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Another Mint Slice Chocolate Biscuit..

September 25, 2015



Those of you who know me, will recognise my penchant for ‘healthifying’ the chocolate biscuits I revered in childhood. They were special in our household because my mother rarely bought them. We were lucky that she was a keen baker and most things were home-made.  So consequently, anything that came out of a packet was considered a big deal!

So it came as a surprise, when someone asked me to do a chocolate mint slice, that I hadn’t already done one on this site before. What an omission!!

Indeed, chocolate and mint is such a popular combination, that it has its own day: the U.S. National Confectioners Association lists February 19 as “Chocolate Mint Day”. And who can remember Red Tulip after-dinner mints served with coffee, being the epitome of a spiffy dinner? My mum used to hide a box in the back of a very high kitchen cupboard which housed a stash of empty little black tissue paper sleeves, concealing our theft!!

So here to rectify my omission is my recipe for a chocolate mint biscuit ‘a la Arnotts’. They are not as thin as the real deal but they are packed full of goodness! In them I have used the wonderful dõTerra peppermint oil which has a wonderful clean and pure minty flavour.

Peppermint oil one of the oldest European herbs used for medicinal purposes, and other historical accounts date its use to ancient Chinese and Japanese folk medicine. It has fabulous gastrointestinal and respiratory benefits including: soothing digestive issues, including tummy aches, relieving headaches, improving mental focus and of course, freshening breath. So not only will the chocolate in this recipe give you a boost, so will the peppermint too!

Start by making the mint filling which is augmented by avocado to give a pretty colour and naturally good MUFA’s and fibre. As usual I have kept the sweetener to a minimum so taste as you go and add more if it pleases you.

chocmint2100g raw cashews
50g coconut
30g coconut oil
30g light coconut sugar (I used Natvia)
6 – 8 drops of pure food grade peppermint oil (buy yours here)
50g fresh avocado – not over ripe but bright and unblemished

Blitz the cashews and coconut and sugar on SP 8 for 20 seconds. Add the oils and avocado and blend for another 10 seconds on SP 8. Set aside.

Without cleaning the bowl, make with the base:

120g raw almonds (or a nut mix of your choice)
80g dates
30g nut butter or coconut butter
20g tapioca starch (or I used banana flour)
2 teas cacao powder

Blitz for 10 seconds on SP 8 until it comes together. It will not be soft enough to form a ball but will press together easily in your fingers. Press into a square slice tin and bake for 15 minutes at 170ºC until it is lightly golden. Wait until it is completely cold before spreading the mint cream thinly on top then place in the freezer to firm up while you melt your chocolate.

In your TM bowl, melt 100g chocolate on 50ºC for 5 minutes. You can  use a homemade chocolate or a good dairy-free, low sugar chocolate like Lindt. The kids may prefer a sweeter chocolate though! Pour the chocolate into a small bowl for dipping.

Using a 5cm round cutter, press out biscuits from the firm mix. If it is hard to press, use a saucer on top of the cutter to protect your palms. Dip the cold biscuit in the chocolate and set aside on a piece of baking paper to firm up. They will keep for a week in the refrigerator if you put them in a box marked ‘tripe’ ! Otherwise they will disappear pretty quickly and you won’t need to refrigerate them at all!!

Feel free to swap the peppermint oil with wild orange oil or cassia oil, they will all taste yummy!


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