Mint Magic Chocolates
Raw, dairy and gluten free
3/4 cup Raw Cacao powder
1 cup Raw Cacao butter
6 tbsp Local, Unpasteurized Honey
2 tbsp Coconut Oil
4 drops Peppermint Essential Oil (Youngliving)
Pinch of Himalayan Salt
Melt the cacao butter over very low heat in your crock pot. Whisk to combine the liquefied cacao butter with the cacao powder first. When Butter and Powder is smooth then add the honey and mix until smooth (you can use a fork to mix if you prefer). Blend peppermint essential oil to taste (less is better). Add a small pinch of salt. Lastly, mix in coconut flakes. You'll need to work quickly to avoid the cacao butter from thickening.
Tempering - optional (makes chocolate smooth, shiny and harder for that satisfying 'snap' texture): remove from crockpot when the mixture reaches 48 degrees Celsius and place mixture into a cold bowl. Stir with a spatula until mixture reaches 28 degrees Celsius then quickly place in molds or pour into a bark.
Making Bark: Pour mixture over parchment paper in a cookie sheet or baking pan. Sprinkle with a pinch of salt. Freeze for at least 20 minutes and when hard break up the bark into small pieces.
Making Molds: Pour mixture into silicone molds. Sprinkle with a pinch of salt. Freeze for at least 20 minutes and gently pop out chocolates and enjoy!
Optional Tip: For extra style, sprinkle some coconut flakes overtop prior to freezing!
Storage: Store in an airtight container/bag in the freezer for up to 6 weeks.
- Raw cacao is enzyme and antioxidant rich with many health benefits
- Raw chocolate is high in antioxidants and magnesium
- Raw honey is enzyme and nutrient rich with many health benefits, and is less disruptive to blood sugar than refined sugar.
- Coconut oil is a healthy oil that can improve metabolism
- Coconut Flakes are high in fibre to help digestion
Rick Kohut CHNC Holistic Nutritionist