Im never quite sure how something I create is going to turn out. The process is like this, I start day dreaming about food and flavors. Next thing I start visualizing what ingredients I already have. Next thing Im throwing things in the blender and trusting that it will be delicious. Its not always the case, I have some strawberry ice creams sitting in the freezer that I have accepted just aren’t that good and will not make the blog. My husband is my biggest fan so I’m positive he will continue to eat them. Point is I’m a harsh critic so the recipes I post I truly believe they are yummy.
The creation you get to witness today is one of my new favorites. The texture if kept in the freezer remains creamy and fudge like. They are so very very very yummy that if you like peppermint slice then you really should try. The matcha flavor is subtle however it compliments the mint perfectly and chocolate goes with everything does it not?
I love using essential oils in cooking although I haven’t done so in a while. I use Doterra peppermint oil. It’s very important that your essential oil is food grade since most essential oils are not made to be consumed. If you don’t have essential oils thats totally fine you can substitute with peppermint essence.
Using a reputable food grade peppermint essential oil adds not only a burst of fresh flavor but is a healthy addition because it helps promote healthy respiratory function and clear breathing it will also leave your breath smelling minty fresh :)
Peppermint Matcha Creams
- 1 & 1/2 cups soaked raw cashews (soaked for around 2 hours)
- 1/3 cup healthy sweetener (maple syrup or coconut nectar)
- 2 tsp matcha
- 3 tbsp coconut oil melted
- 1/2 cup coconut milk at room temperature
- 3 large medjool dates
- 6 drops of Food Grade essential oil or 1 tsp peppermint essence
- 1 cup lily’s choc chips (or another healthy brand)
How to cook Peppermint Matcha Creams
- Drain the cashews discarding the water. Place cashews, sweetener of choice, matcha, melted coconut oil, room temperature coconut milk and dates into the blender. Blend at medium to high speed until you have a smooth creamy consistency. You may be blending for a while and thats totally ok. You want this mix to be nice and smooth.
- Scoop your mix into the silicone molds & fill to the top. If you are using a lined baking dish pour the mix in evenly. Set the molds or dish in the freezer for a couple of hours. I left in the freezer for a solid 6 hours.
- Once the peppermint creams are frozen you can melt the chocolate. You have the option to microwave as per directions on the packet (proceed to step 8) or do the stovetop method as follows -
- Fill a pot or saucepan about halfway with lukewarm water, and set on the stove.
- Position a heat-proof mixing bowl within the rim of the pot or saucepan. The bowl should be large enough to fit snugly within the rim without touching the water. Turn the stove on to the lowest heat setting.
- Add the choc chips to the bowl. The choc chips will begin to melt as the bowl traps steam from the simmering water.
- Stir the choc chips with a spoon as they melt. Once they are melted turn the stovetop off.
- Drizzle melted chocolate on top of frozen slice either in the molds or in the baking dish. Be generous.
- Place back in the freezer to allow chocolate to harden about fifteen minutes. Remove from the molds or cut the slice in squares. Store in an airtight container. These are best stored in the freezer.
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If you make this recipe be sure to tag me on instagram so I can check it out. I love seeing your commitment to your health and wellness.