YES PLEASE!Not only are these babies delicious but they're full of natural wholefoods and superfoods. No refined sugar, delicious raw cacao filled with natural peppermint. Ummm, I'm literally in food heaven.
I mean you could have them for brekkie, but I like to use them as my emergency back up for sweet cravings ( they're filled with natural sugars that are fuel to your body...but beat those crazy hunger pains. Yup. Thanks. I'll take the lot)
-1 1/2 cup of cashews soaked overnight- 1 ripe avocado - 2 Tbsp of coconut oil ( a little extra for greasing)- 2 Tbsp of honey - 4 drops of peppermint essential oilINSTRUCTIONS: Blend all ingredients together, until a smooth consistency. You may need to scrape the sides of the blender and continue whizzing up. Have a taste... is it sweet enough, is there enough peppermint, adjust accordingly until you're happy with your cream.CHOCOLATE TOPPING
- 1/2 cup coconut butter, softened but not melted- 3 Tbsp honey or 100% maple syrup- 1 cup chopped dark cacao nibs, melted- pinch of saltINSTRUCTIONS: Place all the ingredients in a glass bowl over boiling water on your stove, wait until all ingredients are melted together, keep an eye on it and continue to stir then remove from heat.-----------------------------Use a silicone muffin tray or grease a metal muffin tray with some coconut oil and spoon 2 teaspoons of the melted chocolate into each liner, about 1/4 full, using your spoon to smear chocolate up the sides.
Fill your muffin cups with the peppermint cream, then finish by pouring left over melted chocolate on top.
Place in the freezer for 20-40 mins before eating!