Oh Hey Sweetie… A Coconut & Peppermint Raw Treat Recipe You Must Try!

vdaytreats_pcreamsThese bite sized Coconut & Peppermint creams are oh-so delectable and seriously satisfying raw treat recipe. We warn you, it is simply impossible to stop at just one. Combining the sweetness of cacoa, coconut and mint, this treat was made in dessert heaven. Serve them up cold for a refreshing after dinner dessert.

peppermint_cream

Oh Hey Sweetie… A Coconut & Peppermint Raw Treat Recipe You Must Try!

Preparation Time: 10 minutes
Total Time: 60 minutes
Servings: Serves 24

Ingredients:
  • 2 x 400g tins of coconut cream (refrigerated overnight)
  • 2 - 3 tbsp. stevia or maple syrup
  • ½ tsp. natural green food colouring
  • ½ tsp. peppermint or mint extract
  • 1 Cup Coconut Oil
  • 1/2 Cup Natural Cocoa
  • 1/4 Cup Pure Maple Syrup
How to make it:
  • FOR THE PEPPERMINT FILLING: Open 2 cans of coconut cream and scrape only the thick coconut cream from the top half of the can.
  • Place all ingredients in your food processor (or use a hand-held mixer) using whipping attachment. Whip until it is the consistency of whip cream. Stop occasionally to scrape down the sides.
  • Set aside.
  • FOR CHOC FILLING: Spray a mini muffin tin with non-stick cooking spray.
  • In your food processor using a separate bowl blend your coconut oil, cocoa and 1/4 cup of maple syrup until smooth (stopping to scrape down the sides occasionally).
  • TO ASSEMBLE: Place 1/2 tbsp. of your chocolate mixture in each muffin cup.
  • Then layer just under 1 tbsp. of your Mint Filling mixture on top of the chocolate layer.
  • Finally, place another 1/2 tbsp. of the chocolate mixture on top of the Mint Filling layer.
  • Cover with cling wrap and place in the freezer for 2-3 hours.
  • Remove and enjoy! Store in your freezer.

MNB
Xx

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About the Author

Avatar of MNB TEAM

MNB TEAM: Hey Sporty Sister! Thanks for stopping by Move Nourish Believe. We are the team behind this beautiful site full of pretty pictures, wise words and tools to help you live your best active life. If you have any suggestions, would like to feature on here or have something you'd like us to talk about, email us at move@lornajane.com.au. Oh & be sure to bookmark the site or save it on your desktop. This way you will be sure to start your day off on the right note or get a little pick me-up when three thirtyitis strikes. We also make a pretty good travel companion too! We hope to see you real soon & don’t forget to MNB always. Xx


Comments

  1. Bridget on said:

    Hi. Same questions as above. Also, the method says coconut cream and the method says coconut milk. Which do we use?
    Thanks

  2. Jacinda on said:

    Great recipe! I would also like to know whether to use coconut milk or coconut cream – and the ingredients say “coconut cream – frozen”. Should it be frozen prior to making the filling or just poured straight out of the can?
    I really want to make these – they sound delicious!!

    1. Avatar of MNB TEAMMNB TEAM Post authoron said:

      Hi Jacinda,
      we suggest coconut cream for it’s thicker consistency.
      Refrigerate overnight and follow the directions as per the post :)
      Enjoy!
      MNB
      x

  3. Karla on said:

    If you buy canned coconut milk (the stuff in the baking aisle that’s JUST coconut milk, not the boxed stuff with preservatives and thickeners), you can open the can with a can opener and scoop the coconut cream from the top. If it’s hot, you can put it in the fridge first to make it easier.
    The questions I have are:
    1) Stevia sachets? How much is that? Is it equal to a packet of powdered stevia?
    2) What does this mean? “Then layer just under your Mint Filling mixture on top of the chocolate layer.” I’m guessing you meant “Then layer your Mint Filling mixture on top of the chocolate layer.”
    Can’t wait to try it, thanks!

  4. Avatar of KellyKelly on said:

    I would like to try this recipe, but need advice based on the above ingredient comments…Can you please let us know the responses to these? Thank-you xx

  5. Ash on said:

    Hi, they look delicious and I’m keen to make them. However, I have the same ingredient questions as the other comments. Has anyone received a reply? Perhaps because I’m viewing the mobile site I can’t see replies. Is someone from MNB monitoring comments?

  6. Rachel on said:

    The chocolate base ingredients don’t seem right… I cup of coconut oil wuth 1/2 cup cacoa and 1/4 cup honey. Surely that was basically be a liquid base?

  7. Bec on said:

    When I was mixing the peppermint mixture, it never turned to a whipped cream consistency. It separated into clumps of mixture and liquid and no matter how much I mixed it, it wouldn’t combine. Did I do something wrong, or did I just need to keep going, or did I go too far??

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