Peppermint Patties

Ingredients

White Bottom:

½ cup coconut butter

2 tbsp. coconut oil

2 tbsp. honey (+1tbsp. if required for those with a sweet tooth)

¼ tsp. peppermint oil

Chocolate Top:

¼ cup raw cacao powder

⅓ cup coconut oil

1 tbsp. honey

¼ tsp. peppermint oil

Method

Separate about 24 mini foil baking cups into an oblong container and set aside.  (The cups I used had a base about the size of a 10c piece)  Popping them into a container from the start just makes it easier to move them in and out of the freezer while you're working on the second layer.

Combine the coconut butter* and coconut oil in a medium bowl, before adding the honey and then the peppermint oil.  Be patient if the weather is a little cooler, as the coconut oil will be solid and require a little more attention to allow them to combine well to achieve a smooth consistency. Once this is achieved, spoon the mixture evenly between the mini cups, and pop them into the freezer to set while you make the top layer.

To make the chocolate layer, place the coconut oil and cacao in a small bowl resting over near boiling water to just melt the oil if it's in its solid state.  Stir these thoroughly making sure there are no lumps present.  Add the honey doing the same.  No lumps…  Lastly take off the heat and stir the peppermint oil through. 

Spoon this mixture over the top of the peppermint layer and place back in the freezer for approx. 30 minutes to set.

These can be made in advance and stored in the freezer to have on hand for a treat or for a special occasion. Thank you Trudy for sharing this recipe with me.

*coconut butter can be  found at the health food store or you could make your own by blending shredded coconut with a little coconut oil and himalayan salt for approx.  5-10 minutes, straining through a very fine sieve.  Repeating process until only a small amount of shredded coconut remains.

Enjoy 💖 Shaz

Peanut Butter Choc Chip Cookies (Gluten-free)

These biscuits may be gluten-free, but are definitely a sometimes food for sure, as there's quite a bit of brown sugar.  

1 cup natural peanut butter
¾ cup brown sugar
½ tsp. baking soda
¼ tsp. himalayan salt
1 lge free range egg
1 cup choc chips 

Pre-heat the oven to 180°c. Place baking paper onto your cookie trays and set them aside.

With a wooden spoon, mix the peanut butter, brown sugar, baking soda and salt together in a large bowl.  Then add the egg and mix well.  Lastly add the choc chips and mix through.

Place mounded teaspoonfuls of mixture onto your trays and cook for about 9 minutes. Allow them to cool on the trays before eating.  

I've made these many times now and it's time to share the recipe, which I think originally came from a former work colleague, Ellen.  Thank you!  

Enjoy 💓 Shaz

Raw Strawberry & Coconut Fudge

I found this recipe when flicking through a stack of recipes while visiting my Aunty. The original recipe from Jules Galloway I believe is meant to be made using a thermomix. (an appliance not in My kitchen) I have modified it to be created using a blender or food processor, which I do have available to use, as would many of you.

1 cup cashews (soaked for 4hrs or overnight) 

1 ¼ cups desiccated coconut
1 tbsp. coconut oil
¼ tsp. vanilla extract concentrate
¼ cup honey/sweetener of choice
1 cup fresh strawberries
Extra coconut for decoration 

Method:
Line slice tray (21cmx10cm) with baking paper.

Place the pre-soaked cashews and the desiccated coconut into the blender, and blend on a low speed until the nuts are smooth, pushing down the sides occasionally to ensure an even consistency. Depending on your blender, this should take about 2 to 3 minutes.Add the coconut oil, vanilla, honey and strawberries and blend until well combined.

Press this into your prepared tin, sprinkle a little extra shredded coconut on top, and freeze for 2-3 hours until it’s solid and you have a fudgy consistency.

Cut into small squares to serve.  Store in an airtight container in the freezer, pulling out for about 10 minutes before serving so it’s not too hard to eat. 

(Makes about 20 squares)

 Enjoy  💗 Shaz