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Peppermint crisp cups

Peppermint crisp cups

Peppermint crisp cups

Peppermint crisp cups are absolutely amazing… These desserts have been a lifesaver this week, just because we have come close to melting. The heat has been crazy this whole week. I made these cups one evening and they were so much enjoyed after we had a barbeque. They are light and oh so delicious. You won’t even tell the difference!

Peppermint crisp cups are absolutely amazing…These desserts have been a lifesaver this week, just because we have come close to melting in this heat. Salads, smoothies and everything that is cold and takes minimal effort have been on the menu. So for a no-fuss dessert… I made these caramel peppermint cups one evening and they were so much enjoyed after we had a barbeque.

They aren’t too overly sweet or too dense-just perfectly balanced and so very close to the original. When we go back home to visit SA I always buy a couple of slabs of peppermint crisp chocolate like it’s a necessity just as chutney is a necessity. Our bags are loaded with more food than we can carry (I sometimes worry that our bags are even overweight) and we even leave some of our clothes to pack some goodies in.

Peppermint crisp cups

I mean we leave clothes for food…is that crazy? I think not. By the way, I even ate one of these or almost both of these in one go, they were so good. Or maybe it was the dramatic experience of watching our son alone in the heat wave all week. Haha, or am I being dramatic right now. Today, I had a whole day to myself and I was so indecisive. I went to color my hair and walked out super blond just because I didn’t want to explain in French what I wanted. I actually wanted some subtle highlights and a whole lot of cutting going on, instead, I walked out with the minimal cut and whole lotta blond. I was ready to take the plunge already and then this happened- thick blond streaks. Smart mommy, or exhausted mommy?!

So back to these- Making your own caramel and chocolate can sound daunting, but the effort is not a lot and the taste is soooo worth the effort. The subtle bites of mint with the light and fluffy taste of the coconut cream works so well with the oaty, coconut almond cookie layers. Just absolutely delish. Even for a Vegan alternative dessert, it’s pretty amazing and I’m sure your guests won’t even tell the difference.

Peppermint crisp cups

Recipe

0
min
Prep Time
0
min
Cook Time

Serves

2 people

Peppermint crisp cups

Peppermint crisp cups

Ingredients 

Caramel

  • 400ml coconut milk or cream
  • 1/2 cup maple syrup
  • 1 tsp vanilla essence
  • 1/4 tsp salt

Cookie base

  • 1 cup coconut
  • 1 cup oats
  • 1 cup almond flour
  • 1/4 cup coconut oil
  • Pinch of salt

Chocolate

  • 1/3 cup coconut oil
  • 1/3 cup maple syrup or agave
  • 1/4 tbsp cocoa powder
  • 1 tsp mint essence
  • pinch of salt

Coconut cream

  • 200ml cooled coconut cream
  • 1/2 tsp vanilla essence

Method

Cookie layer

  1. Blend together the shredded coconut, almond flour, and oats until it resembles a flour.
  2. Place on a baking tray and roast for 10 minutes at 175 degrees Celsius until brown, remove to cool once finished.
  3. Scoop out about half a cup of the cookie mixture and mix with the coconut oil until it resembles breadcrumbs.
  4. Press the first layer into the glass cups. About 2 tbsp for each layer (save the rest of the “cookie dough” for another batch or something else like these peanut butter cookies, energy balls, or cashew caramel slices)
  5. Set in the fridge to continue making the rest of the peppermint crisp cups.

Chocolate

  1. Start by mixing together all the chocolate ingredients – melt the coconut oil and add the rest of the ingredients, mix well and place in molds in the refrigerator to set.

Caramel

  1. Start making the caramel by placing the coconut cream and maple syrup in a saucepan on medium.
  2. Let it simmer for 30 minutes or so until the caramel thickens, add the vanilla essence and the salt right at the end, leave too cool before layering with the “cookie” base, chopped chocolate and whipped coconut cream.
  3. Place the cups in the fridge until serving time, decorate with fresh mint leaves and the chocolate shavings.

Whipped coconut cream

  1. Pour the coconut cream into a cooled bowl.
  2. Beat slowly while adding the vanilla essence.
  3. Layer the cream with the base, caramel, and chocolate.
  4. Decorate with caramel sauce, coconut cream, chocolate shavings, and mint.

Peppermint crisp cups

Notes:

  • You can try making the caramel with agave or rice sugar syrup. I haven’t tried this yet, I will and get back to you on that.
  • The caramel can be stored in the fridge, but it makes a “fat” layer on top due to the fat content in the coconut milk/cream. So I would advise to make and serve these desserts on the same day for extra freshness.
  • The reason why I say milk/cream- due to the fat content in the milk/cream you find. It has to be at least 50-70% fat for the caramel to work well.
  • You can buy vegan mint chocolate instead of making your own and you can use oat digestive biscuits as the cookie base.
  • You can double the caramel and coconut cream amounts to make more portions or a bigger version of this dessert.

Hope you love this recipe and that it becomes a regular in your household like it has been in ours. So here’s to crazy weeks, heat waves and decisions!

Bonne weekend*

M*

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