Peppermint Bounty Bombs

Tofu Bolognese



1 cup buckwheat and 1 cup dates soaked in boiling water

1 cup raw almonds, cashews or a mix

4 tablespoons melted coconut oil and 3 tablespoons raw cacao powder

1/2 teaspoon Himalayan salt and 1/2 teaspoon vanilla bean paste


1 cup soaked raw cashews and 1 cup thread coconut

1/4 cup pure maple syrup and 1/4 cup melted coconut oil

2/3 cup coconut cream or plain coconut yoghurt

1 teaspoon vanilla bean paste and pinch salt

10-15 drops of pure essential peppermint oil to taste


Melted vegan chocolate of your choice



* Whizz all centre ingredients together in a food processor then press into small silicone moulds and place in freezer.
* Next whizz all the base ingredients together in the food processor. 
* Add this to the moulds, gently press in and put back into the freezer.
* Once they have set, turn out each mould upside down and dip into the melted chocolate
* Before the chocolate has set hard, top with thread coconut


Source: From The Heart Wholefood Cafe