These are a great little treat and healthy too. If you like After Eight than you are going to love these. You do have to keep them in the fridge because the Chocolate top melts very quickly. You can have these any time of day, with a cup of tea or even serve them as a dessert. No bad Cholesterol or nasty sugar in these little gems, so enjoy a Peppermint slice (or two) completely guilt free.
1 C. Dates – soaked in warm water for 10 minutes if they are very dry
1 C. Almonds
1/2 C. Oats
2 tbsp cacao
1 Tbsp. Chia seeds
1 – 2 Tbsp. coconut oil
To make the base, soak the dates if necessary then cut in half and remove the stones. Put all the ingredients in a food processor and pulse until you have a crumbly consistency that, when you press between two fingers should stick together. Add a drop of water if necessary.
Line a round 8″ tin with baking paper or a square tin, whatever you have at hand.
Press the base in to the tin, pressing really hard so it forms a good base. Put in the fridge while you make the Peppermint layer.
Ingredients Peppermint layer;
2 C. Cashews soaked overnight, drained and dried
2 tsp. Hemp powder
2 tsp. Green vegetable powder
1/2 C. Spinach leafs
1 1/2 tsp. Peppermint extract
4 tbsp. Agave
2 ( or 3) tbsp. Coconut Oil
Place the cashew nuts and coconut oil in a blender and blend until smooth. You may have to stop and press the mixture down a few times. But once it gets going it will get smooth. Now add the rest of the ingredients. Taste for sweetness and add more if you like. If the mass is to solid add a little more Coconut oil. Spread this mixture over the base. Put it in the freezer so it get nice and cold for the chocolate layer. The cooler the Peppermint base the quicker the Chocolate will set.
Ingredients Chocolate layer;
1/2 C. Raw Cocoa powder
1/2 C. Coconut Oil, soft
1/2 C. Agave
Mix all the ingredients in a bowl. Pour over the Peppermint layer and put it in the fridge until ready to serve.
Cut into squares when ready to serve and decorate with flowers or chocolate shavings.
NOTE: I have decorated some with green shredded Coconut. I add a teaspoon of green vegetable powder to the shredded coconut in a bowl and add a drop or two of water. Mix thoroughly and let dry before putting in a container. You can do the same for pink Coconut shreds, using Dragon fruit powder or other fruit powders.
Rice paper rolls are really easy to make, they may look a bit intimidating, but the trick is not to soak them too long. Let the rice paper soften without going soggy, they tear apart easily. The vegetable filling is also moist and will give the roll enough pliability once you’re rolling them up. They keep a day in the fridge but really are best when eaten the same day. They are really great for lunch or a summer dinner when it is too hot outside to cook. You can make them in the morning and keep them in the fridge for when you are ready to eat them. I added the beet root which may be a bit unconventional, for the sweetness it gives the rolls and of course the beautiful color.
Ingredients for the rice rolls:
10 rice papers or more
1 cup cooked quinoa
1 cucumber, peeled, deseeded and cut in to strips
½ cup sprouts
2 carrots cut to thin strips
some Coriander leafs
1 avocado, peeled and cut in to strips
1 beet root, peeled and grated fine
Ingredients for the peanut sauce:
1/4 C. peanut butter
1 tbsp. soy sauce
1/2 tsp. coriander powder
1/4 tsp. cumin
1/2 tsp. garlic powder
1 tsp. Sambal Oelek or Sriracha sauce, or more if you can take it
3/4 – 1 C. coconut milk
For the peanut sauce, just mix all the ingredients. You can serve it as is, or heat it up a little bit. It will thicken however.
For the rice rolls, arrange all the ingredients for the stuffing and prepare to make the rolls. Take a shallow bowl with warm water.
