The combination of chocolate, mint and coconut is heaven in just one bite! These are melt-in-your-mouth decadent...you deserve it, you'll love them! What's not to love with this combo? Ahhh...
1 cup organic coconut butter (coconut ‘flesh’ ground into a spreadable paste sold by the jar at health food stores)
1-2 teaspoons organic peppermint extract, to taste
½ cup dark organic dark chocolate (70%+ cacao), double the chocolate if you love it as much as I do!
1 teaspoon maple syrup (optional if you want more sweetness)
A splash of love
You’ll also need some sort of candy mold or you can place small candy or muffin papers into a small muffin baking pan.
1
Melt coconut butter using a double boiler. If you don’t have a double boiler, place a heat-proof bowl in a pot filled with shallow, boiling water. Once coconut butter has melted, add peppermint and mix to combine. Pour the mixture into the mold (approximately 1 ½-2 teaspoons), filling about 3/4 of the way (to leave room for the chocolate!). Place into the freezer for 10-15 minutes 10 Minutes to set.
2
Melt the chocolate using the same double boiler method, add maple syrup (if you like).
3
Once the coconut butter mixture is solid, pour the melted chocolate (1-2 teaspoons/mold) into the cavities until they’re full.
4
Set the mold back in the freezer for another 10-15 minutes 10 Minutes for the chocolate to harden. Now, they’re ready to enjoy! Keep refrigerated so they’re nice ‘n chill for your Inner Goddess moments…ahhh, heaven.
{GF/DF/V}
Ingredients
1 cup organic coconut butter (coconut ‘flesh’ ground into a spreadable paste sold by the jar at health food stores)
1-2 teaspoons organic peppermint extract, to taste
½ cup dark organic dark chocolate (70%+ cacao), double the chocolate if you love it as much as I do!
1 teaspoon maple syrup (optional if you want more sweetness)
A splash of love
You’ll also need some sort of candy mold or you can place small candy or muffin papers into a small muffin baking pan.
Directions
1
Melt coconut butter using a double boiler. If you don’t have a double boiler, place a heat-proof bowl in a pot filled with shallow, boiling water. Once coconut butter has melted, add peppermint and mix to combine. Pour the mixture into the mold (approximately 1 ½-2 teaspoons), filling about 3/4 of the way (to leave room for the chocolate!). Place into the freezer for 10-15 minutes 10 Minutes to set.
2
Melt the chocolate using the same double boiler method, add maple syrup (if you like).
3
Once the coconut butter mixture is solid, pour the melted chocolate (1-2 teaspoons/mold) into the cavities until they’re full.
4
Set the mold back in the freezer for another 10-15 minutes 10 Minutes for the chocolate to harden. Now, they’re ready to enjoy! Keep refrigerated so they’re nice ‘n chill for your Inner Goddess moments…ahhh, heaven.
AuthorJackie DeKnockCategoryGOURMET WELLNESS, Soul