Peppermint Slices

One of the team at my Other Half's work requested these, and always up for a challenge, I decided to make this classically chocolate-y treat completely vegan and dairy-free. I also gave it a twist on the classic using a mint chocolate for the topping and dusting it with finely chopped fresh mint for an additional hit. For me, mint and chocolate has always been a match made in heaven.

Ingredients:
For the base:
2 cups plain flour
2 tbsp Cocoa powder
1 cup brown sugar
1 cup desiccated coconut
250g butter - I used dairy free

For the filling:
4 tbsp milk - I used soy
40g butter - I used dairy free
5 cups icing sugar
1 tbsp peppermint essence

For the topping:
300g mint dark chocolate
180g butter - I used dairy free
handful mint leaves

Method:

Preheat your oven to 160C fan and line a large deep bottom baking tray with greaseproof paper. Place all the base ingredients other than the butter in a large bowl and mix together. Melt the butter over a medium heat and then stir into the other ingredients, coating everything thoroughly. The proportions will look totally off but with a little persistence it all comes together. Smooth over the base of the baking tray, I used my fingers then a small glass to smooth it all out. Bake for 15 minutes until firm to the touch then place to one side to cool.

Melt together the butter and milk for the filling then stir in the icing sugar and peppermint essence, adding more peppermint if you like it mintier. The should have a double cream like consistency; if its too thin, add a little more icing sugar until it thickly coats the back of a spoon. Pour over the top of the base and smooth with a spatula before popping in the freezer to set while you make the topping.

Melting again, this time melt the butter and chocolate together over a low heat, stirring regularly to prevent the chocolate separating. Finely chop the mint leaves and place to one side. Once the filling has set, pour over the melted chocolate and smooth to the edges. Top with the mint for extra pizzaz! Pop back in the freezer for 10 minutes until the chocolate is firm to the touch then remove from the tin and cut into squares. I placed mine back in the freezer for a little longer then take them out about 20 minutes before serving to return to room temperature, this prevents too much messiness.

When you make these, please tag me using #diaryofadefectivehousewife

Enjoy!