cooking Time
0:15
serves
12
preparation Time
0:45

Chocolate, Coconut and Mint Biscuits

The mint lovers amongst us would be familiar with that smug friend who comments on the choice of mint choc-chip ice-cream, with some *hilarious* zinger about how if they wanted to taste mint, they'd simply brush their teeth. Listen, mint and chocolate go together like gin and tonic, pen and paper and Benson and Stabler, and anyone who thinks otherwise is absolutely missing out. I hope you enjoy my Chocolate and Mint Biscuits, made with a crunchy biscuit base, a soft coconut and mint filling, and a hard chocolate shell. They are gluten free, vegan, and a healthy way to enjoy dessert. #mintforever.

Ingredients

  • 1 cup dates
  • 3/4 cup rolled oats
  • 1/2 cup raw nuts
  • 1 tsp ground vanilla beans
  • 1 tbs coconut oil
  • 1 1/2 tbs cacao
  • 3 cups shredded coconut
  • 1 tsp peppermint extract
  • 2 tbs water
  • 1 tbs liquid sweetener (rice malt syrup, maple syrup etc.)
  • 150g 85% dark chocolate (or vegan chocolate of your choice), melted

Instructions

  • Preheat oven to approximately 175 degrees Celsius and line a baking tray with baking paper
  • Place dates, oats, nuts, vanilla, oil and cacao in a food processor and process until mixture starts to come together, leaving some chunks
  • Roll mixture into small balls and flatten as you place on prepared tray
  • Bake in the oven for approximately 15 minutes, or until as firm as you like them
  • Meanwhile, combine coconut, extract, water and liquid sweetener in a blender until mixture starts to come together, and coconut starts to form a paste
  • Roll coconut into balls and place onto biscuits, securing with some melted chocolate
  • Transfer biscuits to the fridge and leave for 1/2 hour
  • Remove biscuits from fridge and cover with melted chocolate
  • Store biscuits in the fridge until ready to eat!
This is a recipe by
Sweet Lancey
View all my recipes

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