Choc Mint Bites

Choc mint slice cookies were one of my favs when I was a girl. This recipe is a healthier version - and I might just say, taste even better!

Serves: 20

Prep Time: 45mins

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
• 1/3 cup (65g) activated buckwheat groats (see tips)
• 2/3 cup (50g) desiccated coconut
• ½ cup (50g) cacao powder
• ¼ cup (40g) coconut sugar
• 4 fresh dates (80g), pitted
• 2/3 cup (140g) coconut oil, melted
• ¼ cup (60ml) coconut cream
• 2 tbsp light agave syrup
• ½ teaspoon pure peppermint extract (see tips)

Chocolate Coating

• ¼ cup (50g) coconut oil
• 60g cacao butter, grated finely
• 2 tbsp pure maple syrup
• 50g cacao powder

Method

1. Place cashews in a medium bowl; cover with cold water. Stand, covered, for 4 hours overnight. Drain cashews, rinse under cold water; drain well.
2. Lightly grease or oil a 20cm x 30cm (8 x 12 inch) slice pan; line with plastic wrap, extending plastic 5cm (2 inches) over sides.
3. Pulse almonds, pecans, groats, desiccated coconut, cacao, coconut sugar, dates and ½ cup of the oil until coarse crumbs form and mixture starts to come together; be careful not to overprocess. Press nut mixture firmly and evenly over base of pan, using spatula. Freeze for 15mins or until firm.
4. Lift biscuit base from pan; place on board. Cut base into 20 rounds using a 5cm (2-inch) cutter. Place rounds on a baker paper-lined tray; freeze while preparing peppermint cream.
5. To make peppermint cream, blend drained cashews with remaining coconut oil, coconut cream and syrup until as smooth as possible, using a high-powered blender, if available. This type of blender will produce a very smooth consistency. Add extract; blend until combined. Pour peppermint cream into a small bowl; cover, freeze for 1 hour or until thick but not set, stirring occasionally.
6. Spoon approximately 2 tsp 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 30minutes or until chocolate is set.

Chocolate Coating

1. 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. Whisk in cacao until combined and smooth.

Keeps

Store biscuits in an airtight container in the fridge for up to 5 days.

This recipe is approved for our following Healing Diets:

- Low-Hydrogen Sulphide Diet
- Adrenal Diet
- Gluten-Free
- Dairy-Free
- Vegan

Author: Filipa Bellette, Clinical Nutritionist & Functional Medicine Practitioner