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8 mars 2018
In spite of my addiction to nut butters, I was sticking to two old favorites aka. almond and peanut butters. Homemade cashew butter was still missing on the list, and I’m not lying when affirming that it surprisingly taste like cookie dough after a few tweaks. Those chocolate mint snack balls are my new cute sin when I need to snack on a little something. They are filling, rather healthy, and taste even better when coming straight from the freezer !
A few persons who tried them actually prefer the version without mint, so it’s really up to you to add peppermint essential oil or not, depending your preferences. Beyond having a total control over their composition, making my own snacks on a regular basis incites me even more to take my time to eat and enjoy them, in comparison to regular store bought snacks and sweets. Afternoon snack time is a must for me – well okay not everyday, but when it happens I enjoy it – and it’s even more satisfying to be able to eat something that I made myself.
I’m heading to Barcelona for the next 3 days with a friend, and for once I’m decided to relax and chill rather than running everywhere in the city to see the most of it. Going from -5 to 20 degrees is also an enjoyable perspective, about which I’m getting quite excited since a few weeks, I won’t lie. Depending on my mood and my discoveries, maybe I’ll post a few pictures later on the blog, along with a recipe, so I can share – fingers crossed – a bit of warmth with you. Speaking spanish after a few years without practicing is going to be interesting as well, if my brain doesn’t stay stuck in Berlin during my stay.
If you decide to eat those chocolate mint snack balls filled with cashew cookie dough, I recommend you to let them at room temperature for 5 to 10 minutes before to eat them. So that you’ll get a creamy outside but still crunchy-but-not-too-much inside. If you’re not willing to eat them frozen, keep them in any case in your fridge, if you don’t want them to be sluggish after a few hours at room temperature. Needless to mention that you might also get your hands covered with melted chocolate too.
More recipes of healthy-ish snacks:
Banana, ginger & buckwheat muffins
Chocolate granola bars with banana & date caramel
Peanut & coconut chocolate bars
Ingredients
- 400g cashews
- 1tsp coconut oil
- 1/2 vanilla pod
- One pinch of salt
- 200g cashew butter
- 3tbsp coconut flour
- 3tbsp raw cacao nibs
- 1tbsp coconut nectar
- 50g cacao butter
- 50g raw cacao powder
- 1tsp coconut nectar
- 1 drop peppermint essential oil
Instructions
- 1. To prepare cashew butter: roast cashews for 5 minutes at 180C, or until golden. Cool down.
- 2. When cooled, put cashews in the bowl of a blender and blend on high speed for a few minutes, until to get a smooth spread. Add vanilla beans, coconut oil and salt, then blend again until the cashew butter gets very creamy. Keep 200g cashew butter for the recipe and pour the rest in a jar.
- 3. In a bowl using a fork, combine cashew butter, coconut flour, coconut nectar and cacao nibs together. The final texture should be thick enough to be shaped with hands. Take a spoon of dough, then shape a ball between your palms. Put the ball on a rack that can go into freezer, then repeat process until you run out of dough. Put in freezer for 1h.
- 4. When balls rested, melt cacao butter, coconut nectar and raw cacao powder in a bain-marie. Turn off heat when the coating is homogeneous and smooth, then add one drop of peppermint essential oil and stir.
- 5. Take cashew cookie dough balls from freezer and coat them one by one with chocolate mint coating. Put back into freezer. You can store the mint chocolate snack balls in a jar, either in fridge or freezer. Personally, I love to keep them in freezer then bring them to room temperature only 5 minutes before eating.
