Food and friends.
Two of my favourite F words.
This is a bit of a special recipe. When I mentioned on Insta recently that my fave (non-healthy) chocolate treat was a Fry’s Peppermint Cream, the lovely Sarah (@redladybird.wellness) decided to recreate a healthy version for me! I was totally blown away. You see, I’ve never met Sarah in person (although we have plans afoot) so I guess you could call her my absolute newest friend.
Little does she know that when I eat a Fry’s Peppermint Cream, without fail, it makes me think of my very oldest friend in the world, Claudine.
Claudine and I have been friends for 42 years. Yes. 42 years. She lived next-door-but-one, was an only child and soon became the fourth one in our family. Literally everything we did, we did it with Claudine, to the extent where we don’t really call each other ‘best friend’ but rather ‘sister’.
Food is so nostalgic, isn’t it. It’s amazing how a taste can take you back in time to a place or a feeling or even a person.
Fry’s Peppermint Cream is an English chocolate bar that Claudine and I both grew up devouring. I did a little happy dance when I saw them stocked in my local Woolies’ imports aisle. It was a happy but dangerous discovery haha.
Well, now I can enjoy the taste of a FPC without all the nasty refined sugar and god-knows-what-else is in there. Hurray! Thanks so much, Sarah, for creating this Healthy Fry’s Peppermint Cream and allowing me to share it on the blog. You’re one in a million.
As, my dear Claude, are you. x
1 Cup Coconut Butter
2 Tbs Rice Malt Syrup
3 Tbs Coconut Oil
1 Cup Desiccated Coconut
2 to 3 Drops Peppermint Oil
Raw Chocolate Coating:
1 cup Coconut Oil
1/2 cup raw Cacao Powder
2 Tbs Rice Malt Syrup
Or use Lindt Dark Chocolate
- To make the filling, place all the ingredients, except the desiccated coconut and oil, into a saucepan. Over a low heat, stir together until combined, then stir in desiccated coconut and add oil to desired taste.
- Line a container with baking paper and press the mixture into it.
- Freeze to set.
- Cut into bars before coating in chocolate.
- For the chocolate, place all ingredients in a double boiler, stirring until smooth and combined.
Allow to cool slightly.
- Coat the bars with chocolate and refreeze. Allow 5-10 minutes before serving from the freezer.
Thanks again, Sarah, you’re awesome!
Sarah also has a great blog you should go check out, Sugar Lumps.