Christmas chocolate minty cream kisses
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Prep: 45 minutes + 4 hours to soak cashews
Total: 4 hours + 45 minutes
- 125g cashews soaked for a minimum of 4-6 hours (1 cup),90g coconut oil (3 tbsp),4 tbsp maple syrup,100g medjool dates (1/2 cup),2 tbsp almond milk,5 tsp mint oil
- 82g cacao butter (1/2 cup),45g cacao powder (1/4 cup + 1 tbsp),60ml maple syrup (1/4 cup + 1 tbsp),Pinch of sea salt
Drain the water from the cashews and then add them to the food processor with the coconut oil, maple syrup and almond milk. Blend this until you have a smooth cashew cream.
At this stage add in the dates and mint oil and blend again. You should be left with a thick, minty caramel.
Using a tablespoon, scoop out the mixture and divide it equally into a mini silicone muffin tray. Place this in the freezer to firm up.
Whilst the middle sets, make the chocolate. In a bain-marie, melt the cacao butter until it reaches 42 degrees Celsius. Add in the maple syrup, cacao and salt and then stir. Take the chocolate off of the heat and keep stirring until the temperature reduces to 32 degrees Celsius.
Remove the minty caramel middles from the mini muffin case and dip these into the chocolate. Place these on a piece of baking paper to set.
Once the chocolate has set you can store these in the fridge.