Peppermint and chocolate. You either love it or hate it.
For some it’s the best thing ever. For others, eating peppermint is like eating toothpaste. Mint is not my favourite flavour to pair with chocolate but I was in Copenhagen on November 1, which is World Vegan Day. A little shop called Nicecream in Elmegade reduced the price of their banana based ice-cream and gave away samples of their soup. They had two flavours and Brianna and I had one of each. I had the peanut butter and Brianna had the mint choc-chip. I had a little taste of the mint choc-chip and normally one mouthful of mint dessert is more than enough. But not this time. I had to have a second mouthful and a third. And to make it fair, I had to give away the same number of mouthfuls of my peanut butter nicecream.
I’m not a big ice-cream fan and I don’t think I’ve ever had an ice-cream in winter on the Gold Coast. But here I was in Copenhagen in Autumn. It was about 8 or 9 degrees Celsius and I was riding my bike to get ice cream. And it was so worth it. I’d even go as far as to say that it was the best ice cream ever. (I think I said that about an ice cream parlour in Malta, so maybe I need to go back and test that one to compare!)
So, I’m not a fan of ice cream when it’s cold and I’m not a fan of mint and chocolate and here I was on a coolish Autumn day in Copenhagen trading peanut butter ice cream for mint. Yes, it was that good. The flavour combo was on my mind for a few days and after 27 hours of travelling – from Copenhagen to Dubai to Brisbane via Singapore I came home with the desire to make something pepperminty.
I was also thinking about Oreos and decided to combine the two and make these raw peppermint crisps. I was just going to make a peppermint cream and chocolate biscuit but added in some buckinis and they reminded me of peppermint crisps I use to have when I was young. To get the peppermint flavour I used Peppermint Oil from Twenty8. I love using essential oils, both around the home and in my cooking. The peppermint oil adds a strong minty taste to these raw peppermint crisps. Be aware that not all essential oils are suitable to be ingested. Please read the label of whatever brand you are using, and test after every 2-3 drops as some can be quite strong flavoured.
Raw Peppermint Crisp
- Prep Time: 30 mins
- Total Time: 30 mins
- Yield: 10 biscuits 1x
- Category: Dessert
- Cuisine: Australian
- 1 ½ cups almond meal
- ⅓ cup cacao
- 3 tbsp maple syrup
- 1 tsp vanilla essence
- pinch salt
- 1 cup cashews (soaked 2 hours)
- 1 tsp vanilla essence
- 1 tsp heapedspirulina
- 3 tbsp coconut oil (melted)
- 2 tbsp maple syrup
- 8 drops peppermint oil (Twenty8 essential oil or other food grade essential oil)
- 2 tbsp buckinis
- Mix together the almond meal, cacao, maple syrup, vanilla essence and salt until combined.
- Roll into a ball and roll out until 4-5mm thick.
- Using a small round cookie cutter, cut out circles of biscuit and place on a tray lined with baking paper.
- Place into the freezer for thirty minutes.
- Drain and rinse cashews. Add to a blender.
- Add vanilla, spirulina, coconut oil and maple syrup.
- Blend until combined and smooth, around 4-5 minutes.
- Add 5 drops of peppermint oil. Blend and test.
- Add remaining peppermint oil, depending on flavour.
- Remove biscuit bases from freezer.
- Top half of the biscuits with the cashew mixture.
- Sprinkle buckinis on the cashew creme and top with another biscuit round.
- Store in the fridge