Ingredients:½ cup shredded coconut
1/3 cup raw cashes, soaked (soak overnight by placing them into a bowl and cover with water)
1/3 cup coconut oil, melted
4 tbs rice malt syrup (or any sweetener you like such as maple syrup or honey etc)
1 ½ tbs coconut milk
1 tsp peppermint extract
5 ounces dairy free dark chocolate
1 tsp coconut oil
Method:Place shredded coconut, soaked cashews, melted coconut oil, rice malt syrup, coconut milk, and peppermint extract into a high-speed blender or food processor. Blend until completely smooth. Refrigerate mint filling until hardened, about one hour.
Line a baking tray with baking paper. Scoop out a ½ tbs of chilled mint filling and with your palm gently press down to form a small patty. Once done set the patties on the lined baking tray and place them back into the freezer (for 15 mins).
Whilst waiting for the patties to set, melt dark chocolate and coconut oil in a double boiler (fill big saucepan with water and bring it to boil, then place another smaller saucepan into the big saucepan filled with boiling water). Once chocolate is melted and smooth, remove the patties from the freezer. One at a time, dip the patty into the chocolate mix until fully covered with chocolate. Shake any excess chocolate off. Set covered patties onto baking tray and back to the freezer to harden and let the chocolate coating set (for 10 mins).
Store in the fridge or freezer until ready to be served.
Best to be enjoyed with couple scoops of Cocofrio Naked Coconut ice cream.