You’ve met my gal pal Sam before – in case you’re new to the site, you can find out more about Sam here. Sam is a therapeutic chef and her latest project has landed her as head chef at Australia’s Cabarita Ocean retreat, just out of Byron Bay. Her blog is buzzing with activity featuring recipes, articles and all things inspirational – be sure to take a peek. I’ve featured several of Sam’s foodtastic recipes on the site before, including her Tumeric and Passionfruit Aioli and her Byron Love Cake. This is one of her latest treats – Peppermint Paleo Crunch. The name alone sounds good enough to eat!
Sam will be In Melbourne for her Organic Superfoods Masterclass next month – I will be there and if you want to join in on the fun (and learn a thing or two).
Peppermint Paleo Crunch
The ultimate raw Paleo treat – no cooking required.
I’m becoming more and more intrigued by the Paleo way of life. The more I read, the more it makes sense, especially from an unprocessed, wholefoods point of view. Essentially it’s about minimising your grain intake and upping the ante on premium organic meat and enjoying an abundance of sustainable fish. Most importantly it’s all about hunter-gatherer, so masses of great vegetables are a must.
Therefore I’ve been experimenting with snacks to eat while on this pathway and I’ve come up with a ripsnorter of a treat! It needs refrigerating in the warmer weather, which we’re loving here in Byron this summer. Substitute the nuts, dried fruit and seeds for whatever you have in your pantry and just use more vanilla or maybe lemon essence or zest if you have no peppermint oil.
¾ cup currants
¾ cup dried apricots
¾ cup hazelnuts
¾ cup Brazil nuts
¾ cup sunflower seeds – activated if possible
¾ cup cacao
¾ cup shredded coconut
2 teaspoons vanilla
3 teaspoons peppermint oil (food grade)
2 teaspoons agave syrup
1½ cup coconut oil, melted – plus a little extra for greasing
Line a rectangular or square cake tin with baking paper. Bruch with coconut oil
In a food processor, blitz currants, apricots nut and seeds until they resemble coarse breadcrumbs
Add cacao, ½ cup shredded coconut, vanilla, peppermint and agave
Fold through melted coconut oil
Press into the lined tin, scatter remaining shredded coconut on top
Refrigerate for at lest 4 hours to allow to set
Turn out onto a board when hard and cut into squares
Keep chilled and use within 5 days