Vegan / Gluten Free / Dairy Free / No Bake

INGREDIENTS

1/2 c cacao powder

1/2 c coconut oil melted

3 T pure maple syrup

1/2 c coconut butter (store bought or make your own - ‘churn’ 3C unsweetened shredded coconut + dash of vanilla in a food small processor)

3-4 t peppermint extract or peppermint oil. If using oil, start with 1 t and adjust to taste

mini paper baking cups

METHOD

• Pour melted coconut oil into a small mixing bowl & whisk in cacao powder + maple syrup.

• Set 24 mini baking cups on a tray that will fit in your fridge.

• Pour 1/4 - 1/2 Tablespoon of the cacao mixture into each cup (note :: leave half of the mixture for the top; OR use less cups if you want a thicker base) Then place the tray in the fridge to harden up (about 5 min)

• While chilling, make the filling. Mix coconut butter and peppermint together until fully combined.

• When the cacao mix in the cups has firmed up, remove the tray from fridge & place a dollop of coconut butter mix in middle and spread. Then pour the remaining cacao mix over the tops. (note:: in cooler temps, the cacao mix might firm up. Just warm it up and whisk a bit) Let set in fridge then sprinkle with sea salt and enjoy. Store in air tight container in fridge.