GLUTEN FREE & REFINED SUGAR FREE!
So fresh and so clean!
Place desiccated coconut and raw cashews into a food processor and blend until a biscuit crumble.
Add peppermint oil and rice malt syrup.
Blend until it forms a soft chewy dough.
Remove 1/4 of the mix into a seperate bowl and role into small balls (this is for the white middle section)
Blend until evenly mixed through.
Role mermaid dough into large balls, then press a hole into the middle of each ball. Place the small white ball into the centre. Fold the mermaid dough over the top. Keep rolling until you have a perfect circular shape.
Place in freezer for an hour.
Proceed to make vegan vanilla chocolate
Place coconut oil, cacao butter and rice malt syrup into a bowl and whisk together until all ingredients are combined.
TIP: Make sure that all the rice malt syrup is mixed through throughly. It may drop to the bottom as it’s heavier.
Slowly add raw cacao powder and whisk until all ingredients are mixed through.
TIP: If your cacao powder is lumpy, make sure you use a sift to remove any lumps. Otherwise you will have pockets of cacao powder throughout the chocolate.
Add vanilla bean powder or paste and whisk through.
Remove frozen balls from the freezer and dip one by one into the vegan vanilla chocolate coating the balls evenly.
Place into fridge until set.
If you want to skip making the vanilla vegan chocolate from scratch, you can always purchase a block of vegan chocolate and melt it down. The choice is yours beautiful! xx