- 100g of desiccated coconut
- 100g of coconut oil
- 2 tablespoons of honey
- 3 drops of culinary grade peppermint oil or ½ teaspoon of peppermint flavouring
- 100g of dark chocolate
Melt the coconut oil in a double boiler (or use a glass bowl in a tray of hot water instead). Once melted, add the desiccated coconut, honey and peppermint oil or flavouring and mix well.
Divide the mixture between 6 silicone cupcake or muffin moulds (paper liners in a cupcake tray would also work for smaller cups) and press down. Refrigerate these for 30 minutes or until solid.
Melt the chocolate (again, in a double boiler or in a glass bowl over a tray of hot water), divide it between the moulds, and then pour it on top of the coconut peppermint base. Then return to these back to the refrigerator until the chocolate sets.
Once set, pop them out of the moulds and enjoy!
For more healthy recipe ideas, see Laura’s blog, Wholeheartedly Healthy.