Not Quite After Dinner Mints
the peppermint cream
- 2 cups desiccated coconut
- 2 tablespoons honey*
- 1 tablespoon coconut cream
- 1 teaspoon natural peppermint extract
the chocolate (refer to note)
- 150 grams dark chocolate, melted
or
- 2 tablespoons honey*
- 3 tablespoons coconut oil
- 4 tablespoons cacao or cocoa.
Line a square 20cm tin with baking paper overhanging two sides for easy removal.
- Place the coconut into a high powered processor and blend at high speed until the mixture is starting to resemble a paste or until it is as fine as possible. Add the honey and coconut cream and blend until the mixture is smooth and well combined. Add the peppermint extract and mix to combine. Press the mixture very firmly into the base of your prepared tin.
- If you are making your own chocolate place the ingredients into your processor and blend until smooth and well combined. Top the slice with the chocolate and place in the fridge to set.
- If you would like to make squares and dip them into melted dark chocolate place the slice into the freezer for approximately one hour. Remove from he freezer, cut into squares and use two forks to dip each square into the melted chocolate. Place into the fridge to set.
- Serve. Eat. Enjoy.
*you can use rice malt syrup if you prefer.
notes –
you can can cut the set slice into squares and dip it in melted dark chocolate or you can top the slice with either melted dark chocolate or homemade chocolate prior to cutting. The later is simpler and the two options are equally delicious.
this slice was inspired by the After Dinner Mints I ate far too many of in my youth, consequently it is quite thin. If you would like it thicker simply double the recipe.
this recipe requires high powered processing.
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Not Quite After Dinner Mints
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