Recipe – Chocolate Peppermint Crunch

Recipe from Dr Libby’s Sweet Food Story

I’m all about that sweet life. Even with balancing out my diet (and no doubt my hormones) I like to have something a little sweet now and then.

This is slightly more effort than the Cranberry Ripe recipe I posted a week or two ago (see recipe HERE) but it is definitely more decadent too. It’s best kept in the freezer in small portions, just pull out a piece when you need a pick me up or want a treat. If you let it defrost ever so slightly the middle layer goes all gooey and melts in your mouth.  YUMMO!

Sweet things never used to be safe in the house with me around, and I’m loving that I’m not having the same cravings I did before.

If you’re not confident with raw baking, below are some step by step photos to help you along. Well worth the effort.   Note: I got almost all of the ingredients from Binn Inn

Chocolate Peppermint Crunch

Ingredients

Base
1 cup raw almonds, soaked overnight then rinsed well
1 cup desiccated coconut
1/4 cup filtered water
1 cup dried dried dates
1/4 teaspoon cinnamon
1/3 cup cacao powder
pinch of salt

1. combine all of the base ingredients in a food processor and pulse until well combined and sticky.
2. Line a slice tin with greaseproof paper, press the base mixture into it evenly and place in freezer to set.

White Peppermint Filling
1 cup raw cashew nuts, soaked overnight and rinsed well
1/2 cup coconut cream
2 tablespoons honey
1 tablespoon lemon juice
6-8 drops peppermint essence
pinch of salt

3. To make the peppermint filling, combine all ingredients in a high speed blender and blend until creamy and smooth. Pour mixture over base and return to freezer to set until very firm.

Chocolate Topping
100g cacao butter, melted
1/4 cup cacao powder
1/4 cup maple syrup
1/3 cup goji berries
1 cup dehydrated buckwheat groats (Binn Inn have these)

4. To make the chocolate topping, combine the cacao butter, cacao powder, maple syrup and salt in a bowl and whisk until well combined. Add the goji berries and buckwheat and mix well. Pour chocolate over the set filling and base. Place in freezer until completely set.

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