These addictive little nuggets evolved from something my mum made (about 10 batches of!) while she was last here. A raw mint chocolate square that we both fell in love with. Jared kept asking if there were more and the recipe was too fiddly for me to throw together after dinner when he asked so I made an uber simple version that can be thrown together in about 15 minutes – I don’t think our freezer has been without them for more than a few hours ever since. They are moorish and rich and delicious but really clean and can be filled with whatever goodies you want. Enjoy!
For the mint balls:
2 tablespoons almond butter
2 tablespoons coconut oil
1 tablespoon raw honey (or maple for a vegan version)
1/4 cup ground almonds
1/4 cup cocoa
10-12 drops mint oil/essence
1/4 cup chopped almonds (you can also all hemp seeds, chopped dates, another nut, or any goodies you fancy)
1/4 cup oats (quick or even better whole rolled oats blitzed quickly in a spice grinder to break them up)
Start by mixing the oil and and almond butter together, then add in the honey and mix until there are no lumps. (It’s currently hot here so our coconut oil is liquid but gently heat the coconut oil in a small pan if it’s solid). Add in the mint and stir again.
Stir in the ground almonds and cocoa then the oats and finally any nuts or additions you are using and mix everything until it comes together and is well combined.
Using a cookies scoop, or a spoon and your hands, scoop out balls onto parchment paper. I used a 1.5T cookie scoop and made 7 balls. Place these in the freezer.
For the raw chocolate topping
3 tablespoons coconut oil
1 tablespoon raw honey
1/4 cup cocoa
Again, gently melt the coconut oil if needed, then stir in the honey and cocoa and mix until they are filly incorporated with no lumps. Pull your mint balls from the freezer and one by one ‘dunk’ them into the chocolate, or drizzle it over with a spoon.
Either eat them right away or return them to the freezer to store.