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Gluten-free, dairy-free, refined sugar-free mint chocolates
Prep Time 5 minutes
Total Time 5 minutes
Ingredients
- 65 g virgin coconut oil. I use Biona.
- 40 g cocoa or raw cacao I have no idea if there are real benefits with this!
- 15 g coconut cream I used a solid version; you could use the thickest bit of a tin of coconut milk
- 1 tbsp maple syrup or honey
- 1/2 tsp peppermint extract or to taste
Method
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Place the coconut oil and cream into a microwaveable container and heat until melted (alternatively melt in a saucepan over a low heat).
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Add the cocoa or raw cacao, maple syrup and peppermint extract.
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Stir and pour into your moulds or paper cases.
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Place in the fridge until set.