Baking and desserts

Peppermint bounty bombs

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Base: 1 cup buckwheat 1 cup dates soaked in boiling water 1 cup raw almonds,cashews or a mix 4 tablespoons melted coconut oil 3 tablespoons raw cacao powder 1/2 teaspoon Himalayan salt 1/2 teaspoon vanilla bean paste Centre: 1 cup soaked raw cashews 1 cup thread coconut 1/4 cup pure maple syrup 1/4 cup melted coconut oil 2/3 cup coconut cream or plain coconut yoghurt 1 teaspoon vanilla bean paste Pinch salt 10-15 drops of pure essential peppermint oil to taste Top: Melted vegan chocolate of your choice


Whizz all centre ingredients in food processor of vitamix then press into small silicone moulds and place in freezer. Next whizz all base ingredients in food processor or vitamix, add to the moulds and freeze. Turn out each mould upside down. Dip in chocolate Top while setting with thread coconut

Source: From The Heart Wholefood Cafe