Back at the time of coming up with this recipe, I had recently run class in my mother-in-law’s garden, looking specifically at the Flower, Grass and Herb oils for health and beautifying. It was such a lovely class – all of us had such a truly nurturing time in one another’s company. I made lavender lemonade, geranium, orange & rose raw chocolate slab, and these peppermint creams.

I love that I can use pure oils to safely make flavoured treats for people. I love even more that they are bringing healing properties with them as they are being consumed.

I feel very blessed to have these oils in my life. Truly blessed.

I hope you enjoy this recipe. You can also make them orange flavoured, with Wild Orange oil.

*Please note that peppermint oil can affect milk production if you are breastfeeding. I have never found it does, at least in small amounts, but I wanted to make you aware. Please also note that the guidelines do not recommend children ingest these oils, due to their potency. I am happy to give them to my children in small amounts from time to time, but you must decide for yourself.*

Raw Peppermint Creams (makes roughly 24)

(Dairy free and refined sugar free)

Ingredients:

Creams

• 1 cup cashews (soaked overnight)

• 1/2 cup coconut oil

• All of the thick cream from the top of a large can of organic coconut milk (I like Biona as it doesn’t have any stabilisers)

• 4 tbs maple syrup (adjust to taste)

• 15 drops of peppermint oil (make sure to use a brand that is pure enough to ingest)

Chocolate coating

• 1/2 cup raw cacao paste

• 1/4 cup raw cacao butter

• (You can use 70% plus dark chocolate in replace of the 2 ingredients above)

• 4-5 tbs maple syrup (you won’t need this if you have used normal chocolate, as opposed to raw chocolate)

• 4 drops of peppermint oil (make sure your choose a brand that is pure enough to consume)

Instructions:

1. Drain your soaked cashews, and blend with other cream ingredients.

2. Line a 12 hole muffin tin with paper liners, although I use silicone and it is much easier.

3. Pour in roughly 3/4 cm of the mixture in each cup and then place in freezer. Once frozen (about 1.5 hours), take out the paper/silicone cups and put in a container to put back in the freezer. Then fill the muffin tray again, and freeze, until you have your 24 creams ready to coat.

4. I like them to get very cold before doing the next stage, so I tend to let them freeze for up to 8 hours once the liners have all been removed.

5. Then make your chocolate mixture by melting the chocolate in a bain marie. Add in the maple syrup and peppermint oil, and slowly stir.

6. Line a big plate with baking paper, and take the creams out the freezer. Dip one by one into the chocolate mixture. I do one flat side, and the outer edges first and then lay the uncoated side onto the lined plate. When I have worked my way through all of the creams, the first one is set as the creams are so cold, so I can coat the uncoated side and then place it down on the cooled side – this way I don’t lose precious chocolate by it getting stuck to the plate.

7. Freeze again for an hour or so. Done!

8. Keep in freezer.

Tag me @rochelle.a.hubbard on Instagram or Facebook if you make it! I’d love to see all of your delicious makes!