Shredded coconut boasts a wealth of fiber, B vitamins, and essential minerals such as copper, manganese, and iron. These nutrients play vital roles in boosting energy levels, while the fiber content aids in regulating digestion and preventing abrupt spikes in blood sugar levels.

The inclusion of spirulina adds a subtle yet impactful touch paired with the dark chocolate, which are abundant in antioxidants, these ingredients actively combat free radicals. Free radicals, generated through metabolic processes or encountered in the environment, can induce oxidative stress, potentially leading to a range of health complications over time. Thus, the combination of spirulina and dark chocolate offers a defence against these harmful molecules, promoting overall well-being.

Maca originating in the Peruvian Andes has been used for thousands of years as food and medication traditionally used to treat respiratory conditions and rheumatic disease; in recent years it’s claims of relieving menopause symptoms and increasing libido, energy and fertility, more studies are needed to support these claims. The flavour is a pleasant almost nutmeg like taste and aroma.

Peppermint Cream Filling:

• 1 cup unsweetened dried shredded coconut

• ¼ cup agave nectar (or honey, maple syrup)

• 3 drops pure food-grade peppermint essential oil

• 6 drops liquid stevia

• 1 tsp spirulina powder

• 1 tbsp of maca

Instructions:

1.    In a food processor, combine the shredded coconut, agave nectar, peppermint oil, and liquid stevia. Process until a coarse paste forms, ensuring the coconut breaks down thoroughly.

2.    Add the spirulina powder and continue processing until well mixed. Form the mixture into a ball.

3.    Line a flat surface with parchment paper. Place the peppermint ball in the center, along with any excess oil, and cover it loosely with another piece of parchment paper.

4.    Use a rolling pin to flatten the ball into a slab about 5mm thick. Use a round cookie cutter (approximately 40mm in diameter) to cut the dough into rounds. Place the rounds on a parchment-lined plate. Repeat with any remaining dough, forming additional rounds.

5.    Freeze the rounds for 30 minutes to set.

Chocolate Coating:

• 150 grams dark chocolate, (use vegan chocolate if you wish) melted gently (see instructions below)

 Instructions:

1.    Gently melt the dark chocolate in a non-metal bowl placed over a pan of barely simmering water. Stir gently with a rubber spatula until fully melted. Ensure the bowl does not touch the boiling water.

2.    Once melted, remove the chocolate from heat. If it begins to solidify, place it over very low heat to re-melt as needed.

Assembly:

1.    Using a fork, dip each cold peppermint round into the melted chocolate until fully coated. Quickly remove and tap the fork against the pan to shake off any excess chocolate.

2.    Transfer the coated rounds to a large plate lined with parchment paper. Repeat with the remaining rounds. If there's any chocolate left over, drizzle it over the rounds for decorative stripes.

3.    Return the rounds to the fridge until the chocolate sets, about 20 to 30 minutes.

4.    Once set, these treats will remain solid at room temperature but are best enjoyed cold. Store them wrapped in the refrigerator, where they will keep for several weeks.

Indulge in these delightful Dark Chocolate Peppermint Creams for a luxurious treat that combines the refreshing taste of peppermint with the richness of dark chocolate. Enjoy them chilled straight from the fridge for the ultimate experience.