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Peppermint is one of my favorite flavours and I love using the oil (and it goes so well with chocolate!). Apart from it smelling amazeballs, it has long been used as a remedy for digestion, and is even sold commercially to relive symptoms of irritable bowel syndrome. It is antispasmodic and carminative, and has shown to be successful in alleviating colic, flatulence, gastrointestinal cramps, and diarrhoea. Brewing yourself a nice cup of fresh peppermint tea can be a useful aid to digestive distress especially after a heavy meal.

Peppermint oil also has antimicrobial and antiviral properties. It’s fantastic for treating sore throats and respiratory ailments thanks to its main active ingredient, menthol.This snack also has a big whack of omega 3’s! These good fats support the cardiovascular, reproductive, immune, and nervous systems and are also anti-inflammatory!


½ cup roughly processed buckwheat flour*
¼ cup + 2 tablespoons cacao powder
1 cup pecans
15 medjool dates, pitted
2 teaspoons coconut oil
½ teaspoon salt
1/2 cup of desiccated coconut

  • In a food processor, blitz the pecans, buckwheat flour, salt, coconut and cacao till nuts have nicely crumbled

  • Add one by one, the coconut oil, then the medjool dates, until it all blends together into a doughy texture that should hold together

  • Line a 9 inch square baking tin with baking paper

  • Press the dough evenly into the bottom of the tin

  • Freeze to set

*Buckwheat flour is easy to make, simply blend buckwheat kernels in a high powered blender. Avoid over blending, you still want a few chunks in there and this will give it a nice biscuit texture.

1 heaped cup of cashews, soaked overnight
½ cup coconut oil
½ cup maple syrup
¼ cup coconut butter*
4 drops of peppermint essential oil
1 teaspoon vanilla paste
2 pinches of salt

  • Add all ingredients into a food processor and blend everything till nice and creamy

  • Spread filling evenly over the biscuit layer and set in the freezer

¾ cup cashews, soaked overnigh
t½ cup coconut oil
½ cup cacao powder
¼ cup maple syrup
½ teaspoon vanilla paste

  • Blend the topping ingredients at a high speed until it resembles creamy melted chocolate

  • Spread over the top of the peppermint cream layer, (be sure that the cream layer has set)

  • Set in the freezer

Note: As I’ve used a very small amount of the pure peppermint oil in this recipe and not the flavouring, it is best not shared with little ones and best avoided if you are pregnant other wise use peppermint flavoring can be used.



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