Guest guest Posted October 29, 2007 Report Share Posted October 29, 2007 I think you DO need a Vitamix for these, but I have made them once or twice (note: it is not my recipe) and they are good. Actually, sometimes I just blend the shredded coconut with agave (or you can use the honey) and peppermint and serve it as an after dinner mint after I cater a big dinner party, etc. You can freeze these, too. :-) Erica Meltaway Peppermint Patties Have outrageously healthy and delicious fudge in less than 30 minutes! Mint layer: 3 cups dry, raw shredded coconut 1/3 cup honey or maple syrup ½ tsp. mint extract or 3 drops peppermint essential oil Chocolate or carob layer: 3 cups dry, raw shredded coconut 1/3 cup honey or maple syrup 1/8 cup organic cocoa powder or raw carob powder (add until mixture reaches desired color) ½ tsp. vanilla extract a smidgen of cayenne pepper 1/8 tsp. Celtic Sea Salt Blend the first 3 cups of coconut in a dry blender on low speed with the lid off. Use a spatula to keep things moving until the mixture becomes the consistency of butter. Make sure you do not blend so long that you separate all the oil from the coconut. This step is tricky, and takes a good blender like a Vita-Mix. If you don't have a Vita- Mix, you can still blend, although you may need to separate the coconut into 2 batches. Remove the coconut and put in a mixing bowl. Add the sweetener and mint extract. Use a spatula to mix well. Set aside. Blend the coconut for the chocolate layer. Mix the coconut in a bowl by hand with the rest of the ingredients. Separate the chocolate mixture into two halves. Take one half, and press it into the bottom of a 4 " square baking dish or other container. Put it in the freezer for 5 minutes until it is solid. Remove your dish from the freezer and add all of the mint layer. Place in the freezer again for a couple minutes. Add the second half of the chocolate mixture to the top of the mint layer. Freeze again until solid or refrigerate. Pop the meltaways out of the container by twisting or pry out with a spatula. Place on a cutting board, and cut your meltaways into the desired shape using a sharp, thin knife. Enjoy often! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2007 Report Share Posted October 30, 2007 My VistaPrint Electronic Business CardYum Erica ~ I printed this recipe out last night from www.goneraw.com I'm making it tomorrow! Thanks for the reminder! ~ Jackie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2007 Report Share Posted October 30, 2007 I printed this recipe out > last night from www.goneraw.com I'm making it tomorrow! > Thanks for the reminder! > ~ Jackie AWESOME, enjoy! ERica Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2007 Report Share Posted October 31, 2007 About how much coconut butter is made from the 3 cups shredded coconut? I don't have a vitamix so I'd like to use coconut spread from wilderness family naturals instead. Jane rawfood , " Erica " <schoolofrawk wrote: > > I think you DO need a Vitamix for these, but I have made them once or > twice (note: it is not my recipe) and they are good. Actually, > sometimes I just blend the shredded coconut with agave (or you can > use the honey) and peppermint and serve it as an after dinner mint > after I cater a big dinner party, etc. You can freeze these, too. :-) > Erica > > Meltaway Peppermint Patties > > Have outrageously healthy and delicious fudge in less than 30 minutes! > Mint layer: > > 3 cups dry, raw shredded coconut > 1/3 cup honey or maple syrup > ½ tsp. mint extract or 3 drops peppermint essential oil > > Chocolate or carob layer: > 3 cups dry, raw shredded coconut > 1/3 cup honey or maple syrup > 1/8 cup organic cocoa powder or raw carob powder > (add until mixture reaches desired color) > ½ tsp. vanilla extract > a smidgen of cayenne pepper > 1/8 tsp. Celtic Sea Salt > > Blend the first 3 cups of coconut in a dry blender on low speed with > the lid off. Use a spatula to keep things moving until the mixture > becomes the consistency of butter. Make sure you do not blend so long > that you separate all the oil from the coconut. This step is tricky, > and takes a good blender like a Vita-Mix. If you don't have a Vita- > Mix, you can still blend, although you may need to separate the > coconut into 2 batches. > > Remove the coconut and put in a mixing bowl. Add the sweetener and > mint extract. Use a spatula to mix well. Set aside. > > Blend the coconut for the chocolate layer. Mix the coconut in a bowl > by hand with the rest of the ingredients. > > Separate the chocolate mixture into two halves. Take one half, and > press it into the bottom of a 4 " square baking dish or other > container. Put it in the freezer for 5 minutes until it is solid. > Remove your dish from the freezer and add all of the mint layer. > Place in the freezer again for a couple minutes. > > Add the second half of the chocolate mixture to the top of the mint > layer. Freeze again until solid or refrigerate. > Pop the meltaways out of the container by twisting or pry out with a > spatula. Place on a cutting board, and cut your meltaways into the > desired shape using a sharp, thin knife. > > Enjoy often! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2007 Report Share Posted October 31, 2007 > About how much coconut butter is made from the 3 cups shredded > coconut? I don't have a vitamix so I'd like to use coconut spread > from wilderness family naturals instead. > > Jane You are not using coconut oil, right? You are using coconut butter? (which is HEAVENLY by the way....a good thing I cannot afford it and can't really justify it, LOL) Anyways, if so, then maybe use like 1.5 to 2 cups, max. ERica Quote Link to comment Share on other sites More sharing options...
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