Chocolate And Peppermint Crunch

Chocolate And Peppermint Crunch

SERVES: Makes 24 squares | PREP & COOKING TIME: 80m

ChocoPeppermintThis moreish recipe is from Carla Oates book, “The Beauty Chef: Delicious Food For Radiant Skin, Gut Health And Wellbeing”.  I tend to add a little more peppermint oil but tweak to suit your tastebuds. I consistently use this book so grab yourself a copy at your local book store or online.



¼ cup (100 g/3 1/2 oz.) buckwheat groats*

1/8 cup (25 g/ 1 oz.) cacao powder

1 ¼ cup (60 ml ½ fl. oz.) maple syrup

40 g (2 ½ oz.) nut butter

¼ teaspoon vanilla bean powder*

Pinch of Himalayan salt


1 medium avocado, halved, stone removed and flesh scooped out

125g (4 ½ oz.) coconut butter, melted

2 tablespoons maple syrup

3 teaspoons barley grass powder

Pinch of Himalayan salt

4-6 drops of essential food-grade peppermint oil, to taste

Raw chocolate

35 g (1 ¼ oz.) cacao powder

35 g (1 ¼  oz.) cacao butter, coarsely chopped

3 teaspoons maple syrup

3 teaspoons coconut oil


  1. Lightly grease a 25 x 16 x 3 cm baking tray (baking sheet) and line it with baking paper.
  2. To prepare the base, lightly toast the buckwheat groats in a medium frying pan over low-medium heat for 2 minutes, or until golden and crisp.
  3. Set aside to cool.
  4. Place the remaining base ingredients in a high-speed blender. Blend until finely chopped and mixture begins to bind together. Transfer mixture to the medium frying pan with cooked groats.
  5. Press the combined mixture into the base of the prepared tray. Use the back of a spoon. Refrigerate for 30 minutes or until firm.
  6. To prepare the filling, combine all of the filling ingredients in a high-speed blender. Blend until smooth. Spread the filling over the set base. Refrigerate for 15 minutes.
  7. To make the raw chocolate, half-fill a small saucepan with water and bring to a simmer.
  8. Place all of the ingredients in a heatproof bowl.
  9. Take the pan off the heat and set the bowl over the top. Make sure the base of the bowl does not touch the water.
  10. Leave for 5 minutes, or until the cacao butter and coconut oil melt. Stir to combine.
  11. Pour the raw chocolate over the filling, tilting the tray or spreading to cover in an even layer. Refrigerate for 15 minutes, or until set.
  12. Using a hot knife, cut into 24 squares.
  13. Store in an airtight container in the refrigerator for up to 5 days. Alternatively, you can freeze for up to 3 months.

Oates, C. (June 2017). “The Beauty Chef: Delicious Food For Radiant Skin, Gut Health And Wellbeing”. Hardie Grant Books, Australia.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top
Scroll to Top