Jolly Vegan Choc Mint slice from the Billabong Kitchen to your Christmas table.

Our cook Oriana often makes this Vegan Choc-Peppermint Slice and it is always a hit amongst our guests.

We think it is the ultimate after dinner mint. Try the recipe at home and let us know what you think.




The Base

  • 3 tbsp coconut oil
  • 1 cup rolled oats
  • 2 tbsp raw cacao powder
  • 5 pitted fresh medjool dates


Peppermint Filling

  • 2 cups cashews
  • 140ml can coconut milk
  • 1/4 cup agave syrup
  • 2 tbsp coconut oil
  • 3 tsp peppermint extract


Chocolate Icing

  • 1/2 cup raw cacao powder
  • 1/2 cup agave syrup
  • 1/2 cup coconut oil




Pre-soak cashew nuts in water overnight to soften. 

Preheat the oven to 180C.


For the Base:

Combine melted coconut oil and oats in a bowl. Spread mixture on a tray lined with baking paper and bake for 5-8 minutes, or until lightly golden. Allow to cool.

Place toasted oats, cacao powder and dates in a food processor and process until completely combined and sticky. 

Spread mixture into a square tin and press flat and level out. Allow to set in the fridge.


Peppermint filling:

Meanwhile, combine the cashews, thick coconut cream from the top of the can, agave syrup, coconut oil and peppermint extract in a food processor. Process until smooth and creamy. Pour evenly over the base layer and place back in the fridge until firm. (Approx. 2 hours.)


Chocolate Icing:

Mix raw cacao powder and agave syrup with melted coconut oil until completely combined and smooth. Pour over the peppermint filling layer and place back in the fridge until chocolate is completely set. (Approx. 4 hours.)

Cut into squares and serve cold. Top with strawberries and fresh mint.