I had to make something for a morning tea at work and had pinned a couple of Chocolate Peppermint Slice recipes that I thought I might be able to adapt to make them vegan. Mint + Chocolate is one of my favourite flavour combinations, but I've not had Peppermint Slice since I became vegan.
This recipe is a result of combining a couple of recipes and adjusting some quantities. The slice was a great hit, both at work and with my favourite baking-tester (Alex). Here is the recipe in case you would like to try it too. Beware, it is very rich and sweet, so small pieces are a must!
Chocolate Peppermint Slice
Makes approx 48 pieces
For the base:
1 ½ cups self raising flour
2 tablespoons cocoa
1 cup dessicated coconut
½ cup brown sugar , firmly packed
125g vegan margarine, melted
60g Kremelta, melted
4 cups icing sugar
4 tablespoons soy milk
1 teaspoon peppermint essence
200g dark chocolate
Preheat oven to 180°C. Butter a 16cm x 26cm slice tray. Combine flour, cocoa, coconut and brown sugar in a bowl, stir in melted margarine and mix until well combined. Press mixture into slice tray and bake for 10-15 minutes until starting to brown. Remove from oven and cool slightly. Do not overcook as you don't want it to be too crumbly.
To make filling, place icing sugar in a small bowl, stir in melted Kremelta, soy milk and peppermint essence. Spread filling over warm base using a spatula or the back of a warm spoon. Place tray in fridge for about 30 minutes until filling is cold.
To make the topping, melt Kremelta and chocolate together either in a microwave proof jug or in a bowl over hot water. Stir until smooth. Pour chocolate over peppermint filling - you can tip the tray from side to side to get it evenly covered. Leave at room temperature to set and then slice into squares. Use a sharp warm knife (run under hot water then dry) to cut the slice - the warm knife helps you to cut the chocolate without it cracking.
Eat, go into a sugar coma. Come back for round 2.