I noticed this when the weather dipped to cooler temperatures. With the recent swing back to Houston’s humid summer temperatures, I noticed it again.
My kitchen barometer is the coconut oil.
During the summer it was a liquid and during the cooler days, it becomes solid.
Other things that melt in Houston: massage bars, solid hair conditioner and chocolate. Those warnings about using expedited shipping so that your items don’t spoil? Well, let it be known: chocolate will melt en route to my home. Thank goodness it still tasted great. That massage bar, unfortunately, could not be salvaged.
Wipe away your tears with these fantastic raw peppermint patties. They were delicious and you would never have known they were raw. A buttery mint filling courtesy of ground cashews and coconut flour with a touch of coconut oil is enveloped by a thick chocolate coating.
They may look like lumps of coal, but they certainly did not taste like it. 😉
I don’t know whether it was the temperature or the humidity, but I had a bit of trouble making these homemade peppermint patties. I have made chocolate truffles before – classic lemon bittersweet chocolate truffles, chocolate peanut butter truffles and even raw maca chocolates – but this was the first time my chocolate turned out more like play dough instead of a thinner liquid! This meant I had a much thicker coating for my peppermint patties which I wrapped around with my hands. Double the chocolate, which was great, since they tasted fantastic.
Also a note about coconut flour (again): it is defatted ground coconut so it lends a different texture. It also absorbs a lot of liquid, which is why it is so different than regular dried coconut. I am also convinced that different brands absorb more, so adjust the recipe as you go. I ended up adding more coconut flour since it was too liquidy with the original recipe. If you don’t have coconut flour, try these recipes that use dried coconut instead.
This recipe is courtesy of The Simply Raw Kitchen. The cookbook is from a raw restaurant in Ottawa, Simply Raw Express, and features both cooked and raw recipes (despite what the title may suggest otherwise). All vegan and whole-foods based. All gluten-free. With a bit of Austrian in her background, some of her Eastern European-inspired dishes really called to me: Austrian Blaukraut, Krautfleckerl, Lovage (Chickpea) Dumplings, Mushroom Goulash as well as Lemon Dill Cheeze and Aged Peppercorn Cheeze. However, it was her collection of (mostly raw) desserts that I could not shake from my mind: Better Pecan Pie with Shortbread Crust, Austrian Linzer Squares, Cloud Lime Pie, Orange Chocolate Blossom Tart, Holiday Nut Nog.
I know I say it all the time, but I really want to share this cookbook with you. Thankfully the publisher is letting me give a cookbook to one reader living in the US or Canada. To be entered, please leave a comment here, telling me which recipe you’d like to try the most (or if you have a recipe from Natasha that you recommend). Have a look through the index of The Simply Raw Kitchen on amazon (or my list below) or pick something from her website and tell me what you want to cook the most. I will randomly select a winner on December 7, 2013. Good luck!
Other recipes shared from The Simply Raw Kitchen:
Raw Peppermint Patties
Adapted from The Simply Raw Kitchen
1/3 cup cashews, ground into a flour
1/3 cup + 2 tbsp coconut flour, divided
1/4 cup coconut oil
3 tbsp maple syrup
2.5 tsp mint extract
1. In a food processor, process cashews into a fine flour if not done previously. Add a portion of coconut flour to make sure you don’t turn it into a butter. Blend all remaining ingredients (only with 1/3 cup coconut flour). I found mine too oily, so I added the remainder of the coconut flour until it was more firm. Roll into bite-sized balls, then pat them flat. Place in a container/plate and freeze for at least 30 minutes, until firm.
3 tbsp grated cacao butter
1 tbsp melted coconut oil
1/4 cup cocoa powder
2 tbsp maple syrup (or to taste)
1/2 tsp vanilla extract
1. Natasha recommends processing all of the ingredients in a food processor until it turns into a sauce. This didn’t work for me, so I heated it in the microwave for a few seconds to melt it… and then it became softer (and thicker so I could only coat half the patties), with a consistency more like playdough. I used my fingers to wrap it around the frozen patties. Alternatively, you could try the chocolate coating from this magic shell which is simply melted chocolate and coconut oil. Freeze chocolate-coated patties again, until hardened, at least 30 minutes. Prior to serving, allow to thaw 5-10 minutes, if you can wait that long!
Makes 15 patties.