Chocolate & Peppermint Cream Bites
Updated: Feb 29, 2020
The three of us have all become a little obsessed with cashew cream. I also discovered this week that Rissie just loves the bliss ball mixture that I occasionally use as a base. She was sitting in front of the fire this week when she put her head in her hands and sighed sadly out loud, “wouldn’t it be nice if you could make some of that chocolate bliss stuff.” She then sighed again as if she had never received any treats in her life. Rissie has a rather over the top tendency to try to emotionally manipulate situations. I sometimes think that this is an indication that she is headed for the stage as a bleeding-heart actress or alternatively that she is going to end up in prison for setting up one too many Ponzi schemes.
However, her sighs and her sad little whispers out loud got the better of me and I started thinking of cashew cream bites. So, she had achieved her goal of getting some more sweet treats in the fridge.
I always used to love those after dinner mints that Mum would get in if she and Dad were ever having a dinner party. Those thin squares of chocolate and mint deliciousness that came in their own little brown envelopes were the ultimate in decadence for me when I was a wee thing. I always hoped that everyone would drink too much so that they would not get to the coffee and after dinner mint stage, and when the house was quiet I could go raid the fridge. My tendencies to obsess about food started at a young age and I was never destined to be a size 8!
Because of that after dinner mint obsession, this recipe was born.
The rest of my ingredients I source from my local health food store, Tenterfield Health. I get all my nuts, dates and bulk ingredients from there in addition to many other ingredients such as their maple syrup. So, make sure you pop in, check it out and say hi to Bec if in Tenterfield.
Chocolate and Peppermint Cream Bites I used a mini cupcake pan, as the did not have a loose bottom, I just made some little strips out of baking paper to sit under the bites with their ends standing up, so I could easily pull them up when they had set.
Chocolate & Peppermint Base: 375-gram pitted dried dates 200-gram raw cashew nuts 1 Tablespoon Cacao Powder 1 Tablespoon Almond Meal 6 drops of peppermint essential oil Process ingredients in processor until ingredients come together. Press firmly into the bottom of each cupcake recess. Pop into fridge to cool. This batch made enough for sixteen mini bites, with additional mini bliss balls for garnishes and a few extra bliss balls for my whimpering ingénue in front of the fire.
Chocolate & Peppermint Cream. 1 cup cashews – soaked for at least four hours 3 Tablespoons Maple Syrup ½ cup almond milk 2 Tablespoons of Cacao Powder 6 drops of peppermint essential oil ½ cup water. ¾ teaspoon agar agar powder. Blend cashews, maple syrup, almond milk, cacao powder and peppermint oil until smooth. Combine water and agar agar in a small saucepan, whisk and bring to boil. Immediately reduce heat and cook for 2 minutes on a low heat and continue whisking slowly until agar has dissolved and started to thicken. (Make sure you cook this for two minutes – the cooking process is part of the thickening process.) Add this mixture to the chocolate mixture and blend again until fully combined. Add mixture to the bases and leave in the fridge until set.
I garnished with mini bliss balls.