I was lucky enough to receive a lovely collection of incredibly beautiful essential oils from Dayle from Self Care Co a little while ago. I have been looking for an excuse to use them. Luckily today I was meant to make a Mint Cream biscuit for my current course, Fundamentals of Food Photography at Plant Lab Culinary. As I could not use the recipe because of the coconut components I grabbed the opportunity to create a recipe for Cacao Mint Creams that worked for me and use the Self Care Co oils for the first time.
Archie and Rissie have just scoffed the last of them and I was advised that they would love me to make them again. It was also lovely to have a sweet treat in the house and I was glad the kids liked them so much otherwise I would have eaten them all.
Cacao Mint Creams
1 cup oat flour
1 cup raw cashews
½ cup macadamia nuts
1/3 cup maple syrup
¼ cup mint leaves, leaf ribs and stems removed
1 teaspoon vanilla extract
1 teaspoon lemon juice
3 tablespoon cacao butter – melted
In a blender combine everything except the oat flour. Add blended mixture to flour and process until comes together. Form into a log and freeze until firm. Then slice into medallions and freeze these until Maple Glaze is ready.
Chocolate Maple Glaze
¼ cup maple syrup
¼ cup cacao powder
½ cup cacao butter – melted
2 drops essential peppermint oil
Blend all ingredients until smooth.
Once medallions are firm dip into chocolate maple glaze until coated.
Place on baking paper and freeze until set.
Store in airtight container in freezer.