Soak the rice paper sheets for about 15 seconds and let it get pliable. Carefully take it out and lay it on a moist kitchen towel (I put them on a plastic cutting board, but then you have to work quit fast), and stuff all the vegetables. Top with Quinoa and roll tightly. Make sure not to over stuff it. Roll like you would a traditional spring roll or a wrap.After you roll it, put them on a plate that has been rubbed with a little bit of vegetable oil. Cover them loosely with a wet paper towel or kitchen towel. Cut them in half when you are ready to eat. Serve them with the peanut sauce. If you are going to keep them in the fridge all day until evening , cover them with cling film which has been sprayed with cooking oil.
When I come back from the market with bags full of beautiful fruits and vegetables, I feel very blessed and lucky to have all that produce within reach. As though I’d just won the lottery I am smiling as I enter my home. Anticipating the joy of unpacking all my treasures and displaying them in beautiful bowls, in the kitchen, in the dinning room and even in the living room. Looking at all that fruit and veg inspires me to cook and eat as healthy as possible. Creating new dishes every .
1/2 Mango, peeled and diced, some extra Mango to make spears for decorating
1/4 C. Spinach
1/2 Frozen Banana
1 C. milk of choice
1 tsp. Maca
1 tsp. Lucuma
1 tbsp. of Goji berries, plus some more for decorating.
1/2 C. Strawberries
Some Chia seeds for sprinkling on top.
A little bit of Yoghurt for decorating
Blend the ingredients for the bottom layer first and put them in a beautiful tall glass. Add a little water if it’s too thick for your liking.
Rinse your blender and add the ingredients for the top layer. Blend.
Carefully spoon over the Mango Banana layer.
Decorate with some extra Goji berries, chia seeds, Mango spears and flowers.
Drink immediately, and feel the energy flow. Enjoy!
If you like Bounty Bars you really need to give these a try. They are actually good for you. Coconut fat and coconut meat have many health benefits. So if you want to indulge and actually feel better afterwards. Bounty bars are the answer.
Coconut speeds up metabolism, providing an immediate source of energy with fewer calories than other fats. It kills hunger for several hours too.
Improves Heart health by providing healthy short chain and medium chain fatty acids (MCFA) that are essential to good health. and help to lower the risk of atherosclerosis and protect against heart disease. Coconut fat also contains a large amount of Lauric acid
Coconut supplies an impressive 61% dietary fiber! Foods contain two types of carbohydrates – digestible and non-digestible. Digestible carbohydrates (soluble fiber) consists of starch and sugar and promote calories. Non-digestible carbohydrates (insoluble fiber) contains NO calories. Since the body cannot digest the dietary fiber in coconut, no calories are derived from it and it has no effect on blood sugar.
Low Glycemic Index (GI) Coconut fiber slows down the release of glucose. Coconut Nectar and Sugar have a very low GI of only 35 (compared to honey with a GI of 55-83, and sugar with a GI of 65-100.)
Reduces Sweet Cravings and improves insulin secretion and utilization of blood glucose. The healthy fat in coconut slows down any rise in blood sugar and helps to reduce hypoglycemic cravings.
Coconut is utilized by the body to actually produce energy, rather than to store it as body fat.
In addition coconut has antibacterial, antiviral, anti fungal, and anti parasitic healing properties. Coconut helps to aid and support overall Immune System functions.
1/2 C. Coconut cream. The top layer of a can of full fat coconut milk. Use the water to cook rice or in a smoothie.
1 C. shredded dried coconut meat
1 tbsp. Light Agave syrup
1/4 tsp. vanilla
3 oz. 75% dark organic chocolate. I use Vivani which is sweetened with coconut blossom nectar.
Mix all the ingredient in a bowl except the dark chocolate, shape into little bars and put them on a tray covered with parchment paper. Put them in the freezer for about half an hour.
Meanwhile melt the chocolate slowly in the microwave for 30 seconds at a time until melted. Leave to cool down. Take the bars out of the freezer and dip in the melted chocolate with the help of two forks, one in each hand. Put them back on the parchment paper to set. Keep in the fridge.