Mini Peppermint Crisp Puddings

Mini Peppermint Crisps

• Ingredients
  • 100 ml (1/3 cup + 1 tbsp + 1 tsp) CremoVita or Soyatoo boxed cream
  • 30 ml (2 tbsp) non dairy milk
  • 20 g (2 tbsp) tapioca starch
  • 30 ml (2 tbsp) brown rice syrup
  • 2 tbsp brown sugar
  • 1/2 tsp vanilla (or 1/4 tsp vanilla and 1/4 tsp mint depending on preference)
  • a couple pinches of salt
  • 10-12 vegan coconut based biscuits
  • 60 g mint chocolate, grated or cut finely

• Directions/Method
  1. Combine the milk and tapioca starch in a small saucepan and whisk together until combined. Whisk in brown rice syrup, sugar, and vanilla. Heat over medium until it thickens considerably and mix in the salt. Set aside to cool for 15 minutes.
  2. Whip the cream up with a stand mixer or hand blender (or whisk – I’m sure it’ll work but I’m too lazy). Spoon the caramel in and whip together until completely blended.
  3. As you can see in the picture above, I used two dessert bowls but you can divvy it up in ramekins or whatever you’d like. Just layer biscuits, then cream, then mint chocolate and repeat!
  4. Refrigerate for several hours for the cream to firm up and soak through the cookies a bit before serving.