Recipe

Peppermint bites

Like DIY Mint Slice biscuit - but better for you.

  • 45 mins preparation (plus standing and freezing)
  • Makes 15
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You will need to start this recipe a day ahead.

Ingredients

  • ¾ cup (115g) raw cashews
  • ½ cup (80g) natural almonds
  • ½ cup (60g) pecans
  • ⅓ cup (65g) activated buckwheat groats (see tips)
  • ⅔ cup (50g) desiccated coconut
  • ½ cup (50g) cacao powder
  • ¼ cup (40g) coconut sugar
  • 2 teaspoons mesquite powder (see tips)
  • 4 fresh dates (80g), pitted
  • ⅔ cup (150g) coconut oil, melted
  • ¼ cup (60ml) canned coconut cream
  • 2 tablespoons light agave syrup
  • ½ teaspoon pure peppermint extract (see tips)
Chocolate coating
  • ¼ cup (50g) coconut oil
  • 60 grams cacao butter, chopped
  • 2 tablespoons pure maple syrup
  • ½ cup (50g) cacao powder

Method

  • 1
    Place cashews in a medium bowl; cover with cold water. Stand, covered, for 4 hours or overnight. Drain cashews; rinse under cold water; drain well.
  • 2
    Lightly grease a 20cm x 30cm (8in x 12in) slice pan; line with plastic wrap, extending plastic 5cm (2in) over sides.
  • 3
    Process almonds, pecans, groats, desiccated coconut, cacao, coconut sugar, mesquite, dates and ½ cup (125ml) of the oil until coarse crumbs form and mixture starts to clump (be careful not to over-process). Press nut mixture firmly and evenly over base of pan, using a spatula, to form a 5mm (¼in) thick layer. Freeze for 15 minutes or until firm.
  • 4
    Lift biscuit base from pan; place on board. Cut base into 15 rounds using a 5cm (2in) round cutter. Place rounds on a tray lined with baking paper; freeze while preparing the peppermint cream.
  • 5
    To make peppermint cream, blend drained cashews with remaining coconut oil, coconut cream and agave syrup until as smooth as possible. Add extract; blend until combined. Pour peppermint cream into a small bowl; cover and freeze for 1 hour or until thick but not set, stirring occasionally.
  • 6
    Spoon 2 teaspoons 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.
  • 7
    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 30 minutes or until chocolate is set.
Chocolate coating
  • 8
    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, then whisk in cacao powder until combined and smooth. Pour into a small bowl.

Notes

Activated buckwheat groats, mesquite powder and peppermint extract are available from health food stores. Buy peppermint extract rather than oil or essence, otherwise the flavour may be affected.Store in an airtight container in the fridge for up to 5 days.

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