Choc Mint BitesAug 02, 2022
Choc mint slice cookies were one of my favs when I was a girl. This recipe is a healthier version - and I might just say, taste even better!
Prep Time: 45mins
You will need to start this recipe a day ahead.
- ¾ cup (115g) raw cashews
- ½ cup (80g) natural almonds
- ½ cup (60g) pecans
- 1/3 cup (65g) activated buckwheat groats (see tips)
- 2/3 cup (50g) desiccated coconut
- ½ cup (50g) cacao powder
- ¼ cup (40g) coconut sugar
- 4 fresh dates (80g), pitted
- 2/3 cup (140g) coconut oil, melted
- ¼ cup (60ml) coconut cream
- 2 tbsp light agave syrup
- ½ teaspoon pure peppermint extract (see tips)
- ¼ cup (50g) coconut oil
- 60g cacao butter, grated finely
- 2 tbsp pure maple syrup
- 50g cacao powder
- Place cashews in a medium bowl; cover with cold water. Stand, covered, for 4 hours overnight. Drain cashews, rinse under cold water; drain well.
- Lightly grease or oil a 20cm x 30cm (8 x 12 inch) slice pan; line with plastic wrap, extending plastic 5cm (2 inches) over sides.
- Pulse almonds, pecans, groats, desiccated coconut, cacao, coconut sugar, dates and ½ cup of the oil until coarse crumbs form and mixture starts to come together; be careful not to overprocess. Press nut mixture firmly and evenly over base of pan, using spatula. Freeze for 15mins or until firm.
- Lift biscuit base from pan; place on board. Cut base into 20 rounds using a 5cm (2-inch) cutter. Place rounds on a baker paper-lined tray; freeze while preparing peppermint cream.
- To make peppermint cream, blend drained cashews with remaining coconut oil, coconut cream and syrup until as smooth as possible, using a high-powered blender, if available. This type of blender will produce a very smooth consistency. Add extract; blend until combined. Pour peppermint cream into a small bowl; cover, freeze for 1 hour or until thick but not set, stirring occasionally.
- Spoon approximately 2 tsp of peppermint cream onto each biscuit round; using the back of the teaspoon, gently press down to flatten and smooth. Freeze for 3 hours or until set.
- Make chocolate coating. Using a fork, lower biscuits, one at a time, into chocolate mixture. Allow excess chocolate to drain off, then place on tray. Refrigerate for 30minutes or until chocolate is set.
- Place coconut oil and cacao butter in a medium heatproof bowl over a smaller heatproof bowl of boiling water, whisk until combined and smooth; whisk in syrup. Whisk in cacao until combined and smooth.
Store biscuits in an airtight container in the fridge for up to 5 days.
This recipe is approved for our following Healing Diets:
- Low-Hydrogen Sulphide Diet
- Adrenal Diet
Author: Filipa Bellette, Clinical Nutritionist & Functional Medicine Practitioner
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