Cacao (pronounced ka-kow) sounds like something a superhero would do to a villain. Which isn’t far from the truth.
These Probiotic Peppermint Creams will help jumpstart your evening, once your little vandals are sound asleep. It’s miraculous I’m still breathing after an entire day minding a team of toddlers. If my freezer didn’t have these Peppermint Creams waiting patiently for me, I’d be hitting the gin with a soup ladle.
One tiny sliver will deliver a dose of omega-3 to your hormone’s HQ. Yep. Thank you walnuts.
We make the peppermint cream filling from avocados and maple syrup. No one will know, except of course for your cholesterol levels which should benefit nicely too. Avocados have a jolly fine fat called monounsaturated oleic fat. This is the one your doc wants you to date. Monounsaturated fat has shown to help lower LDL “bad” cholesterol, while simultaneously raising your HDL “good” cholesterol. Fist. Bump.
Cacao is basically the untreated cocoa chocolate bean. We’re told cacao has much fancier antioxidants than regular cocoa, by virtue of being raw and unprocessed. More antioxidants means more ninja moves on pathogens and free radicals in our system. I do like the idea of boosting my immune defence with chocolate.
But let’s not stop there. Let’s add some probiotics to the mix, and give our pipes a party. My eldest son can’t stand natural yoghurt, so I like to sneak probiotic powder into this Peppermint Cream filling instead. MacGyver would be proud. This stuff should be nominated for a Nobel Prize in chemistry. It’s lordly.
We use Udo’s Probiotic Powder, because it’s available nationwide in pharmacies as well as health stores. (And because I’ve been chosen as their goodwill ambassador, hurrah! Udo’s products are The Snazz).
Probiotic Peppermint Creams
2 cups walnuts
8 medjools, stones removed
3 tablespoons cocoa or raw cacao powder
Pinch of sea salt
Peppermint cream filling:
2 ripe avocados
50ml-80ml maple syrup (depends on your sweet tooth)
½ teaspoon real peppermint extract or 4 drops of culinary grade peppermint oil
80ml coconut oil, melted
1 teaspoon probiotic powder
Raw chocolate frosting:
4 tablespoons coconut oil
2 tablespoons maple or agave
4 tablespoons cacao or cocoa powder
½ teaspoon real peppermint extract
In a food processor pulse the base ingredients together until it fraternises into a chocolatey lump. You might need a teaspoon of water to help it along. (A blender really won’t work here, as it’s too powerful). Scrape into a regular loaf tin, lined with cling or non-stick paper. Press and smooth down.
Using the same food processor bowl, now blitz the ingredients as listed for the peppermint cream filling. You’re looking for a sumptuous, glossy cream. Pour on top of the base, and freeze for at least 30 minutes before slicing little pieces of Narnia from it.
If you want a topping, gently melt the coconut oil with your maple syrup. Whisk in the cacao or cocoa, and a drop of peppermint extract. Pour across the peppermint cream layer. Return to freezer, and hide it behind the fish fingers.
! Giveaway !
If you got this far down the post, then you deserve to win a couple of my cookbooks!
Savour Kilkenny food festival are giving away front row tickets and two copies of The Virtuous Tart this weekend. Deadline is Monday, to tag a pal on their Instagram post right here.
Good luck! And see you at my cookery demo in Kilkenny’s Savour foodie fest – I’d really love to meet you all.