Makes:  (24 mini cups)

Ingredients

Base layer: 
2 cups organic walnuts
5 cups organic medjool dates, pitted
1/2 cup organic cacao powder
2 tbsp organic cacao nibs
1/4 tsp salt

Peppermint layer:
2 cups organic raw cashews (soaked for at least 2 hours)
1/3 cup organic coconut cream
1/4 organic desiccated coconut
1/4 cup organic brown rice syrup
1/2 cup organic coconut oil, melted
3ml Amperage

Chocolate layer:
1 block of organic dark chocolate

Method:

1. In a food processor, blitz all base ingredients together until a crumbly mixture is formed.
2. Line a baking tin/ or cup mold and evenly press the dough into the bottom.
3. Freeze for at least 1 hour to set.
4. While your base is in the freezer, blend all filling ingredients in a food processor or high powered blender until nice and creamy.
5. Remove the base from the freezer and spread the peppermint filling over the top. Smooth out and return to the freezer for 1-2hours.
6. Once the filling is set, prepare the chocolate topping. In a small saucepan, lightly toast the buckwheat kernels until golden and crunchy. Set aside to cool.
7. Melt organic dark chocolate over the stove
8. Pour over the peppermint cream and smooth out.
9. Put back in the freezer for about 30 minutes for the topping to set.

 

Looking for a new movie night treat? Have a look at our Hot Choc Popcorn Crackles below

https://au.atpscience.com/blogs/recipes/hot-chocolate-popcorn-crackles