Directions:

• 1Line a 20 x 20 cm baking pan with baking paper and set aside.
• 2Add all base ingredients to a food processor. Pulse on high for 30 seconds to 1 minute or until ingredients are broken down into small, coarse pieces. Transfer to baking pan and use a spatula to spread out and press into pan evenly. Set in freezer for 20 minutes.
• 3For the peppermint layer, place cashews, coconut oil, cacao butter, brown rice syrup and peppermint extract into food processor or high powered blender. Blend for 1 minute or until smooth. Pour into baking pan over the base layer. Smooth over with a spatula and place in freezer for a further 10 minutes.
• 4In a medium-sized saucepan add the coconut oil, brown rice syrup and cacao powder. Place over a low-medium heat, stirring constantly until melted and combined. Allow to cool for 10 minutes before pouring into the baking pan. Top with crushed candy canes and place into fridge for 1 hour or until firm.
• 5Lift slice out of pan and place onto chopping board. Using a sharp knife cut into 12 pieces and place on a serving tray. Serve immediately or place back in fridge until ready to serve.

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Nah not my cup of tea