After Eights of the healthy variety

 

I quite like an After Eight to round off a meal but- well – they’re just a load of sugary stuff encased in not-too-good-for-you sweetened chocolate, so I only ever have them if offered to me in an Indian restaurant. Over the last couple of years I’ve been slowly but surely creating healthy versions of really unhealthy classics such as the Bounty Bar and Ferrero Rocher! These After Eights are my latest… tell me how you get on! Apologies for the lack of measurements – I seem to have fallen into the habit of messing around and assuming that everyone is OK with that! Go with the flow…

Ingredients for the filling

  • Raw cashew nuts soaked overnight: I filled a 500ml measuring jug with the cashews
  • Coconut oil – a tablespoon or two
  • A dash of maple syrup
  • A couple of drops of essential peppermint oil:  I used my DŌTerra ones and they’re super powerful so go easy!

Ingredients for chocolate casing

  • Real Food Source dark chocolate buttons sweetened with coconut palm sugar. If it’s a faff getting those, you could simply get a very dark chocolate (I’m talking 85% or more) from the supermarket

Step 1

Drain the cashew nuts thoroughly and blitz them in a super powerful blender along with the coconut oil, a teaspoon (or tablespoon if you must!!) of maple syrup. You want to end up with a very smooth, thick and somewhat oil paste – more of a dough really.

Step 2

Heat your chocolate over a bain marie to melt whilst doing the next steps

Step 3

Carefully add your peppermint oil, one drop at a time. Go easy, mix well and taste until you get the right level of mintiness for you.

Step 4

Turn your minty dough onto a silicon sheet and spread it out initially with your hands before placing a second silicon sheet over the top. Now you can use a rolling pin to roll your mint filling to the right thickness. If it’s too thin you’ll struggle with the next steps but if it’s too thick then it’s not really an After Eight. Play around: after all, it’s dough, and if you get it wrong, you can always roll it out again!

Step 5

Use a square pastry cutter to make squares in your mint dough but at this point, don’t try and extract them as they will be too soft. So pop them into the fridge to allow the coconut oil to harden and set them.

Step 6

Once set, you should be able to coat them in the melted chocolate. Keep going until you have used up all the mint filling! Set them in the fridge and store them in a glass container in the fridge ready to impress everyone with them at the end of a meal!

The A-MAZ-ING thing is that my middle son, who is 16 and has been fussy FOREVER – well, he actually loves them! Result!