Chocolate Mint Dips

Makes 14

There’s nothing to say you can’t make these all year round but there is something so wintery and festive about peppermint that I love. They’re gorgeous by the fire with some hot chocolate.

Preheat the oven to 180’C. Mix together the ground almonds, cacao powder and a good pinch of sea salt in a large bowl.

While mixing, add in the maple syrup, coconut oil and peppermint extract.

Shape the mixture into a large ball and roll it out on a clean surface until about half an inch thick. Don’t worry about the edges cracking, just use a cookie cutter or small glass to cut cookie shapes from the middle. Lay them out on a roasting tray lined with baking paper. Reshape and roll the mixture as needed.

Bake at 180’C for about 12-15 minutes until starting to crisp. Then leave to cool completely on the tray on a wire rack.

Once they’re cool, melt the chocolate and whisk it together with the coconut oil and peppermint extract. Lay baking paper out on a chopping board. Dip each cookie in chocolate to coat, shake off any extra and leave them on the chopping board in the fridge to set.