peppermint slice

Such a classic slice and so very more-ish! This version is gluten free, dairy free and low FODMAP friendly (in line with serving sizes in the Monash University Low FODMAP App at the time of writing) but just stick to a slice or two at a time if you are sensitive to coconut. It's a great way to introduce teff if you are looking for ways to incorporate this nutrient packed seed into your meals and you can read more about teff here

If you prefer the chocolate top to be a little soft, bring the slice to room temperature before serving.



  • Servings - 12
  • Wheat free
  • Gluten free
  • Dairy free
  • Low FODMAP (1 serve - in line with the Monash University Low FODMAP App at the time of writing)

peppermint slice

Ingredients - base

  • 1 + 1/3 cup shredded coconut
  • 2/3 cup teff flour
  • 1/3 cup almond meal
  • 2 eggs
  • 1/4 cup maple syrup
  • 1/4 cup cacao
  • 2 tbs coconut oil
  • 1 tsp vanilla extract
  • 1/2 tsp peppermint essence
  • 1/4 tsp baking soda
  • 1/4 tsp apple cider vinegar

ingredients- top

  • 1/4 cup canned coconut milk
  • 1/4 cup coconut oil
  • 2 tbs cacao
  • 2 tbs maple syrup

Prep and cooking time , Serves 6-8.


  1. Pre-heat a moderate oven
  2. Line a baking dish/cake pan with baking paper (I use a rectangle pan about 18cm x 25cm)
  3. Place all the base ingredients in a food processor and blitz until blended
  4. Spoon the mix into the baking dish and spread it out evenly
  5. Bake in the oven for 15-20 mins until cooked on top and slightly firm to touch
  6. Remove from the oven and allow to cool
  7. Once cooled, make the top layer by placing all the ingredients into a small saucepan, melt the coconut oil and whisk to remove any lumps
  8. Pour over the top of the base and place the slice in the fridge for about 1 hour or until the top is firm
  9. Remove the slice from the baking dish, slice and then store in the fridge