Beautiful (and healthy) melt in the mouth mint creams that are fully vegan too. Made from blended cashews and coconut oil, and naturally sweetened with agave nectar they are a guilt free sweet treat that is guaranteed to make your mouth water, I just couldn’t leave these alone!
There is an amazing raw vegan restaurant in Sheffield, called Pure on Raw. They do a lovely range of raw vegan meals, cold pressed coffees, juices, smoothies and snacks, and the desserts are just to die for. My husband try and pop in if we are over that way, and last week after we had been at a hospital appointment nearby we decided to pop in for a coffee and some sweet treats (I’d just had a fetal MRI scan, I deserved it!)
One of the things we ordered were these amazing mint truffles. They were silky smooth truffles that reminded me of decadent white chocolate but with a beautifully fresh and light minty taste. I stupidly forgot to note down what they were made from, and as soon as we got in the car I was saying to my husband that I needed to try and recreate them as soon as we got home.
The nearest recipe I could find was these peppermint patties by Oh She Glows, which I used as the basis for this recipe. I didn’t have the patience for dipping them in melted chocolate, so I just poured the mixture into silicone moulds and used cacao nibs as a delicious (and healthier) chocolate chip alternative. Vegan chocolate chips would work well too though, and I might use these next time as my kids aren’t keen on cacao nibs.
I used silicone chocolate moulds like the ones linked below, but silicone ice cube trays would work well too (like the IKEA ones I used in my homemade potato shapes).
They were absolutely perfect and I just couldn’t stop myself grabbing one every time I opened the fridge. They would be a perfect after dinner mint served with coffee too.
I’m wondering now if I could make a strawberry version of these, strawberry creams are my favourite, watch this space!
Vegan Mint Creams
- 2/3 of a cup raw cashews, soaked in a bowl of water for at least 2 hours (overnight if you are not using a high speed blender)
- 1/2 cup coconut oil, melted
- 4 tablespoons agave nectar
- 2 tablespoons almond milk
- 1 teaspoon peppermint extract
- A sprinkling of cacao nibs / chocolate chips
- Drain the cashews, and add them to a blender along with the coconut oil, agave, almond milk and pepper mint extract.
- Blend until completely smooth.
- Add in a sprinkling of cacao nibs and pour into a silicone sweet mould (silicone ice cube trays work well too)
- Pop in the freezer for half an hour to set, then store in the fridge until eating.