Chocolate Chaga Peppermint Wafers



  • 1 cup almonds
  • ¼ cup cacao paste, broken up into small pieces
  • 2 drops organic peppermint essential oil
  • 1 teaspoon vanilla bean powder
  • ½ teaspoon chaga extract powder
  • ¼ cup sun-dried cane juice crystals or coconut sugar pinch of sea salt
  • 3-4 tablespoons raw honey (crystallized) or ⅓ cup dates, pitted
  • 2 tablespoons coconut oil, solid
  • 2 tablespoons raw honey (crystallized), light colored
  • ½ teaspoon vanilla bean powder
  • 1 drop organic peppermint essential oil (food grade)
  • pinch of sea salt
  • Process almonds in a high-power blender or in a food processor to make a fine flour.
  • Add all ingredients, except honey, to a food processor, process until combined into a fine mixture (about 1 minute), then add honey and mix until sticking together like a crumbly dough.
  • Roll into a ¼-inch-thick dough between two sheets of parchment paper on a cutting board using a straight-sided glass or a rolling pin to evenly compact the dough.
  • Chill for 30 minutes or so until set firm.
  • Cut rounds with a cookie cutter, and remove from parchment paper carefully. Chill until ready to serve. Store chilled.
  • Mix together all ingredients for the Peppermint Filling by hand until whipped and fluffy.
  • Spread the Peppermint Filling onto each cookie, and sandwich with another. Store chilled.