- 1 cup of coconut oil
- 1 cup of raw cacao
- 1/2 cup of cacao nibs
- 1/2 cup birch xylitol
- 10 drops of Stevia
- 1/4 teaspoon of course sea salt
ADD INS
- 1/2 teaspoon mint extract OR
- 3/4 cup unsweetened finely shredded coconut OR
- 2 tablespoons instant coffee OR
- 1/2 cup raw sunflower seeds
Instructions
Mix all ingredients in a saucepan over low heat, until coconut oil is melted. Let simmer for an additional minute.
Use a whisk to make sure all lumps are gone.
Remove from heat and stir in any additions.
Once smooth, pour into molds, onto a tray or mini cupcake liners and place in the freezer for at least an hour to harden.
Remove from molds and store in the freezer.
They will melt at room temperature because of the coconut oil.
No comments:
Post a Comment