(60g) dairy-free mini semi-sweet chocolate chips (I use Enjoy Life brand)
(64g) almond butter
(160g) raw amber agave or maple syrup (I did 50/50)
(18g) unsweetened cocoa powder
(5g) vanilla extract
mint extractLine a loaf pan (9X5) with parchment paper with it hanging over the sides for easy removal.
a large bowl, combine the rice cereal and chocolate chips.
a small pot, add the almond butter, agave, cocoa powder and salt and whisk very well until smooth. Turn the heat to medium and bring to a simmer. Once the edges begin to simmer, whisk constantly for just about a minute until it begins to thicken some. Don't overcook it. You are just wanting to heat the cocoa and thicken it slightly. Remove from heat and stir in the vanilla and mint extracts.
this mixture over the rice cereal and chocolate chips. Stir until it is well mixed and thick. It will start to firm up quickly, so move fast.
the mixture to the lined pan and spread out evenly. Use a silicone spatula to help spread it out, as a spoon doesn't work well. Then place a piece of parchment paper over it and press down firm and hard and smooth out the edges until the surface is flat.
peel off the paper. If desired, sprinkle finely chopped mint leaves over the top for presentation. Place in the fridge for 1 hour to set.
into 6 bars or more if you want them thinner. These are very rich and I find half a bar to be very satisfying for a treat. Keep them stored in the fridge to retain their shape and that cooling mint chocolate flavor is delicious. You can wrap each bar individually if preferred.
Mintchocolatechip frosting (recipe follows). Anywho, if you already saw this little collage, which I posted on my Facebook page on Christmas, I'm sure your mouth has just been watering for that mysteriously minty mixture in the top left corner
No-bake Peanut Butter ChocolateChip Cookies (vegan, gluten-free). I’m guessing that’s not the case for most of you so I’ve prepared lots of no-bake treats for the upcoming few months, starting with these no-bake peanut butter cookies
Adapted from 1001 Cupcakes, Cookies and Other Tempting Treats Ingredients 280gr plain flour 1tsp baking powder Pinch of salt 115gr caster sugar 100gr plain chocolatechips 250ml milk 6tbsp vegetable oil 2tsp peppermint essence Method 1, Preheat oven to 200o/c and line a 12 holed muffin tin with muffin cases 2, Mix all the dry ingredients together in a bowl 3, Blend all the wet ingredients together in another bowl or large jug 4, Make a well in the dry ingredients and pour in the wet ingredients. 100gr plain chocolatechips. 2tsp peppermint