I fed these to a SADdie, without comment, and she said – ‘What did you make…gluten free girl scout cookies?”
Jst saying… these are as close to the real deal as you’re going to get in this life (without selling out). Thin wafers of mint-chocolate cookie are encased in a chocolate ganache.
These are best out of the freezer – of course that could be years of training speaking.
2 cup almonds flour from making almond milk, dehydrated and ground
3 drops peppermint oil
½ cup coconut, ground into powder, (I use my coffee grinder)
½ cup cacao powder, (use a really high quality)
8 medjool dates, pitted
¼ cup water
¼ teaspoon sea salt
1 RECIPE Chocolate Ganache, from my profile page
4 drop or more peppermint oil, to add to the ganache
In the bowl of your Food Processor, combine the almond flour, peppermint oil, coconut, and cacao powder. Grind till fine and homogeneous. Add the dates, water, and salt and process until the mixture comes together in a smooth ball, like cookie dough.
Heavily ‘flour’ a silpat or parchment paper with cacao powder and place the dough on the surface. ‘Flour’ the dough with cacao powder and roll out to 1/8 inch thickness.
Cut into 1 1/2 inch circles with a small cutter. Place on dehydrator sheets and dehydrate at 110 degrees for at least 10 hours, or until very crisp.
Follow directions for making Ganache, stirring in enough peppermint essential oil to make the ganache mint-chocolatey—be VERY careful! Too much peppermint will give you a ‘toothpaste’ taste. I like about 4 drops. Let the ganache chill until thickening, but still flowing (about 10 minutes in the fridge, stirring every so often)
Using a Fork, Dip each chocolate wafer into the peppermint ganache, hitting the fork gently against the side of the bowl to shake excess off. Place on a clean parchment paper and transfer to the fridge or freezer to set. Place in a container and keep in the fridge or freezer.