- 10 oz dark chocolate
- 15 oz can of coconut cream
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 drop peppermint therapeutic grade essential oil or 1/4 tsp peppermint extract
- 1 pinch sea salt
Melt chocolate over a double boiler or in the microwave.
Place all ingredients EXCEPT the chocolate in a high speed blender and blend until smooth.
With the blender on low speed, gradually pour in melted chocolate. Blend until well incorporated.
Pour into individual serving bowls or ramekins and refrigerate until chilled, about 4 hours. You can top them with coconut whipped cream, mint leaves and nuts, if desired. Enjoy!
Serving: 0.25cup | Calories: 285kcal | Carbohydrates: 24g | Protein: 4g | Fat: 23g | Fiber: 2g
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