Recipe

PEPPERMINT CHOC CUPS.

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PEPPERMINT CHOC CUPS.
These little delights will be a crowd pleaser for the festive season!!🎄
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INGREDIENTS
Base;
1 cup almonds
1/2 cup desiccated coconut
1/2 cup medjool dates 
1/4 tsp vanilla paste
1/4 tsp sea salt 
2 tbsp cacao powder
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Filling;
1/2 cup cashew/coconut butter
3 tbsp cacao powder
1/2 cup cacao butter (melted)
4 tbsp coconut sugar
2 tbsp maple syrup
4 drops food grade peppermint oil/extract
1/4 tsp sea salt
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Directions;
Melt cacao in a double boiler by heating a pot of water until boiling, place a heat proof bowl with the cacao butter over the top (not letting the bowl touch the water), stirring occasionally until melted, making sure not over heat.
Place almonds and coconut into food processor and pulse until mixed together but almond are still a little chunky. Add in the rest of the ingredients and pulse until mixed together. The mixture should stick together with your fingers.
Press the base into muffin cups, leaving a hole in the middle for the filling. Place the bases into the freezer whilst you prepare your filling.
For the filling; add all ingredients apart from cacao butter into a high speed blender/food processor and pulse on high until smooth, gradually add in cacao butter, blending until smooth.
Spoon out the filling into the bases then place back into freezer for 1 hour until filling has set.
Sprinkle a little coconut of top and a mint leaf to serve.✨