Peppermint Creams

These chocolates...

...are my absolute FAVORITE treat and, hey, it’s the holidays so the peppermint flavor is perfect for NOW! Yes, they are a little decadent but, really, they are SO much better for you than mass-produced candy.  They do contain a little maple syrup, but the coconut really heightens the sweet taste.  The coconut ingredient is more for texture, its flavor isn’t really present because the peppermint is so intense.

This recipe calls for coconut butter AND oil.  They are different; coconut butter is made by blending coconut meat (usually from a dried state) whereas oil is the extracted fat of coconut meat.  You can buy coconut butter quite easily but it is also pretty simple to make yourself. If you would like to give it a try, I have added the method at the bottom of this post.

Making the chocolate coating is also an optional extra.  If you want to make this super simple, just get some good quality dark chocolate and melt it in a bowl over a pan of boiling water (just remember not to let the water come into contact with the bowl - it is the steam that you want to do the work).

I loved making these. They are easy, fun to make with kids and are a perfect gift.

Let me see your work!  Post your lovely photographs on Instagram or Facebook and let me know how it went by leaving a comment below.

PEPPERMINT CREAMS

INGREDIENTS - PEPPERMINT FILLING

• ¼ cup cashews, soaked for at least 3 - 4 hours (or overnight)

• ½ cup coconut butter

• 2 teaspoons peppermint extract

• 2 tablespoons maple syrup

• 2 tablespoons coconut oil, melted

INGREDIENTS - CHOCOLATE COATING

• ½ cup unsweetened cocoa powder

• ½ cup cacao butter, melted

• ¼ cup maple syrup

• pinch salt

• ½ cup coconut butter

DIRECTIONS - PEPPERMINT CREAMS

• Line a tray with parchment paper.  
• Rinse the soaked cashews in fresh water.  
• Drain well, blotting dry with kitchen paper.
• Place the cashews, coconut butter, peppermint, and maple syrup into a blender.
• Blend to combine.
• Scrape down the sides and then slowly add the coconut oil.  Blend until emulsified. Keep stopping to scrape down the sides. This could take a while, perhaps 5 - 10 minutes. The texture should be totally smooth.
• Spoon circular patties onto the parchment paper lined tray and then place in freezer for 20 minutes.   NOTE the first time I made these I simply spread the mixture as a whole onto a parchment-paper lined tray and then, after freezing for 20 minutes, cut them into bite-sized squares.

 DIRECTIONS - CHOCOLATE COATING

In a mixing-bowl, whisk all coating ingredients until well combined. Dip peppermint patties into mixture.  Place in the fridge to set.  Store in a jar in the fridge.

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COCONUT BUTTER

You will need a food processor for this recipe.  A blender could be used, but it will be more awkward.  You would also need one of the more powerful machines such as a Vitamix or a Waring.

INGREDIENTS

• 2 cups dried, unsweetened coconut flakes

DIRECTIONS

Place coconut into the food processor.  Turn onto high speed, stopping to scrape down the sides often.  Continue until a thick paste is formed, usually around 20 minutes, stopping to scrape down the side every few minutes, whenever the blades aren’t in contact with the coconut - just keep listening, you will hear the sound change when it is time.  This could be as often as every 30 – 60 seconds.  For your guidance, the process should follow a pattern a little like this;

• 3 - 4 minutes - the coconut forms clumps
• 5 - 10 minutes - the coconut begins to look sandy or pasty
• 11 – 15 minutes – the coconut starts to form a “buttery” paste
• 20 minutes – the coconut should look a little like a dry peanut butter, it should be thick and spreadable

Store your butter in a jar.  It will become super dense.  To soften, place the jar in a bowl of boiling water for a minute or two.

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