Vegan Peppermint Creams

• These little sweet treats will make a perfect Christmas gift!
• They are easy to make and taste divine!
• You can change their colour by adding a little drop of food colouring.
• You can make your own chocolate or use a store-bought dark chocolate bar.
• Vegan.

Organic Icing Sugar 1kg (Sussex Wholefoods)

430g Icing Sugar

Organic Lemon Juice 200ml (Biona)

40ml Lemon Juice

Peppermint Extract 100ml, Organic (Steenbergs)

1tsp Peppermint Extract

Raw Cacao Butter, Organic 250g (Sussex Wholefoods)

50g Cacao Butter

Organic Cacao Powder (1kg) - Sussex WholeFoods

3 Tbsp Cacao Powder

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

pinch of Salt

Method

1. Make your chocolate drizzle topping. Place a heatproof bowl in a saucepan of water and gently heat on a low setting. Melt the cacao butter in the bowl. Use a whisk to keep it moving. Add the cacao powder a spoonful at a time, stirring constantly. Add salt and mix well.
2. In a large mixing bowl, mix together the lemon juice, sugar and peppermint extract. Using your hands, start working the mix until you get a smooth paste.
3. After about 10 minutes of kneading, you should get a paste that moulds nicely in your hands.
4. Gently roll your paste into a smooth, round sausage shape that’s about 5cm in diameter and 60cm long.
5. Cut 1cm slices off and place them on parchment paper.
6. Using a spoon, gently pour your dark chocolate drizzle onto your peppermint creams. Place in the fridge for 30 minutes.
7. Remove from the parchment paper and place in the airtight container (separate layers with some parchment paper to prevent from sticking together).
8. They’re best kept in the fridge until you’re ready to serve them!