Matcha Mint Chocolate Domes
Chocolate Mint Biscuits
- 80g (1/2 cup) buckwheat soaked 1 hour, sprouted 12 hours
- 60g (1/2 cup) ground almonds
- 30g (2 tbsp) water
- 75g (1/3 cup) coconut sugar powdered
- 25g (1/8 cup) xylitol powdered
- 1 tsp tamari
- 25g (1/4 cup) cacao powder
- 15g (1 tbsp) coconut flour
- 5g (1 tbsp) psyllium husk
- pinch sea salt
- 4 drops peppermint essential oil
- 30g (1/8 cup) minted buckwheat optional for texture
- 125g (3/4 cup) cashews soaked 20 mins - 1 hour
- 1 tsp probiotic powder or content of 2 capsules
- 50g (1/3 cup) water as little as needed to blend
- 1 recipe fermented cashew
- 75g (1/3 cup) xylitol powdered
- 75g (1/3 cup) coconut oil melted
- 15g (1 tbsp) lemon juice
- 2 tsp matcha tea powder ceremonial grade/bright as possible
- 4 drops vanilla medicine flower extract
- 50g (1/4 cup) coconut oil softened
- 100g (1/2 cup) xylitol powdered
- 8-10 drops peppermint essential oil
Mint Chocolate Coating
- 100g (3.5 oz) Elevated Cacao's Mint Chocolate or cacao paste
- 40g (1/4 cup) coconut oil
- 40g (1/4 cup) maple or honey
- 40g (1/4 cup) minted buckwheat
- 1/2 tsp tamari
- pinch sea salt
Mint Chocolate Biscuits
- Before using the buckwheat, give it another rinse in a sieve and then allow it to drip dry for 5 minutes to remove as much excess water as possible. Any excess water will change the texture and dilute flavour.
- Blend the first set of ingredients in a food processor or blender to break it down into a fine paste. We want it as smooth as possible.
- Transfer to a bowl, add the remaining ingredients and whisk to combine.
- Moisten your hands a little so the dough doesn’t stick to them and transfer the dough to a teflex sheet or greaseproof paper. Roll the dough between two pieces of your chosen paper to about ¼ inch thickness. Dust the sheet with cacao powder so the dough doesn't stick.
- Using a ring mould slightly larger than the diameter of the sphere moulds you’ll be using for the cheesecakes.
- Transfer to a mesh tray and dry at 115f for 10 hours or until dry and crisp on the outside, a little moist inside.
- Allow the biscuits to cool before applying the creme.
- Blend the cashews with the probiotic powder and just enough water to create a thick mixture.
- Transfer to a mixing bowl, press cling film or greaseproof paper right down on top of the mixture so as to not form a crust on top and pop in a warm space for 12 - 24 hours.
- The mixture should be aerated and slightly sour smelling when you check on it.
- Combine all ingredients in a blender until smooth.
- If the mixture looks seized, allow it to run in the food processor for a few minutes or until it’s smooth and silky looking. Alternatively, melt it down over a double boiler.
- Fill the cavities of the mould you’re using (this is the one I used) ½ way and insert an assembled biscuit. It should go in so the biscuit is exposed and the creme is inside the cream.
- Place in the freezer for 1 hour or until fully set.
- Use a vitamix or coffee grinder to powder the xylitol so it’s the consistency of icing sugar. If you are using this from storage, the xylitol can tend to clump up. In that case, run it through a sieve.
- Combine all ingredients in a medium bowl and mix using your finger tips. We don’t want too much heat in there ( from the palms of hands).
- Spread the creme on top of the biscuits, about 1/4 inch thickness, and pop into the freezer to set, about 5-10 mins.
Mint Chocolate Coating
- Melt the chocolate and coconut oil over a double boiler.
- Remove from the heat and whisk in the remaining ingredients.
- Enrobe the spheres in the chocolate coating. ( Follow this enrobing video if you’re new to working with chocolate )
- Store in the fridge a few days and in the freezer for several months.
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