Dessert · Uncategorized

short and sweet.

I’m going to keep this post short and sweet – much like this minty choc treat!

This little recipe takes hardly any time to prep, and is a great idea for Christmas gifts or just a sweet little afternoon treat.

Raw cacao & peppermint cups

Ingredients
Raw Chocolate
1/2 cup cacao butter (1/2 cup when melted)
1/2 cup cacao powder
2-3 tbsp maple syrup

For the mint cashew filling
1/2 cup cashew nuts (soaked for up to 8 hours)
1/4 cup almond milk
1/8 cup coconut oil
a handful mint leaves
1/2 cup baby spinach
squeeze of lime juice
4 tbsp maple syrup
2-3 drops pure Peppermint essence (optional)
  1. Melt the cacao butter, cacao powder and maple syrup until well combined.
  2. Blend all the ingredients for the cashew mint filling until completely creamy.
  3. Fill your baby muffin cups (or desired molds) 1/3 of the way up with the melted chocolate mix. Freeze for 15 minutes or until solid.
  4. Spoon some of the cashew mint filling on top the the chocolate, and tap to remove air bubbles.
  5. Put back in the freezer for 30 minutes.
  6. Lastly, pour the remaining chocolate over the hardened mint filling and return to the freezer for at least an hour, maybe two.
  7. You can leave them overnight in the freezer to completely harden, then move to the fridge and seal in a plastic container.

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