Friday, June 12, 2015

Jicama Peppermint Patties

The other day I was munching on some fresh jicama sticks. I tried dipping them in coconut oil and chilling them. It made a nice candy-bar texture over the cool, crunchy inside and my imagination started spinning with the possibilities. What about peppermint patties?

I peeled a chilled jicama and cut it into quarters and thin slices. Then, with a fork, I dipped each slice in a dish of liquid coconut oil infused with a few drops of peppermint oil and laid them all out on a wax paper lined cookie sheet which went in the fridge to chill.

Then when they were chilled, I gave them a second dipping in melted chocolate (Mine was a mixture of unsweetened baking chocolate melted with a small amount of organic coconut sugar and coconut oil. You could use any favorite dark chocolate.) and returned them to the wax paper sheet and chilled again.

The result was convincingly scrumptious.

Things I want to do differently next time. 

1.) Use less coconut oil in the chocolate mixture - it melts too quickly out of the fridge. So you have to eat them really fast - which isn't difficult - but I want something a little sturdier.
2.) Let the chocolate dip be not too warm when coating the slices for the second round because the coconut oil melts off and dilutes the chocolate mixture.
3.) Make more to share - they are too good to keep to yourself. My husband ,who'd rather have a sugary fully-loaded dessert or none at all, and declines most of my healthy creations, declared these to be really good.

Come over and have one before I eat them all.

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