Ingredients
White Bottom:
½ cup coconut butter
2 tbsp. coconut oil
2 tbsp. honey (+1tbsp. if required)
¼ tsp. peppermint oil
Chocolate Top:
¼ cup raw cacao powder
⅓ cup coconut oil
1 tbsp. honey
¼ tsp. peppermint oil
Method
Separate about 24 mini foil baking cups into an oblong container and set aside. (The cups I used had a base about the size of a 10c piece)
Combine the coconut butter* and coconut oil in a medium bowl, before adding the honey and then the peppermint oil. Be patient if the weather is a little cooler, as the coconut oil will be solid and require a little more attention to allow them to combine well to achieve a smooth consistency. Once this is achieved, spoon the mixture evenly between the mini cups, and pop them into the freezer to set while you make the top layer.
To make the chocolate layer, place the coconut oil and cacao in a small bowl resting over near boiling water to just melt the oil. Stir these thoroughly making sure there are no lumps present. Add the honey doing the same. No lumps… Lastly take off the heat and stir the peppermint oil through.
Spoon this mixture over the top of the peppermint layer and place back in the freezer for approx. 30 minutes to set.
These can be stored in the freezer in advance, to have on hand for a treat or for a special occasion. Thank you Trudy for sharing this recipe with us.
*coconut butter found at the health food store
Enjoy 💖 Shaz
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