I adore peppermint anytime of year, but there's something about the flavour that does remind me of Christmas time. It's probably the candy canes we used to sneak from the tree before the day or the after-dinner mints we used to have at our Grandparents. Whatever the reason, I thought a Peppermint Slice was rather appropriate this time of year!
I later cut these slices into halves again, as they're super rich (in all the right ways!) and you only need a taste. I also make this in a loaf tin because I like thick layers. If you want a thinner slice, feel free to spread the mixture in a square slice tray.
Best served straight from the fridge, these grain-free, sugar-free bites are the perfect addition to any Christmas holiday menu or just because!
Makes: 28 bite sized squares
Time: make 40 mins
Freeze time: 1 hour
1. Line a large loaf pan with baking paper.
2. Place boiling water over the cashew nuts and soak for 30mins.
3. In a bowl, combine almond meal and cacao powder.
4. In a saucepan, melt rice malt syrup, coconut oil and cashew butter and combine until a caramel sauce is created.
5. Add wet ingredients to dry and mix well. Spread mixture flat in the loaf pan and transfer to the freezer while you make the peppermint.
6. In a high powdered blender (or food processor) combine soaked cashews, melted coconut butter, melted coconut oil, coconut milk, rice malt syrup and peppermint essential oil/essence. Blend on high for 2 minutes until all ingredients are combined and no large chunks of cashews are seen. Taste to see if the peppermint flavour is strong enough for your personal preference (I don't like mine too overpowering!).
7. Remove the base from the freezer and pour your creamy peppermint layer over the base, pressing it down and then returning it to the freezer for 20-30 mins.
8. Once the peppermint has hardened, melt the chocolate over a double boiler and add coconut milk (for an extra creamy chocolate layer), then layer on top of the peppermint and again return to the freezer for 20 minutes.
9. Take out of the freezer and cut into bite-sized slices. Store in the fridge for up to 2 weeks.
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Nesting is in full swing for me at present with only 2 weeks until my baby is due, and one my more fun jobs is stocking the freezer with breastfeeding friendly snacks for the 2am feeds!
As I was experimenting with this sugar free banana and coconut muffin recipe, I thought it would also be perfect for little ones and lunch boxes in particular.
What's better than a fudgy brownie with an added vegetable? TWO added vegetables! Well a fruit and a vegetable to be exact, but it's gotta be good for you!
This brownie is very fudge-like, hence the name, and not overly sweet (unless you add more sweetener), but it's delicious and completely guilt free.
With healthy fats and potassium from the avocado, vitamin A and vitamin C from the kumura and an abundance of antioxidants and iron from the cacao, this is truly a nutrient-dense addition to any baking repertoire.