Tuesday, September 4, 2012

Junior Mints for the Movies and More

This recipe, found on the Wayfaring Teacher blog, contains rice syrup instead of refined sugar, making it a healthier treat:

Ingredients:
1/2 c of dessicated coconut flakes
1/4-1/2 c almond flour (start with 1/4 cup)
3-4 tbsp brown rice syrup ( make sure it’s gluten-free if you’re sensitive.  Some brown rice syrup is fermented using barley, which contains gluten.)
1/4 tsp peppermint extract
1 tsp coconut oil
1/2 bar of organic vegan dark chocolate. Wayfaring Teacher uses Endangered Species bar shown here, but 80%.
Directions:
Line a dish with tin foil.
1. Place the coconut flakes in the food processor and let it run just until the coconut flakes start to release oil. Ideally you would make coconut butter and use it.
2. Place the coconut mixture/butter (whatever came out of the food processor) into a medium size bowl and add the almond flour. Mix well with a spatula.
3. Add the extract and mix. Add the syrup and mix. If you find the mixture too dry, add more brown rice syrup. It is not too sweet, so the flavor won’t be affected too much. Alternatively you can add more almond flour if the mixture is too wet.
4. Add the oil and mix well.
5. Form dough balls of the size you want your candy to be. I made balls of about 2 cm in diameter. Place them on a dish covered in tin foil. When all the balls are formed, place the dish in the freezer while you prepare the chocolate.
6. Melt your chocolate in a double boiler and take it off the heat.
7. Take the balls out of the freezer and dip each one in the chocolate, swirl with a spoon and take out. Place on tin foil. Repeat until all balls are covered in chocolate. Place in the freezer to harden.
Source: Maria, Wayfaring Teacher, a fantastic vegan recipe/cooking blog by a gorgeous traveler currently living in South Korea.

Follow Maria on Twitter: @TheVeganNomad

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