HEALTHIER AFTER DINNER MINTS
Minty Insides
Line a baking tray with baking paper.
Blend all ingredients in your food processor until smooth and spread evenly on your covered baking try and place in the freezer for at least 1/2 hour.. When firm, cut into squares, ready to be dipped in chocolate….
Chocolate Layer - 2 Versions *****
Version 1 - soft chocolate
Process all ingredients until smooth.
Dip mint squares into the chocolate mix, placing back on the baking tray. When all covered, place trays back in the freezer to harden. Once hard, I like to store mine in a lidded container in the fridge or freezer.. Yum!!!
Version 2 - hard chocolate (made in a thermomix, but you could easily adapt it to stovetop)
Mill the cacao butter 20sec/sp8. Scrape down the sides of the bowl with your spatula.
Melt the butter 14mins/37deg/sp1 ( you may need longer if the butter is hard). Scrape down sides of bowl, making sure that all butter is melted.
Add remaining ingredients and cook 10mins/37deg/sp1. Blend chocolate 10sec/sp5, then pour a little bit at a time into a bowl for dipping. Dip mint into chocolate mix and place back on covered tray. Repeat until all mints are covered and place the trays back in freezer to set.
Once the after dinner mints are set, I like to keep mine in a lidded container in the freezer or fridge if you like the insides a little soft and gooey…
***Of course.. If you don’t have the time or feel the need to make your own chocolate, you can always melt some 75-80% organic dark chocolate, such as green & blacks and use this to cover your minty insides..***
Happy Nourishment and enjoy!!!!!
- Dairy Free, Egg free, Wheat free, processed sugar free
Minty Insides
- 1 cup coconut flakes/shreds (50 gms)
- 1 cup raw cashews(150 gms), pre-soaked in hot water for 1/2 hour and drained, this softens the nuts.
- 9 tablespoons melted coconut oil (60 gms)
- 9 tablespoons maple syrup/honey (140 gms)
- 6+ drops pure essential peppermint oil (adjust to taste)
- pinch of salt
Line a baking tray with baking paper.
Blend all ingredients in your food processor until smooth and spread evenly on your covered baking try and place in the freezer for at least 1/2 hour.. When firm, cut into squares, ready to be dipped in chocolate….
Chocolate Layer - 2 Versions *****
Version 1 - soft chocolate
- 9 tablespoons melted coconut oil
- 1 cup raw cacao powder
- 14 tablespoon maple syrup/honey
- 1 teaspoon cinnamon
- pinch of sea salt
Process all ingredients until smooth.
Dip mint squares into the chocolate mix, placing back on the baking tray. When all covered, place trays back in the freezer to harden. Once hard, I like to store mine in a lidded container in the fridge or freezer.. Yum!!!
Version 2 - hard chocolate (made in a thermomix, but you could easily adapt it to stovetop)
- 200 g raw cacao butter, cut into small pieces.
- 80 g raw cacao powder
- 90- 120g maple syrup/honey (the less amount the more bitter the choc)
- 1 teaspoon cinnamon
- 1 teaspoon pure vanilla essence
- pinch of sea salt
Mill the cacao butter 20sec/sp8. Scrape down the sides of the bowl with your spatula.
Melt the butter 14mins/37deg/sp1 ( you may need longer if the butter is hard). Scrape down sides of bowl, making sure that all butter is melted.
Add remaining ingredients and cook 10mins/37deg/sp1. Blend chocolate 10sec/sp5, then pour a little bit at a time into a bowl for dipping. Dip mint into chocolate mix and place back on covered tray. Repeat until all mints are covered and place the trays back in freezer to set.
Once the after dinner mints are set, I like to keep mine in a lidded container in the freezer or fridge if you like the insides a little soft and gooey…
***Of course.. If you don’t have the time or feel the need to make your own chocolate, you can always melt some 75-80% organic dark chocolate, such as green & blacks and use this to cover your minty insides..***
Happy Nourishment and enjoy!!!!!