Mint-to-be Biscuits

Dairy Free
Gluten Free
Plant Based

If you’re like us, you would know that chocolate and peppermint make the perfect pair. There’s something about a refreshing pop of mint that takes chocolate and your tastebud party to a whole new level. We’ve put a (healthy) spin on the classic Mint Slice biscuit, you’ll need one of our Mint-to-be Blends and a few other simple ingredients to whip up a these mint bikkies. 

Prep Time

40 Minutes

Makes 12 Biscuits

Ingredients

For the Biscuits

  • Half a packet of our Mint-to-be Protein Ball Blend 
  • 1 Tablespoon Rice Malt Syrup
  • 1 Tablespoon Boiling Water

For the Peppermint Fondant

  • 1 1/2 cups of icing sugar, sifted
  • 3 teaspoons of Almond Milk
  • 1/2 tsp peppermint extract, or 3 drops of Dōterra Peppermint Oil

For the Chocolate Coating

  • 1 cup (250g) chopped Dark Chocolate or chocolate melts
  • 1 tablespoon of melted coconut oil

Method

  1. Preheat a fan forced oven to 160 degrees celsius and line a baking tray with baking paper.  Tear open the Baller Blends packet and pour half of the mixture (100g) into a clean mixing bowl. Add the boiling water and rice malt syrup to the mixing bowl and stir until a batter forms.  
  2. Roll out this batter onto a clean chopping board and using a cookie cutter, cut into twelve cookies, each about 5cm in diameter. Place the cookies onto the baking tray, then into to the oven to bake for 12 minutes. Then, remove from the oven and leave on the bench to cool.
  3. To make the fondant add the icing sugar, almond milk and peppermint extract to a medium sized mixing bowl and combine using a spoon until the fondant comes together. If you need to, add slightly more milk and if it becomes too soft, add more icing sugar until you can form it into a ball with your hands.
  4. Take the fondant ball and place on a surface sprinkled with icing sugar. Sprinkle more icing sugar on the top and using a rolling pin, roll it out until it is 4mm thick. Using the same cookie cutter, cut out circles and place one on top of each of the cooled biscuits. Place in the fridge.
  5. Melt the chocolate or chocolate chips and coconut oil in a medium sized microwave bowl for about 2 minutes, stirring every 30 seconds, until melted and smooth. Set aside to cool.
  6. Line another tray with baking paper, ready to place the biscuits on once you coat them in chocolate. Remove the biscuits from the fridge and one by one dip them into the melted chocolate, ensuring you cover all of the biscuits (top and bottom). I recommend using two forks to remove the biscuit from the chocolate as you can delicately place them down onto the baking paper after letting the excess run off. Repeat for all biscuits.
  7. Once all biscuits have been coated, allow the chocolate to harden by placing them in the fridge for 30 minutes. Store them in an airtight container at room temperature for 5 days, or in the fridge if you prefer cold chocolate. 

Baller Blends Newsletter

Sign up to receive delicious new recipes and exclusive discounts

We hate spam as much as you do, so we promise to only send you the tastiest recipes and specials once every 2 weeks.