Raw Peppermint Creams

September 20, 2016 0 Comments

I'm sure you've tasted those wafer-thin-mints often served after dinner and most likely like us found them to be too sickly and too sweet. These raw chocolate alternatives, are packed full of the freshness of organic peppermint oil without the sugar rush. You could use any mould with large cells for this recipe.

Ingredients

For the peppermint cream

• 125g Elements for Life raw cacao butter
• 175g raw cashew nuts
• 50ml spring water (or filtered water)
• 150g stoned & peeled avocado
• 1 tsp Elements for Life lucuma powder
• 100g Sweet Freedom
• 1/8 teaspoon Elements for Life Himalayan pink salt (or sea salt)
• 15 drops organic peppermint essential oil
• 1-2 tsp barley grass powder

For the chocolate coating

• 50g Elements for Life raw cacao powder
• 60g Elements for Life raw cacao butter
• 2 tbsp Sweet Freedom

Method

1. To make the peppermint cream filling, slowly melt the cacao butter over a ban marie
2. Add the cashew nuts, essential oil and spring water to a food processor and process until the nuts are finely ground
3. Add the avocado, and process until well mixed in to the cashews
4. Add the lucuma powder, salt, Sweet Freedom, barley grass powder and melted cacao butter. Process well until everything is thoroughly mixed and smooth
5. Spoon the mixture in to a medium-sized bowl and place, uncovered, in the freezer for 20 minutes
6. Now make your chocolate sauce following our No Fail Raw Chocolate Recipe. Melt the cacao butter over a ban marie, add the cacao powder and stir in well. Finally stir in the Sweet Freedom thoroughly
7. Using a small brush, paint the inside of each cell of your chosen chocolate mould, then place the mould in the fridge for a few minutes to firm
8. Remove the mould from the fridge and paint another layer inside each cell and return to the fridge.
9. Repeat this for a total of 4 or 5 layers, depending on how thick your sauce is and each layer becomes
10. Remove the peppermint cream mixture from the freezer and fill each cell of your mould, leaving a few mm from the top. Repeat with the remaining mixture until all the cells have peppermint filling in
11. Carefully spoon some of your remaining chocolate sauce over the top of each cell to seal the filling inside.
12. Place the mould in the fridge for at least 2 hours to give the chocolate time to set properly and the centre to firm up slightly
13. Enjoy!

Your peppermint creams will keep for around 2 weeks in the fridge in an air tight container, or longer in the freezer (just let them defrost for an hour or so before eating them

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How Did Yours Turn Out?

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