Peppermint

Bites

PREP TIME 45 MINUTES (+ STANDING, FREEZING & REFRIGERATION) MAKES 20

You will need to start this recipe a day ahead.

¾ cup (115g) raw cashews

½ cup (80g) natural almonds

½ cup (60g) pecans

⅓ cup (65g) activated buckwheat groats ⅔ cup (50g) desiccated coconut

½ cup (50g) cacao powder

¼ cup (40g) coconut sugar

4 fresh dates (80g), pitted

⅔ cup (140g) coconut oil, melted

¼ cup (60ml) coconut cream

2 tablespoons Lakanto Bakers Classic Syrup ½ teaspoon pure peppermint extract CHOCOLATE COATING

¼ cup (50g) coconut oil

60g cacao butter, grated finely 2 tablespoons Lakanto Bakers Classic Syrup ½ cup (50g) cacao powder

1 Place cashews in a medium bowl; cover with cold water. Stand, covered, for 4 hours or overnight. Drain cashews, rinse under cold water; drain well.

2 Lightly grease or oil a 20cm x 30cm slice pan; line with plastic wrap, extending plastic 5cm over sides.

3 Pulse almonds, pecans, buckwheat, desiccated coconut, cacao, coconut sugar, dates and ½ cup of the coconut oil until coarse crumbs form and mixture starts to come together; be careful not to over-process. Press nut mixture firmly and evenly over base of pan, using a spatula. Freeze for 15 minutes or until firm.

4 Lift biscuit base from pan; place on board. Cut base into 20 rounds using a 5cm cutter. Place rounds on a baking paper-lined tray; freeze while preparing peppermint cream.

5 To make peppermint cream, blend drained cashews with remaining coconut oil, coconut cream and Lakanto Bakers Classic Syrup until as smooth as possible, using a highpowered blender, if available; this type of blender will produce a very smooth consistency. Add peppermint extract; blend until combined. Pour peppermint cream into a small bowl; cover, freeze for 1 hour or until thick but not set, stirring occasionally.

6 Spoon approximately 2 teaspoons of peppermint cream onto each biscuit round; using the back of the teaspoon, gently press down to flatten and smooth. Freeze for 3 hours or until set. 7 Make chocolate coating. Using a fork, lower biscuits, one at a time, into chocolate mixture. Allow excess to drain off, then place on tray. Refrigerate for 30 minutes or until chocolate is set.

CHOCOLATE COATING Place coconut oil and cacao butter in a medium heatproof bowl over a smaller heatproof bowl of boiling water, whisk until combined and smooth. Whisk in Lakanto Bakers Classic Syrup. Then, whisk in cacao powder until combined and smooth.