- 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)
- ¼ cup (50g) coconut oil
- 60 grams cacao butter, chopped
- 2 tablespoons pure maple syrup
- ½ cup (50g) cacao powder
- 1Place cashews in a medium bowl; cover with cold water. Stand, covered, for 4 hours or overnight. Drain cashews; rinse under cold water; drain well.
- 2Lightly grease a 20cm x 30cm (8in x 12in) slice pan; line with plastic wrap, extending plastic 5cm (2in) over sides.
- 3Process 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.
- 4Lift 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.
- 5To 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.
- 6Spoon 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.
- 7Make 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.
- 8Place 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.
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.
The Latest from Australian Women's Weekly Food
- Mushroom soupYesterday 2:00pm
- Italian meatballsAug 10, 2022
- Gluten-free chocolate and almond biscuitsAug 10, 2022
- Gluten free shortcrust pastryAug 10, 2022
- Air fryer potato gratinAug 10, 2022
- Gluten free cornflake and honey sconesAug 10, 2022
- How to sterilise and seal glass jarsAug 10, 2022
- Cumquat ginger marmaladeAug 10, 2022
- 4-ingredient triple choc browniesAug 09, 2022
- 46 sweet slice recipesAug 09, 2022
- How to cook pastaAug 08, 2022
- Chicken carbonara baked pastaAug 08, 2022
- 13 delicious chicken drumstick ideasAug 08, 2022