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CHOC MINT BARK

GLUTEN/DAIRY/SUGAR FREE : VEGETARIAN : VEGAN : PALEO

Makes 1 block of chocolate 20x20cm

 

2/3 cup coconut oil

¾ cup cacao

2 tablespoons pure maple syrup

1/4 cup mint leaves, shredded or left whole

Pinch Sea salt

1/4 cup Coconut flakes

 

 

Line a 20x20cm cake tin or loaf tin with greaseproof paper.

Place coconut oil in a small saucepan over low heat on the stove and melt.

Whisk in raw cacao, sea salt and maple syrup.

Pour into lined tin and sprinkle coconut and mint leaves.

Place in freezer to set for 1 hour.

 

Category

Snacks, Sweet Treats

Tags
breakfast, dairyfree, fritters, glutenfree, paleo, recipes, sugarfree, vegetarian, wholefoods, zucchini
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