Recipe No 205 cream Original 2013

Healthy coconut and peppermint creams

Time

Prep:

Total:

Difficulty
easy
Yield
12 serves • 720 g
Metric Imperial

Processes

  • Cooking oil spray
    as needed
  1. 01
    Spray muffin tray.

  • Coconut oil (1 cup)
    195 g
  • Cocoa, natural, powdered (½ cup)
    35 g
  • Maple syrup, pure (¼ cup)
    70 g
  1. 02
    Combine in the jug of a blender.
  2. 03
    Blend until smooth.
  3. 04
    Place 25 g / 0.88 oz of the cocoa mixture in each muffin cup.
  4. 05
    Distribute evenly to create a flat base.

  • Frozen coconut cream, thick (2 tins)
    400 g
  • Stevia sugar, granulated (6 sachets)
    20 g
  • Food coloring, green
    ½ tsp
  • Peppermint extract
    1 tsp
  1. 06
    Combine in the jug of a food processor.
  2. 07
    Blend to a smooth consistency.
  3. 08
    Carefully layer 35 g / 1.2 oz on top of the chocolate mixture in each muffin cup.
  4. 09
    Cover the muffin tray with plastic wrap.
  5. 10
    Place in the freezer for .

Notes

Serve straight from the freezer, sprinkled with cocoa powder or cocoa nibs. You can use honey, agave or stevia in place of the pure maple syrup in .

Making ahead

Make sure the coconut milk is frozen.

Storing

Keeps in the freezer for one month. (link:Generate label)

Categorisation

Category
cream
Meal
dessert snack treat
Cuisine
international
Diet
low fat
Tags
coconut creams healthy peppermint raw foods