Chocolate Peppermint Slice
Serves: 28 small squares
For the base:
  • 2/3 cup (100g) gluten-free flour blend
  • 1/2 tsp baking powder
  • 1/4 cup (40g) cocoa powder
  • 2/3 cup (100g) ground almonds
  • 1/2 cup (45g) desiccated coconut
  • 3/4 cup (165g) caster sugar (superfine sugar)
  • 1/2 cup (125g) unsalted butter, melted
  • 1 extra large egg, lightly beaten
For the filling:
  • 100g (3.5 oz) unsalted butter, softened
  • 1-1/2 cup (200g) (7 oz) icing sugar (confectioner's sugar), sifted
  • 1-1/2 Tbsp cream, unwhipped
  • 1/2 - 1 tsp peppermint essence, to taste
For the topping:
  • 1-1/2 cup (5.2 oz) (150g) dark chocolate, chopped
  • 2 tsp coconut (or vegetable) oil
For the base:
  1. Preheat oven to 180ºC (360ºF). Grease and line base of a 28cm x 18cm (11 x 7 inch) slice tin, or similar sized tray.
  2. Sift flour, baking powder and cocoa into a bowl and stir with a whisk to combine. Add ground almonds, coconut, caster sugar, butter and egg. Mix until combined. Press evenly into prepared pan and bake for 20 mins. Set aside to cool completely.
For the filling:
  1. To make the filling, cream the butter and icing sugar until light and fluffy. Lightly beat in the cream and peppermint essence until just combined. Spread the mixture evenly over the cooled base.
For the topping:
  1. Combine chocolate and oil in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth. Pour the hot chocolate over the peppermint layer, spreading with a off-set spatula (it looks nice if you create wavy patterns in the chocolate).
  2. Refrigerate till set. Cut into even slices.
It can be a bit difficult cutting the slice, as the chocolate tends to crack. To avoid this, you can either score the chocolate lightly just before it sets firmly, and then slice it properly once set. Or, once it's set you can bring the slice out of the fridge for about 10 minutes (i.e. take the chill off) before slicing with a warmed, dry knife (clean the knife after each cut).
Recipe by The Kiwi Cook at