Clean chocolate mint bombs – Hedi Hearts Clean Eating Recipes


I really enjoyed my advent healthy recipe series. We started with Special Chai granola which is full of festive flavours and tastes amazing when covered in almond or hazelnut milk.

Special Chai Granola with cranberries, cashews and dark chocolate chips
Special Chai Granola with cranberries, cashews and dark chocolate chips

Next up were the irresistible Doughnuts  which are my take on the healthier version of Krispy Kreme.

Healthier Krispy Kreme Doughnuts
Healthier Krispy Kreme Doughnuts

Last week was Raw Buckwheat choco love hearts , something a bit more different , but a sweet little treat, which I personally think would make a lovely gift whether it is Christmas, Valentine or your loved one birthday.

Raw Chocolate Buckwheat hearts
Raw Chocolate Buckwheat hearts

Last but definitively not the last are my Chocolate mint bombs
These clean chocolate mint bombs dipped in luscious dark chocolate are a great no-bake, festive and healthy snack that comes together in just 10 minutes. That’s the way I like. Although I do like baking, making and cooking I don’t want to spend too long in the kitchen. I think these little treats might just save you from eating junk treats this Christmas .Make a double batch , keep them in the fridge and pop them in your mouth throughout the day or whenever another craving strikes in.Try to swap these for Cadbury Roses or Heroes, they are equally good…no actually they are better and good for you!mint bombs 3mint bombs 2

1 cup pitted dates
1 cup strong mint tea
½ cup of ground flaxseeds
¼ cup of ground almonds
2 tbsp Extra-Virgin Organic Raw Coconut Oil
1 tbsp Raw Cacao Powder
1 tbsp Brown Rice Syrup
1 tsp mint extract or handful of fresh mint, finely chopped
Start with soaking the dates in the mint tea for an hour or so. Get a plate/dish and line it with baking paper. Next drain the dates, add all ingredients into a food processor and blend until well combined. Roll into small balls and put in the prepared dish. Pop in the freezer to set. In the meantime make the chocolate with 2 tbsp melted coconut oil, 2 tbsp raw cacao and 1 tbsp brown rice syrup. Whisk all ingredients in a small bowl and dip chilled truffles into chocolate. Store in the fridge or freezer.

Much love,

Author Hedi Hearts
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