chocolate mint Archives • New Nostalgia

Sugar Free High Raw Chocolate Mint Bars

by Teniel Moore {Raw Foods Contributor}

Do you love chocolate & Coconut?

I’ve got a yummy little raw treat that you can devour straight from the freezer.

In Australia we have biscuits called Mint Slice (you call them cookies we call them biscuits). I’m not sure if you have mint slice in America, but I’m sure you have something similar.

These little raw treats remind me exactly of those biscuits. Except my version is not filled with refined sugars and preservatives. In fact my version does not even contain sugar! Extra bonus!

Ingredients for Coconut Base: All organic if you can

3/4 Cup shredded coconut (make sure to buy no added sugar coconut) add a little more to make it go further if you like. I often do.
Stevia drops to taste
1/4 Cup of melted Coconut oil
1 Capful of peppermint oil (I use the organic frontier brand this oil is the only thing that makes these bars not 100% raw. But the peppermint oil is what makes the slice what it is. So don’t skip this part)
1/4 Heaped cup of cashews

Ingredients for chocolate coating: All organic if you can

1-2 Tbs of Raw cacao powder
Approximately 1/4 cup of coconut oil
Stevia to taste

The quantities for this chocolate coating is really a huge guesstimate! I never measure this part I’m sorry. Just add as much of each to give it a smooth silky consistency not too runny but not too thick. You need this to coat the bars nicely.

Directions

Blend your cashews and coconut together in a high speed blender till well combined and broken down. Next add your coconut oil stevia and your peppermint oil. Taste as you go and add more stevia or peppermint oil if needed.

Now take your mixture about a table spoon at a time and mould into the shape you like. I choose to do bars but round patties would work well also.

Line your bars up on a lined container that will fit in your freezer.

Pop your bars into the freezer for at least 20 minutes to firm up while you make the chocolate mixture.

To make the chocolate mix together your melted coconut oil, stevia & raw cacao powder till silky and smooth.

Dip your frozen bars into the chocolate mix till evenly combined and well covered. Pop back in the freezer to set. You can repeat this process again to make sure you have a nice thick coating on your bars.

Store your mint bars in the freezer. They should keep for months but I’ve never tested that theory in my house, as they don’t last very long.

{pin it, please?}

I hope you enjoy this recipe and go make them for your self.

I would love to hear your comments and feed back.

Christmas/ RECIPES/ Sweets

Andes Chocolate Mint Cookies – A Christmas Tradition

It is the week before Christmas, and it seems like sugar is merrily making its way into our home! My little 9 year old has discovered a love for making recipes, which has been a load of fun. I’m eager to steer her toward more healthful recipes come the first of the year!

{Like this one: Chocolate Bliss Balls–3 ways!}

This awesome Andes Mint Cookie recipe is one that I make every year at Christmastime. It is so easy, and has 2 of my favorite holiday flavors, chocolate and mint! They are simple, pretty and oh so yum. I double or triple the batch, make a bunch of balls and freeze them until needed. I love the ease of baking just a few, right before heading out to our different Christmas celebrations. I also love that I have them in the freezer just in case a friend pops by, it is fun to have a little treat to bake at a moments notice!

Andes Chocolate Mint Cookies
1 box Devils Food Cake Mix
2 eggs
1/2 cup oil
Andes mints, unwrapped and cut in half

~Dump all into a large bowl, beat until combined.
~Roll into one inch balls. (I just use a pampered chef small scoop and skip the rolling)
~Bake @ 350 for 6-7 minutes. (Don’t over bake, you want them soft.)
~Immediately, push an andes mint gently down in the center of each cookie.
~Wait a minute or so, until the top of the mint turns melted and shiny, then take a toothpick or tip of a knife and swirl the melted mint into a circle, creating swirly beauty. (my girls love doing this part)
~Let cool so the chocolate will set before putting on a platter.

Christmas/ RECIPES/ Seasonal/ Sweets

Sugar Frustrations & Andes Mint Cookies!

I am looking forward to January. Why? Since Halloween, I feel like sugar and processed foods just keep hanging around at the Bowman house! I have yet to figure out how to do the holidays in a balanced way. It is important to me that my kids experience candy treats and seasonal goodies, some of our best memories and traditions are made from these goodies, but it is starting to drive me nuts seeing all the junk hanging around here!
Before this quadruple- whammy sugar season (Halloween, Thanksgiving and Christmas and New Years) I was able to keep our home pretty much sugar free with very little processed foods, so when we would go to a party or a family function, I was at peace letting my girls eat whatever their little hearts desired, because I knew they were getting what their bodies needed at home. But then, boatloads of Halloween candy came into our home, Thanksgiving and all its pies and yummy leftovers were in our home, and now and all our yearly, traditional Christmas recipes are merrily making their way into our home! Agghhh!

For now, I am going to just embrace the season, try to remember that we have come a long way in our eating habits, and know that January is coming!

I would like to be more purposeful about creating a recipe box full healthy treat ideas for the years to come, so I am excited to be participating in a “Healthy Holiday Eats And Sweets” blog carnival coming up on December 8th. I think I will get some great recipes that still make the holidays special and yummy, but do it using whole foods that are real and nourishing.

Until then, here is one that is not!:) This cookie recipe is one that I make every year at Christmastime. It is so easy, and has 2 of my favorite holiday flavors, chocolate and mint! They are simple, pretty and oh so yum. I double the batch, make a bunch of balls and freeze them until needed.

Andes Chocolate Mint Cookies
1 box Devils Food Cake Mix
2 eggs
1/2 cup oil
Andes mints, unwrapped and cut in half

~Dump all but Andes mints into a large bowl, beat until combined.
~Roll into one inch balls. (I just use a pampered chef small scoop and skip the rolling)
~Bake @ 350 for 6-7 minutes. (Don’t over bake, you want them soft.)
~Immediately, push an andes mint gently down in the center of each cookie.
~Wait a minute or so, then take a toothpick or tip of a knife and swirl the melted mint into a circle, creating swirly beauty. (my girls love doing this part)
~Let cool so the chocolate will set before putting on a platter.