We all love a naughty mint slice and even more so when its a healthy version where chocolate and biscuit are added to the mix! YumYum!!
YIELDS - 8-10 CHOC MINT BISCUITS
FREEZE TIME - 3 HOURS 20 MINUTES
PREP TIME -25 MINUTES
COOK TIME - 0 MINUTES
Chocolate Mint Crème Biscuits
Ingredients
Biscuit base ingredients
- 1 cup macadamia or almond meal
- ½ cup fine dessicated coconut
- 1 tsp coconut oil
- 1 tbs rice malt syrup
- few drops natural vanilla essence
- 1 cup raw cashews
- 1 level tsp organic spirulina powder
- 1/2 tsp pure food grade mint oil (start with a few drops as some oils are more potent than others)
- 100ml coconut milk (full fat)
- 100ml thickend coconut cream (full fat)
- 1 level tbs coconut oil
- 2.5 tbs pure maple syrup
- 1 tsp lucuma powder
Method
Biscuit base method- Blend in food processor until ingredients stick together (becomes dough like), if they don’t just add a little more rice malt syrup!
- Roll out a thin layer of biscuit dough on bench (please don’t go off picture as a reference to width as this was done a little thicker than usual). Using a cookie cutter, cut out biscuit shapes and place on a flat tray that will fit in your freezer.
- Blend until smooth and creamy, spoon a small amount on top of each cookie and place in freezer to set. (approx 2-3 hours)
- Once set, melt 2 blocks of your favourite vegan chocolate and coat each cookie.
- Return to freezer for 20minutes for final setting and enjoy!