New You Boot Camp Pecan Pie
25th November 2015
Salted Choc Caramel Slices
6th January 2016
Ingredients
- 3/4 cup dark chocolate chips
- 1/2 tsp peppermint extract
- 2 tbsp organic coconut milk
- 3/4 cup Organic Coconut Oil melted
- handful fresh or dried cranberries chopped
Servings:
Instructions
- Melt the chocolate chips in a bowl over simmering water (double boiler).
- Mix in the peppermint extract and coconut milk to the melted chocolate until smooth. If your chocolate becomes thick, add some coconut oil, 1 tablespoon at the time until you achieve a desired consistency.
- Line a 9-inch or 8-inch pan with a large piece of parchment paper covering the bottom and all four sides of the pan, and spread the chocolate across the bottom of the pan.
- Freeze or refrigerate until chocolate sets.
- Pour melted coconut butter evenly on top of chocolate and refrigerate for 5 minutes.
- Sprinkle with chopped cranberries and refrigerate until the coconut layer is firm.
- Break or cut into small pieces and serve.
