Healthy Chocolate Peppermint Slice

Author: Karen Porter, RHN

For almost 30 years Karen battled severe IBS, & anxiety.

Forced to re-evaluate and take her health into her own hands, she started looking into alternative methods to help her heal where the traditional medical approach had failed. 

Karen’s health, and consequently her life, entirely shifted and she felt compelled to help as many women as possible to feel their absolute best!  


Course Dessert
Keyword Original recipe from Angela Liddon
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8 people


  • 3/4 cup raw cashew butter
  • 1/3 cup pure maple syrup
  • 1/2 cup virgin coconut oil, melted
  • 6 tbsp almond milk, room temperature
  • 1 1/2 tsp pure peppermint extract
  • 1 cup packed baby spinach
  • pinch sea salt

For the Chocolate Topping

  • 1/2 cup 70% cacao (or higher) chocolate chips
  • 2 tbsp full fat coconut cream
  • pinch sea salt
  • fresh mint leaves for garnish
  • optional cacao nibs for garnish


  1. Add all of the ingredients except for the ones listed under "Chocolate Topping" into a high-speed blender, and blend until smooth.

  2. Pour the filling into the prepared pan and freeze for 5 hours.  No need to cover.

  3. When the filling is solid, prepare the chocolate topping.  Combine chocolate chips, coconut cream (the thicker part), and sea salt into a medium pot and melt over low, stirring constantly.  

  4. Lift the frozen filling out of the pan and flip it over onto a plate that will fit in the freezer.  Pour the chocolate topping over top and onto the sides.  If it is too thick, you can add a bit of the coconut water.  Add cacao nibs on for garnish if you wish.  Put it into the freezer for 10 minutes.  Slice and garnish with mint.  Keep frozen.  

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