Healthy coconut and peppermint creams

Time

3 hours 20 minutes total: 3 hours attended, 20 minutes unattended

Storage notes

Keeps in the freezer for one month. (link:Generate label)

Difficulty

easy

Yield

720 g (servings 12 )

Ingredients

Weight

Volume

Procedure

Cooking oil spray

as needed

Spray muffin tray.

Coconut oil

195 g

1 cup

Cocoa, natural, powdered

35 g

½ cup

Maple syrup, pure

70 g

¼ cup

Combine in the jug of a blender.

Blend until smooth.

Place 25 g of the cocoa mixture A in each muffin cup.

Distribute evenly to create a flat base.

Frozen coconut cream, thick

400 g

2 tins

Stevia sugar, granulated

20 g

6 sachets

Food coloring, green

½ tsp

Peppermint extract

1 tsp

Combine in the jug of a food processor.

Blend to a smooth consistency.

Carefully layer 35 g on top of the chocolate mixture in each muffin cup.

Cover the muffin tray with plastic wrap.

Place in the freezer for 3 hours.

Original: 2013.

Notes

Serve straight from the freezer, sprinkled with cocoa powder or cocoa nibs. You can use honey, agave or stevia in place of the pure maple syrup in B.

Making ahead

Make sure the coconut milk is frozen.

Type cream

Author bhsimon

Yield

Servings

Serving size 60 g