2 tbsp Raglan Food Co coconut yoghurt – Natural Greek-Style
½ cup cashews (soaked 2-3hrs/overnight)
½ cup desiccated coconut
2 tsp peppermint essence
1 tbsp rice malt syrup
½ cup Raglan Food Co coconut yoghurt – Natural Greek-Style
1 tbsp coconut oil
200g dark vegan chocolate
For the biscuit, preheat your oven to 180°C. In a large bowl mix together all biscuit ingredients.
Once a dough is formed, lightly sprinkle some almond flour across a clean surface and roll out (approximately 5mm thick).
Line a tray with parchment paper and use a medium circle cookie cutter to cut out biscuits and place on tray. Re-roll left over dough and repeat cutting out until all the dough is used.
Place in the oven and bake for 8-10 minutes, then leave to cool.
To make the peppermint cream, place all peppermint cream ingredients in a blender or food processor. Blend until a smooth, thick creamy consistency is reached.
Scoop 1-2 tablespoons of cream onto each cooled biscuit and allow to set in freezer for 1 hour.
In a glass bowl add the dark chocolate and coconut oil. Place in microwave for 30 seconds, then stir and repeat until melted. Or alternatively melt on stove using the double boil method.
Remove the set biscuits from the freezer, dip and coat in melted chocolate. Place the chocolate coated biscuits back on the parchment paper lined tray, return to the freezer for 5-10 minutes or until chocolate is solid.
Store biscuits in a sealed container in the freezer. Enjoy!
Thanks to @littlegreeng for creating this ultimate biscuit creation!