These are raw, refreshingly cool, minty squares. Don't bother turning on your oven in the summer heat, but whip these up for a rich treat, instead. The peppermint flavor is very subtle, but you can adjust it to your liking. I've used frozen spinach to add a green color to these squares. Don't worry, you can't taste it at all! I've also used buckwheat groats in the filling so it doesn't solely rely on cashews and coconut oil, which can sometimes be a bit heavy. The layered cacao nibs and raw chocolate create a decadent crunchy layer on top. Yum!

Raw Peppermint Chocolate Squares [Vegan]

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For the Crust:

  • 1 cup raw almonds
  • 1 cup Medjool dates
  • 1 tablespoon raw cacao powder

For the Peppermint Filling:

  • 1 cup cashews
  • 1/2 cup buckwheat groats
  • 1/4 cup melted coconut oil
  • 1/4 cup fresh mint, loosely packed
  • 1/4-3/4 teaspoon peppermint oil
  • 1/4 cup maple syrup
  • Scant 1/2 cup frozen spinach
  • 1/4 cup almond milk

For the Chocolate Layer:

  • 1/2 cup raw cacao powder
  • 1/2 cup melted coconut oil
  • 1/4 cup maple syrup
  • Cacao nibs, for topping


  1. Line an 8x8-inch baking pan with plastic wrap so you can easily lift the whole square out later.
  2. In a food processor, combine almonds, dates, and cacao powder. Process until mixture is crumbly and can easily be pressed into a crust. Evenly pack crust into prepared pan.
  3. In a food processor or high-speed blender, combine all ingredients and blend until smooth. Pour on top of crust and refrigerate until set.
  4. Whisk together all chocolate topping ingredients except cacao nibs. Layer half the mixture on top of the peppermint layer and sprinkle with cacao nibs. Let set for a couple minutes. Layer the remaining chocolate on top, and again sprinkle with cacao nibs. This creates a nice crunchy, cacao layer.
  5. Refrigerate until set. Slice into 16 pieces.


Total Calories: 4238 | Total Carbs: 295 g | Total Fat: 297 g | Total Protein: 83 g | Total Sodium: 1123 g | Total Sugar: 146 g


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