This is a copy of a yummy morsel I ate whilst on my girls weekend recently. The Wild Fig in Scarborough had them winking at me in a glass cabinet, so (for strictly research purposes) I purchased one, intending to share it with said girls…it barely made it the few metres back to our apartment. However, I think I have pretty darn near got them right, after a couple of batches just to be sure! I hope you like…they will certainly be showing up in my fridge again, and I don’t say that too often…not that I don't like what I create, I just prefer to move on to something different. Ahhh, sigh….the things I sacrifice for you all!
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 200 Grams shredded coconut (not desiccated) BUY
- 70 Grams coconut oil plus a bit more for the coating BUY
- 3-10 Drops doTERRA Peppermint Oil depending on how minty you like it BUY
- 75 Grams pure maple syrup
- 1/2 Cup almonds (optional) BUY
- 300 Grams chocolate 70% Dark in pieces BUY
Do
- 1
Place coconut, coconut oil, peppermint oil and maple syrup into Thermomix bowl and blend 10 sec/speed 6. Stop and scrape down sides of bowl and around the blade. Repeat 4 times or until you are happy with the texture.
- 2
Add almonds if using during last blend. Line a baking tray with paper.
- 3
Using wet hands, form into 10-12 large balls, pushing together to compress mixture.
- 4
Place into the fridge for at least ½ hour.
- 5
Place chocolate and 2 tsp additional coconut oil into a tall preferably plastic container. Melt in the microwave on highest setting for 1-2 minutes, (or as needed) stirring vigorously with a spatula between bursts of heat. Once the entire thing is liquid, and glossy, place the container onto a folded tea towel on your benchtop.
- 6
Dip each ball into chocolate using two spoons or forks, coating completely and generously. Place onto a flat tray to set.
- 7
Return to the fridge until set.
More
Serve with coffee or as an After Dinner Mint.
