Dark Chocolate Dinner Mints with Oats

It is Monday, the start to a new week, and I just had my first day of training in a new job - chocolate is needed!

Yes, we have two sweet treats in a row on this here blog, because... Actually, no reason is required! All you need is a cuppa and putting your feet up. If you crush these up - come to think of it - they might make for a tasty ice cream crumble actually! Why didn't I think of this before it was too late?! These disappeared in the flashest of flashes.

Dark Chocolate Dinner Mints with Oats
(Makes 1 small cake tin's worth)

75g cocoa butter
2 tbsp cashew butter (or other nut butter)
1/2 tsp vanilla extract
2-3 tbsp syrup (I used agave, but maple syrup works well too!)
5-8 tbsp unsweetened cocoa (depends on how dark you like it)
1-2 tsp peppermint extract (unless you have that really strong stuff that you only need a few drops of!)
About 50 grams of toasted oats


- Start by having a small frying pan on low heat and add your cocoa butter, once it starts to melt add your cashew butter. Stir until they are both mixed well and melted.

- Now, turn off the heat and stir through the syrup, vanilla and the cocoa powder. Then, gentrly fold in the peppermint extract and the oats, making sure it is all covered. Add more oats if you want to bulk out the chocolate a little.

- Divide between small confectionary cupcake cases (I used silicone ones), or simply spread over some clingfilm or baking parchment on a plate and leave it to set in the fridge for a couple of hours.

Once set - it's ready to serve! I find these are perfect after-dinner chocolate mints ^ ^ And I hope you like them!


Recipe based on:
http://ragnhildnordrum.com/?p=4723 but altered by yours truly *smiles*

- Jules