Choc Peppermint Creams

Choc Peppermint Creams

Serves 20
Meal type Dessert


  • 150g Organic Butter (softened)
  • 120g Rice Malt Syrup
  • 90g Rapadura Sugar
  • 230g Organic Spelt Flour (sifted)
  • 25g Raw Cacao Powder (sifted)
  • 1 teaspoon Bicarb Soda (sifted)
  • 100g Organic Dark Chocolate (roughly chopped)
  • 75g Cashews
  • 75g Macadamias
  • 160g Coconut Butter
  • 30g Rice Malt Syrup
  • 1 teaspoon Vanilla Essence
  • 6 drops Peppermint Essential Oil


1. Preheat the oven to 180°C and line a large baking tray with baking paper. Place the chocolate into the bowl of the Thermomix and chop 2 times/Turbo speed. Set aside.
2. Place the butter, sugar and rice malt syrup into the bowl of the Thermomix and cream 30 seconds/Speed 6.
3. Add the flour, cacao powder, and bicarb and mix 10 Seconds/Speed 6.
4. Add the chopped chocolate and mix 5 Seconds/Speed 5 Reverse.
5. Place small tablespoons (approx. 15g) sized balls onto a tray lined with baking paper & bake for 8-10 minutes. It will make approximately 40 individual cookies (about 20 sandwiched peppermint creams). Cool on a wire rack.
6. Place the cashews and macadamias into the bowl of the Thermomix and process for approximately 1 minute/Speed 8 or until nut butter consistency is achieved.
7. Add the coconut butter, rice malt syrup, vanilla and peppermint oil and process for a further 10 Seconds/Speed 5. Place filling in the fridge for 15 or so minutes to chill.
8. Once chilled, roll tablespoon sized amounts into a ball and press onto the flat underside of a cookie. Top with another cookie to create a sandwich. Serve.
9. NB. They will keep in an airtight container for 3 or so days, however I like to keep mine in the fridge. They will go all fudgy once in the fridge.
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