This rich gluten free chocolate peppermint slice has a delicious chocolate coconut base, a thick layer of fudgy peppermint filling, and a smooth, shiny chocolate topping 🤎

Pieces of gluten-free peppermint slice on a rectangular glass plate, with a mint-green paper napkin on a mint green background.

Chocolate and peppermint is one of my all-time favourite flavour combinations.

If you ever see me looking sad, stick me in front of a box of After Eight mints, a bowl of mint chocolate ice cream, or a piece of this gluten-free peppermint slice, and chances are my mood will improve.

The freshness of the peppermint is such a nice contrast to the rich chocolate flavour, and it makes it hard to stop at one piece (not that you should have to!)

A stack of three square pieces of peppermint slice, on a mint green background.

Because there are three separate layers I would say this is slightly more work than some of my other gluten free slice recipes, but on the scale of gluten free chocolate no-bake slice (super easy) to gluten free Belgian slice (a few more steps), I would put it somewhere in the middle.

Each layer is easy to make though, and once they all come together, it’s magic ✨

Scroll down to the recipe card for the full ingredients list and printable recipe, or keep reading for ingredient tips and process photos.

Ingredient Notes

The gluten free peppermint slice ingredients in bowls on a pale grey marble background.

Gluten free plain flour – I used my homemade gluten free flour blend here, but you can also use a store-bought gluten free plain flour blend. I haven’t tested this exact recipe with Edmond’s gluten free plain flour yet, but it should work well, too.
Sugar – You’ll need brown sugar for the base, and icing sugar for the peppermint filling.
Cocoa powder – Any cocoa powder will work, but I like a nice dark Dutch-processed cocoa. My favourites are Equagold (which is labelled gluten free) or Avalanche, which are both available in supermarkets.
Desiccated coconut – I know desiccated coconut is a love it or hate it kind of thing, so if you don’t love it, you can replace it with the same weight of ground almonds.
Xanthan gum – Helps prevent the base from being too crumbly; if you use a supermarket blend of gluten free flour that already contains a gum ingredient, then omit the xanthan gum. Read more about xanthan gum here.
Butter – Salted or unsalted butter are both fine. If you need this to be dairy free, you should be able to swap the butter for a dairy-free butter alternative. Choose one that says it’s suitable for baking.
Egg – Use a large (size 7) egg for this recipe.
Dark chocolate – I like to use Whittaker’s 50% dark chocolate for the topping, but if you don’t like dark chocolate, you can swap it for milk chocolate. If making the slice dairy free, choose a dairy free chocolate.
Oil – This keeps the chocolate topping slightly soft, so it’s easier to cut (and bite) into. Any plain flavoured vegetable oil will work here; I use rice bran oil.
Peppermint essence or extract – I used the Mrs Rogers peppermint essence for this recipe. Different brands of extract vary in strength, so I recommend starting with a bit less, tasting the filling and then adding a bit more extract if needed.

You can swap out the peppermint flavour for any other flavoured extract or essence to make any flavoured slice that you want.

How to Make Gluten Free Peppermint Slice

The melted butter, sugar and egg being whisked in a large glass bowl.

To make the base, start by melting the butter, then whisk in the sugar and the egg.

The peppermint slice base batter being mixed with a large silicon spatula.

Then mix in the dry ingredients. It will make a thick, sticky batter.

The slice base after being spread into a square cake pan lined with baking paper and secured on the edges with small binder clips.

Spread the batter into a square cake pan lined with baking paper. I like to do two long pieces of paper criss-crossed and secured with some binder clips. Bake the base, then let it cool for a few minutes while you make the filling.

The peppermint filling after being spread on top of the baked slice base.

The filling is made like an icing, just mix the icing sugar, melted butter, peppermint extract and some boiling water together to make a thick filling. Spread it over the warm base.

Melted chocolate and oil in a glass bowl with a small hand whisk.

Once the filling has set, make the topping by melting together the chopped chocolate and oil, and whisking until smooth.

The finished slice being cut into square pieces.

Once the topping has set, you can cut the slice into pieces. Make them as big or as small as you like.

A piece of peppermint slice with a bite taken out of it, on a mint green background, with more pieces of slice behind it.

More Gluten Free Slice Recipes You May Like

If you enjoy this gluten free peppermint slice, you may want to try these recipes next…

Are you new to gluten-free baking?

Or just need some tips on how to make the most of the recipes on GFKF? Check out my start guide to learn how to bake safely and successfully gluten free.

Allergen safety ✔️ Gluten free flour info ✔️
Accurate measuring ✔️ Tools + Equipment ✔️