Cacao (Carob) Mint Cremes
This is a great tasting healthy version of traditional chocolate mints. The recipe originally came from Everyday Raw Desserts by Matthew Kenney. I made a point of trying it out first, especially since I wanted to offer you something festive feeling like chocolate but without chocolate (cacao), especially for those sensitive to chocolate, including myself, this holiday season!!! Note: to make this a lower FODMAP recipe, replace cashews with walnuts or pecans!
Here is what I changed: obviously, there was chocolate maple glaze in which I used carob powder instead cacao. Since carob is sweeter and does not have the bitterness of cacao, the cremes came out really sweet. You may love it just that way. Being Polish, I tend to find all American desserts appallingly sweet, even the raw/vegan ones. So next time I make it, I will personally decrease the # of sweetener.
If you would like to learn more about health benefits of carob versus cacao, visit a different recipe blog where I explain more details about the difference: https://kasiakines.com/orange-chocolate-torte/
Ingredients
Mint Cremes
- 1 cup shredded coconut
- 1 cup cashews
- ½ cup macadamia nuts
- ⅔ cup maple syrup
- ¼ cup mint leaves
- 2 tsp peppermint extract (non-alcohol)
- 1 tsp vanilla extract (non-alcohol)
- 1 tsp lemon juice
- Pinch Real Salt
- ½ cup coconut oil, melted
- 1 cup chocolate maple glaze
Chocolate Maple Glaze
- I am quoting the exact amount that recipe provided, but that was for cacao powder and so I would recommend decreasing the amount of maple syrup to perhaps 3/2 cup, since carob is much sweeter while cocoa is more bitter. I found the crème quite on a sweet side with a full cup of maple syrup.
- 1 cup maple syrup
- 1 cup carob powder (originally cacao powder)
- 2 tsp coconut oil melted
- 1 tsp real Salt
- 1 tsp vanilla extract (non-alcohol)
Instructions
Mint Cremes
- Make coconut flour in a dry Vita Mix using shredded coconut. Blend quickly on high until it is a light, fine flour.
- Separately, in a clean blender, blend remaining ingredient except chocolate maple glaze until smooth, adding coconut oil last.
- In a food processor combine the coconut flour and the blended mixture, mix well until smooth.
- Place the mixture in the fridge until it begins to harden, but is still malleable. Roll into a log and slice into medallions.
- Refrigerate those until they are very firm and then dip in the chocolate. Maple glaze coating.
- Store in the fridge or even better, freezer (if using carob)
Chocolate Maple Glaze
- Blend all ingredients until smooth.
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Dr. Kasia Kines, DCN MS MA CN CNS
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