Choc Peppermint Creams

 

These delicious cookies are an absolute winner with my friends! Chocolate, peppermint, and a much healthier alternative to the original – what’s not to love!! You will need my Coconut Butter recipe to make these cookies.

Choc Peppermint Creams
Yields 20
Delicious melt-in-the-mouth little morsels!
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Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
COOKIE DOUGH
  1. 100g Organic Dark Chocolate
  2. 150g Organic Butter, softened
  3. 120g Rice Malt Syrup
  4. 90g Rapadura Sugar
  5. 230g Unbleached Spelt Flour, sifted
  6. 25g Raw Cacao powder, sifted
  7. 1 tsp Bicarb Soda, sifted
PEPPERMINT CREAM FILLING
  1. 75g Cashews
  2. 75g Macadamias
  3. 160g Coconut Butter
  4. 30g Rice Malt Syrup
  5. 1 tsp Vanilla Essence
  6. 6 Drops Peppermint Essential Oil
COOKIE DOUGH
  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 briefly 2 times/Turbo speed. Set aside.
  2. Place the butter, rice malt syrup & sugar into the bowl of the Thermomix and cream 30 seconds/Speed 5.
  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.
PEPPERMINT CREAM FILLING
  1. 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.
  2. 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.
ASSEMBLY
  1. 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.
Notes
  1. 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.
Kitch'n Thyme http://kitchnthyme.com.au/

4 comments

  1. Leoni Gardner says:

    As you know, I think this is just a stunning recipe Precious!
    Enjoy making it, but love eating and (trying hard to share it ;)) more!
    It’s just a guilt-free, superb blend of textures and flavours, and amply satisfies that ‘need for something sweet’ without being overly sweet. Definitely one of my all-time favourite treats now!
    Thankyou for another fantastic creation Gorgeous…You;re the best!! xox

    • Gabrielle says:

      Thanks wonderful mumma! I just made them on the weekend in pretty little heart shapes for Valentines Day! They were very sweet and were enjoyed by all!

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