Creamy peppermint chocolate Christmas Trees…the perfect advent calendar candy or after dinner treat!
I had intended for these to fill our little wooden advent calendar but unfortunately they went down too well with my little niece and nephew so they were demolished in less than 24 hours.
The filling is super simple to make, just soaked cashews, coconut oil and either stevia, maple syrup or honey depending on your preference. All options are given in the recipe. Not forgetting the peppermint extract.
I then coated them Dr Coys Nutritional Chocolate, mint but of course.
I actually had some leftover filling so I froze it in a little mini muffin tray and coated them just like the trees. Little mini peppermint patties if you like and they went down SO well with a couple of friends. Such a simple dessert or after dinner treat to whip up for over the Christmas period. Who needs shop bought after dinner mints when you can have these!!!!
That said, you could totally change the flavour profile of these…go all out coconut with coconut extract and some of Dr Coys Coconut Chocolate to coat or a lemon filling with coconut chocolate coating would also work a treat!
The filling just needs to be frozen for a couple of hours or overnight before coating and then you can store these in the fridge for up to two weeks or freezer for up to one month. Remove from the fridge about 10 minutes before serving so the filling is nice and creamy!
You can of course pop them into your homemade or empty and waiting to be filled advent calendar. Wrap the little sweets in foil papers and just make sure your calendar is not sitting somewhere near direct heat!
I definitely should have made a double batch of these… Even as a little Christmas gift they would be brilliant! A healthy treat to enjoy over the holidays!
Do you have any alternative advent calendar traditions in your house or a way of counting down the days till Christmas?
Peppermint Cream Chocolate Christmas Trees
Keywords: blender dessert snack gluten-free grain free low-carb paleo soy-free sugar-free cashew nuts coconut coconut oil coconut milk
Ingredients (10 -12 small trees)
- 1/4 cup (60g) raw cashews
- 1/4 cup (55g) coconut oil, melted
- 30ml (2 tbsp) unsweetened almond milk or full fat coconut milk
- 1 tbsp (10g) powdered Dr Coys stevia erylite or 1 tbsp (20g) maple syrup or 1 tbsp (20g) raw honey
- 1/4 tsp peppermint extract, not essence
- 3 bars of Dr Coys Mint Nutritional Chocolate or 3.5oz (100g) dark chocolate of choice
- 1/2 tbsp (7g) coconut oil
Place cashews in a bowl, cover with cold water and soak overnight in the fridge. Drain and rinse.
Place the nuts into a high speed blender and blend with all filling ingredients until silky smooth.
Pour into your silicon mold.
Place into the freezer and leave to set for at least 2 hours or overnight.
Finely chop the chocolate and place in to a microwave safe bowl or jug. Melt in the microwave. Heat for 30 seconds, remove and stir, return to the microwave a repeat twice more. Add in the coconut oil and stir so that it melts and thins out the chocolate.
Remove the filling from the mold. Line a small flat tray with baking paper.
One at a time place the set fillings into the melted chocolate. Remove with a fork and a spoon, using the fork to lift it up and the spoon to ensure it doesn’t fall back in. Tap off the excess and gently place onto your prepared tray. Repeat to coat the remainder. Place into the fridge to set for 30 minutes. Store in the fridge in a seal tight container for up to two weeks or freezer for up to one month.
Remove from the fridge 5-10 minutes before serving if you want to indulge in a creamier softer fondant like filling!