Chocolate Mint Truffle Cups
CHOCOLATE + MINT = HEAVEN
Ok so I truly think one of the best flavour combinations is chocolate and mint. This dessert recipe is one of my favourite as it has that perfect minty chocolatey favour, but also so fudgey and melt-in-your-mouth.
They reminds me of getting those after dinner mints you used to get is some restaurants - they are the perfect post dinner treat, afternoon snack or Christmas sweet. We cannot get enough of them!!
And, they are vegan. gluten free AND refine sugar free!!
INGREDIENTS
Base:
1 cup almonds
1/2 cup desiccated coconut
1/2 cup medjool dates
1/4 tsp vanilla paste
1/4 tsp sea salt
2 tbsp cacao powder
Filling:
1/2 cup cashew/coconut butter
3 tbsp cacao powder
1/2 cup cacao butter (melted)
4 tbsp coconut sugar
2 tbsp maple syrup
4 drops food grade peppermint oil/extract
1/4 tsp sea salt
DIRECTIONS
Melt cacao butter in a double boiler by heating a pot of water until boiling, place a heat proof bowl with the cacao butter over the top (not letting the bowl touch the water), stirring occasionally until melted, making sure not to over heat.
Place almonds and coconut into food processor and pulse until mixed together but almond are still a little chunky. Add in the rest of the ingredients and pulse until mixed together. The mixture should stick together with your fingers.
Press the base into muffin cups, leaving a hole in the middle for the filling.
Place the bases into the freezer whilst you prepare your filling.
For the filling; add all ingredients apart from cacao butter into a high speed blender/food processor and pulse on high until smooth, gradually add in cacao butter, blending until smooth.
Spoon out the filling into the bases then place back into freezer for 1 hour until filling has set.