Ingredients Raw Chocolate
1/2 cup cocoa butter
1/2 cup coconut oil
1/2 cup (raw) organic cocoa powder
1/2 cup pure maple syrup
1tsp vanilla bean paste
Ingredients Peppermint Cream
1 cup raw cashews (Soaked in 2 cups of water overnight, then drained and rinsed)
1/4 cup of coconut cream (Tinned)
2 tbls maple syrup
1 tsp vanilla bean paste
3 drops of doterra peppermint oil
Directions Peppermint cream
After soaking the cashews overnight, drain and rinse well, and remove as much excess water as possible, place cashews into a high speed food processor, and process until the cashew break down into small pieces, add the remaining Ingredients and blend until everything is well combined and creamy.
Directions Raw Chocolate
In a sauce pan, gently melt the cocoa butter and coconut oil until liquid, remove from the heat and let they oil cool down, add the maple and vanilla bean paste and whisk well until everything is well combined, add the cacao powder and whisk well until everything is mixed thoroughly.
Using easter silicon moulds, (they can be found at any good kitchen supply shop) place a small amount of the raw chocolate into the mould, I usually fill to just under half way, place in the freezer to just set, approx 10 minutes, spoon approx 1 tsp of the peppermint cream on top of the chocolate that has been in the freezer, try to keep the cream in the centre to avoid it leaking from the sides, top with some more raw chocolate, smooth the top gently and place in the freezer to set for 2 hours!
Yumm!! They can be kept stored in the freezer for up to 2 months, but who I am I kidding?? As if they will last that long! ;)