My FAVOURITE combination is mint and chocolate, something I share with my good friend Tanyka. We both love those Mint Slice bikkies, so here is my whole food answer to that…
Base: 1 cup of almonds, 3 tbsp coconut oil (melt if solid), 2 tbsp cacao powder, ¼ dates that have been soaked in boiling water for 10 mins then drained, a pinch of salt.
Creamy Peppermint Centre: ½ cup cashews that have been soaked in warm water for an hour, 2 tbsp honey, 1 tsp (or more) peppermint essence, a pinch of salt, a splash of almond milk to get the food processor moving.
Chocolate Coating: ¼ cup coconut oil, 2 tbsp honey, 2 tbsp cacao powder.
Base: Blitz the almonds, cacao powder and salt together to look like breadcrumbs, then add the coconut oil and dates and blitz for a few seconds to combine. You still want it to look a bit rough. Roll spoonfuls into small balls, then flatten a little with your hands and press down the middle with your thumb to make an imprint for the peppermint cream to go. Pop them on a baking sheet on a tray and into the freezer while you make the next part.
Creamy Peppermint Centre: Blitz all the ingredients together until creamy and smooth. Spoon desired amounts into the dip in the base rounds. Smooth over with a spoon and return to the freezer while you make the next part!
Chocolate Coating: Boil the jug and pour boiling water into a medium sized bowl to reach a couple of centimetres up the side. Place a pyrex measuring cup (or similar) in this boiling water. Add coconut oil, honey and cacao, and stir together until smooth. Check the biscuits in the freezer, and if they’ve solidified a little, bring them out to coat. I used a fork to pick up the biscuits, dip into the choc sauce mixture, and bring out to rest back on the baking paper. I dipped each biscuit twice. Pop the complete biscuits back in the freezer until the coating is set. Eat!
By Jasmine at Franklee Healthy