- 1 1/2 cups shredded coconut desiccated coconut also works well
- 1/2 cup coconut oil
- 1/2 cup cacao powder
- 3 tablespoons maple syrup
- 6 drops food grade peppermint essential oil or peppermint extract
Raw Chocolate: Melt the coconut oil in a saucepan on low heat. Once melted, remove from heat, add the maple syrup, whisking briskly until well combined. Then add the cacao powder, stirring until well mixed through.
Mix Ingredients: Place the shredded coconut and peppermint essential oil into the saucepan and stir through the chocolate mixture. Spread evenly on a lined baking tray and place in the freezer for 30 - 60 minutes to set.
Cut into slices: Slice in desired sized pieces and serve.
- I recommend storing in the freezer to keep it firm.
- Cook time does not include the time it takes for the minty coconut rough to freeze — approximately 30-60 minutes, depending on the temperature of your freezer.
Serving: 1piece | Calories: 61kcal | Carbohydrates: 4g | Protein: 0.4g | Fat: 5g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 12mg | Potassium: 41mg | Fiber: 1g | Sugar: 3g | Vitamin C: 0.03mg | Calcium: 5mg | Iron: 0.3mg