Honey Peppermint Chocolate Cups recipe

03 March 2017

The perfect homemade gift for mint-chocolate lovers, or a guilt-free sweet treat for yourself, from Jessica Murnane's One Part Plant


I used to eat a lot of sweets. I’m talking A LOT. Like, it might make you sick thinking about how many sweets I used to eat.

I usually went for the sticky, fruit-flavoured variety – kids that were sour and bears that were gummy. But on days when I wanted chocolate, I’d go with the classic chocolate-covered peppermint. I’d take it home, freeze it and then sit down and really focus on every single bite as I devoured it.

After I changed my diet, there was no way I was going to say goodbye to my favourite chocolate treat, so I came up with a new version. These are a little richer, a lot creamier, and the best part is they only have four ingredients (and all of them you can pronounce).

Makes 12–15 pieces

Ingredients 

2 tablespoons raw honey
1/4 teaspoon peppermint extract
120 g dairy-free chocolate or dark chocolate
Sea salt
 
Method 

In a small bowl, stir together the honey and peppermint until combined.

Arrange mini cupcake cases on a large plate or fill a mini cupcake tin with the cases if you have one.

Melt the chocolate. Fill the bottom of each cup with 1 teaspoon of the melted chocolate.

Add a small dollop of the honey mixture, then top it with another teaspoon of chocolate. Sprinkle a little sea salt on top of each cup.

Freeze the cups for an hour and keep them frozen until ready to serve.
 
Kitchen notes: Swap out the peppermint for rose, almond, anise or any oil or extract that you want to pair with chocolate.
 
One Part Plant by Jessica Murnane is out on 23rd March 2017. 

Jessica knows what it's like to have less than healthy eating habits but when her endometriosis - a chronic and painful condition - left her depressed and desperate for help, she took the advice of a friend and radically overhauled her diet. Within months, her life dramatically changed - her pain started to fade and she she felt like herself again. 
 
Jessica shares what she's learned on her way to healing her body through food. She keeps it simple and, most importantly, delicious - with a hundred allergy-friendly recipes like Creamy Mushroom Lasagna, Easy Vegetable Curry Bowls, Triple Berry Skillet Cobbler, and Chocolate Chunk Cookies. 
 
Find out more           Buy the book

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