Ingredients Coconut Peppermint Layer 1½ cup desiccated coconut ½ cup coconut oil 2 tbsp brown rice syrup 1 tsp peppermint extract,
Almond/Cocoa Layer 1 cup almond meal ¼ cup cacao powder ½ tsp sea salt flakes 2 tbsp brown rice syrup 1 tbsp non dairy milk
Chocolate Layer 100 gr dark chocolate, (70% or less, according to taste) 1 tsp coconut oil
INSTRUCTIONS For the peppermint layer, place all ingredients in the TM bowl, Speed 4, 10 seconds.
Divide the mixture in 12 small silicone molds (or press the mixture in a square brownie tin).
Refrigerate for 15 minutes.
For the chocolate layer, place the ingredients in the TM bowl and mix Speed 4, 10 seconds.
Press the mixture on top of the coconut layer.
Refrigerate for 15 minutes.
For the top layer,
Melt the chocolate and coconut oil over a pot of simmering water.
Spread the melted chocolate over the almond/cacao layer.
Refrigerate until fully set. Keep in the fridge in an airtight container. Enjoy!
The recipe can be done without a Thermomix. Just use a food processor.
The peppermint taste is very subtle. You could add another 1 tsp of peppermint extract.
The result is a cross between a bounty and an after-eight. ;-)