Ingredients
- Chocolate version: Replace coconut with Hot Chocolate Butter:
- 1/2 cup Coconut Butter (Cacao butter might work, but I haven’t tried it.)
- 12 or more drops pure peppermint extract (12 drops is a scant 1/4 tsp.)
- 1 and 1/2 tbsp agave (or to taste), or stevia drops to taste
- optional: sprinkles, crushed candy canes, other garnishes
- 4 tablespoons (60g) virgin coconut oil
- 1/2 cup plus 1 tablespoon (52g) cocoa powder.
- 1/4 cup agave OR you can use nunaturals vanilla stevia drops (I use 10 vanilla drops, but if you don’t like super-bitter chocolate, triple that amount)
Preparation
Step 1
Mix all ingredients together in a bowl. (Make sure to melt your coconut butter first if it’s hard. I like to stick the jar in a warm—not hot—oven for just a few minutes.) Spread the mixture onto wax paper, then put it in the fridge or freezer to harden. After just a few minutes in the freezer, it’s become delicious bark!
How to make Homemade Coconut Butter:
5 cups shredded unsweetened Coconut makes about 1 1/2 cups Coconut Butter
Place the coconut into a food processor. Turn the machine on, and let it run for 5 to 7 minutes, stopping frequently to scrape down the sides of the bowl with a spatula. The coconut butter is ready when it becomes completely smooth and creamy. (or about 3 minutes in Vitamix, using tamper to push it down toward the blades)
Transfer to a glass jar. Store at room temperature for up to 1 month, or in refrigerator indefinitely.