1. Melt the cacao butter over medium heat in a saucepan. Once it has melted, stir in the raw cacao powder and sweetener.
  2. Set up 10-15 mini cupcake cases and fill them 1/3 full with chocolate. Place on a tray in the freezer for 10 minutes to set.
  3. For the mint slice: In a mini-blender blend together the desiccated coconut and coconut oil until smooth and then stir in the peppermint oil.
  4. Once the chocolate has hardened, add either some of the coconut mixture, peanut butter or almond butter on top of the first layer of chocolate (to fill another third of the cupcake case). Then pour chocolate over the top of the filling and set in the freezer.
  5. Enjoy!

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