At Christmas time I tried to be sooo patient while waiting for dessert to come. Mom would put out all her baked good on a big crystal platter and she would put a box of After Eights out with them. I always went straight for the After Eights. I would grab one or two and then go play with my cousins. Come back for more over and over again until they were gone. I love mint. The crisp minty flavor and the chocolate combined just makes me melt.

I made mint truffles earlier this year. See post here. The mint ones were good but I wasn't satisfied with the mint centre like I was with store bought ones. I needed to find something creamier. So I thought cashew butter would be perfect. With a bit of honey to sweeten it up and instead of mint leaves I used mint extract and they turned out just as I had hoped.

Seriously you have to come over and taste these! They are sooo creamy. Here is the recipe.

This is my healthier verson of the traditional after eights. It's easy, delicious and perfect for the holiday season!


Creamy Middle

  • 3/4 cup cashew butter
  • 1/2 tsp. mint extract
  • 2 tsp. honey
  • 1/4 cup coconut oil

Chocolate Shell
  • 2 large mint chocolate bars

- or -

  • 1/2 cup cacao butter
  • 1/2 tsp mint extract
  • 1/2 cup cacao powder
  • 1/4 cup unpasturized honey
  • 1 tsp. pure vanilla extract
  • 1/4 cup cashew butter

- or -

  • 1 tsp coconut oil
  • 1 cup dark chocolate chips
  • 1/2 tsp. mint extract

What to do

1. Heat a pan on low heat until warm. Take off heat and add creamy middle ingredients. Mix well and then pour into a square baking dish, lined with parchment paper (this is a must). Put the baking dish into the freezer for 2-3 hours.

2. Once the middle layer is frozen, melt HALF of your chocolate in a warm pan like you did with the creamy middle. Pour the chocolate sauce on top of the creamy middle layer and then put back into the freezer for another 2-3 hours until frozen.

3. Once the top layer is frozen take the baking dish out of the freezer. Take the frozen layers out of the baking dish by grabbing onto the parchment paper. Flip it over and place back onto the parchment paper and put back into the baking dish. Melt the last half of your chocolate and pour on top. Coat the top evenly and place into the freezer for another 2-3 hours.

4. Once frozen take out of the freezer and gently place onto a cutting board. Cut into squares with a sharp knife. This step is a bit messy but you'll get the hang of it. Serve right away. Do not let sit out. Keep stored in the freezer.


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