1/2 teaspoon vanilla paste (I made my own - you could also use vanilla extract)
2 tablespoons extra virgin coconut oil
1 cup raw cashews
1 cup desiccated coconut
2 tablespoons maple syrup
2 tablespoons coconut cream (refrigerated)
1 teaspoon peppermint extract
Chocolate half First blitz the almonds in the food processor until you reach your preferred texture (I prefer to reach a very fine, almost almond meal consistency).
Then add the remaining ingredients and blitz until combined. You should be able to use your hands to make the mixture stick together in one lump, if you can't, add more coconut oil.
Put your combined lump of chocolate half in the fridge or freezer.
Mint half Next, add the mint half ingredients into your food processor (I didn't bother washing from the previous mix). Blitz until combined.
Take out your chocolate lump out of the fridge or freezer, and roll (with your hands) into a square shape, a few inches thick. It doesn't have to be perfect.
Add your mint half on top - it will be slightly stickier than the chocolate.
Chop into long strips and then little squares with a knife or spatula, and then roll those squares into small balls with your hands. Your hands will get messy!
Place your choc mint bliss balls onto a flat container, trying not to let each ball touch so they don't stick, and place in the fridge. You can eat straight away, but they are better when left overnight.