These are a refreshing, natural taste for a sweet treat! I LOVE peppermint and chocolate 🙂 Dairy, egg and gluten free.
10 medjool dates
2 T raw cacao
1/3 cup coconut oil
Blend dates in a food processor and add cacao and coconut oil. Blend until mixed. Place a tsp of mixture in each mini muffin case and place in fridge to set.
1 tin coconut cream, frozen
1 cup cashews, soaked in water
1 T light agave nectar
2 tsp peppermint essence/extract
natural green food colouring
Freeze the top cream portion of the coconut cream and leave the coconut water behind.
In the food processor, blend the cashews until a smooth consistency. Add the frozen coconut cream, agave, peppermint and food colouring and blend. Spoon the filling into the mini muffin cases on top of the bases, and place in the freezer to set.
*NB. You will need to adjust the peppermint measurements according to whether you are using essence or extract, and according to your taste. The same goes for the agave. Different sweeteners will have different potency so if you are substituting for rice syrup or maple syrup or even stevia, just increase in small amounts until you are happy with the desired flavour.