Method

To make the Base: Combine all ingredients to a food processor and process until it comes together. Using mini cupcake cups, place them in a cupcake tray and with a teaspoon measure scoop out the mixture. Place mixture into the bottom of each casing and press down firmly with a knife. Ensure mixture is spread evenly and then place in the fridge.   To make the Mint Creme Layer: Place coconut butter, cream, and mint leaves into a food processor and process until creamy (it shouldn’t be too loose). As you are processing gradually add in the peppermint oil. How much peppermint you use all depends on how much you lover the minty flavour. Once combined use the Tbsp measure to add the mixture to each cup. Evenly spread on top of the base and press down firmly, then place back into the fridge.   To make the Chocolate Top: In a small sauce pan over a low heat melt the cacao butter/coconut oil, once melted stir in Cacao powder and honey mixing until combined. Take mixture off the heat and allow to cool for a few minutes. Then using a teaspoon measure pour the mixture onto each cup one at a time, topping up to use all the mixture, and ensure the surface is fully coated. Then place back into the fridge until hardened.   Enjoy this nice treat as an alternative suitable for the whole family. It is conveniently Gluten-free, Dairy-free, Nut-free, Egg-free, Refined sugar-free, and therefore suitable for vegans. It can be used as a snack, dessert option, or if you are hosting a party or going to a bring-a-plate dinner, your friends will LOVE you for bringing this delicious treat along! It is very low in sugar and uses all natural, wholefood ingredients, but like anything try to eat them in moderation because they are SO MOORISH!! Recipe by Becky from Solely Nutrition. Find her website here! Facebook here! And Instagram here!  

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