Who LOVES themselves an Arnotts mint slice biscuit??
Hubby sure does! I’m more of a toffee pop fan myself, check out that recipe HERE
Anyway, I set about recreating these fan favourite and I must say, these turned out pretty darn good if I do say so!
They do require a bit of prep work in terms of soaking the cashews in advance but I promise they’re worth it!
Please make sure when you’re using essential oils in baking that you ONLY use dōTERRA oils. If you want to use essence, then go ahead and taste to your liking!
Enjoy these guys!
Chocolate Mint Biscuits
Soak cashew nuts in water and leave for 4 hours minimum.
Soak dates for 5 minutes in water, then add all biscuit ingredients to a food processor and process until it comes together to a course crumb consistency.
Press the biscuit base into a lined slice tin and transfer into the fridge for an hour. Meanwhile, make the cashew cream.
In a high speed blender, place cashews, coconut oil, coconut cream and syrup and blend until perfectly creamy. Add essential oils and taste test, add another drop of two if necessary.
Transfer the cashew cream into a shallow bottom glass and transfer to the fridge for an hour to harden slightly
Remove the Biscuit base from the fridge and pull the slice out of the tin then use a circular cookie cutter (or glass jar!) to cut out cookies and place back on a baking sheet.
Take the hardened cashew cream and spoon 2 teaspoons on top of the bases and smooth with a knife. Top all bases the return to the fridge while you melt the chocolate.
Melt chocolate over a double boiler and then drizzle over the top of each biscuit, smoothing down the sides with a knife. Return to the fridge for 10 minutes to set before enjoying.
Store these in the fridge. Will keep for 5 days. The defrost very well when frozen also.