Thanks to Katherine from Cooked with Love for this great recipe. You can see more of her recipes at her website here.
Ingredients
Makes about 18-20 biscuits
Raw biscuits
1 cup My Organics almond meal
1 cup My Organics pitted dates
½ cup My Organics sunflower seeds
4 tbs coconut oil
2 tbs My Organics cacao powder
1 tbs raw honey or maple syrup (vegan)
½ tsp vanilla powder or extract
Good pinch of salt
Peppermint filling
½ cup coconut cream
½ cup coconut oil
½ cup My Organics desiccated coconut
Heaped ¼ cup raw honey or maple syrup
8-10 drops of 100% pure peppermint essential oil
Chocolate coating
1 cup My Organics cacao powder
1 cup cacao butter, chopped
2 tbs raw honey or pure maple syrup
pinch of salt
* You can also use a good quality melted dark chocolate if you are short on time or ingredients! I like Loving Earth.
* Don’t want to make biscuits? You can also make this into a slice by setting each layer in a tray lined with baking paper
Method
1. To make raw biscuits, in a food processor mix almonds until they start to break up. Add in dates, sunflower seeds, coconut oil, cacao powder, honey and vanilla and whizz until mixture comes together in a sticky crumb like texture. (If you mixture is a little dry add in an extra tablespoon of coconut oil)
2. Using a dessert spoon measure, roll mixture into balls and, on a tray lined with baking paper, press balls into biscuit rounds. You want the biscuits to be about 5mm thick.
3. While raw biscuits are setting time to prepare the peppermint filling. In a food processor mix coconut cream, coconut oil, desiccated coconut and honey until smooth. Gradually add in drops of peppermint essential oil and combine (You can always add in more). It does’t matter if your filling isn’t completely smooth… mine had some bits of desiccated coconut. it does’t effect the end product!
4. Remove raw biscuits from fridge and top with a layer of peppermint filling, making sure the tops are smooth. You don’t want lumpy biscuits! Pop back in the fridge to set.
5. For chocolate coating on a double boiler melt cacao butter and honey over low heat. Once melted whisk in cacao powder and salt until combined. Remove from heat and allow your chocolate to cool slightly If it is too hot it will run right off the biscuits when you coat them.
6. Coat biscuits in chocolate using a fork to dip and cover. Put them back on your tray lined with baking paper and set in the fridge.
Store in an air tight container in the fridge. They will last about a week… not in my house though!
