Peppermint Slice Mini Cups

Peppermint Slice Mini Cups

Makes:  (24 mini cups)


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
        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.


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