew nuts for up to an hour or two if you have time – this is to help soften them.  The longer you soak the easier it will be to blend.
  2. Drain cashews and blend all ingredients until smooth and creamy.  This may take some time. Scrape down the sides and then continue to blend.  You may need to add a touch more almond milk if your food processor isn’t powerful enough or if your cashews are too dry.
  3. Place an even layer of mint filling over the chocolate base, evenly.
  4. Place in freezer.
  1. Melt the cocoa butter in a bowl over a saucepan of boiling water (boiler method).
  2. Then stir in cocoa and maple syrup.
  3. Let cool and pour over the mint layer and spread evenly.
  4. Place in freezer.  It will take about an hour to fully set.