Mint is fresh, crisp, and soothing. Now pair this flavor with dark chocolate and you have pure delight. Thanks to Bill and Hayley at The Food Lovers Primal Palate for introducing me to this delightful treat.
This recipe came from their cookbook Make it Paleo.
1 cup 72% dark chocolate
1/2 cup coconut oil, melted
1/4 cup unsweetened coconut flakes
1 teaspoon peppermint extract
1 teaspoon 100% maple syrup
In a double boiler begin to melt the chocolate over low heat. If you do not have a double boiler, fill a saucepan with two inches of water and put a large enough glass bowl ontop and melt the chocolate in the glass bowl.
Add in 1/4 teaspoon of peppermint extract to the melting chocolate and stir constantly. Try to keep the heat low because chocolate will “seize” (form hard lumps) in extreme temperatures. Once the chocolate is completely melted, removed from the heat source.
In a small bowl combine the coconut oil, coconut flakes, maple syrup, and the remaining 3/4 teaspoon of peppermint oil.
Pour a small amount of the melted chocolate into each candy mold – filling only 1/3 of the mold volume. Place the mold in the freezer for 10 mintues.
Next pour a small amount of the coconut-mint filling in each candy mold filling 2/3 of the mold volume. Place the mold in the freezer for 10 minutes.
Finally, pour the remaining amount of melted chocolate in each candy mold and freeze one more time for 10 minutes.
Store extras in the freezer.