I am in love. Ok, first with my God, second with my husband, third with my kids, but fourth? Fourth with these lovely chocolates. Have I mentioned that I love chocolate? And that we went 9 months or so on GAPS with NO chocolate because we thought we couldn’t have it on the diet? Yes, let me tell you, it was torture. Well, this is just what I needed to make up for those months of torture…
Chocolate Peppermint Love Bars
1/2 cup coconut oil
1/2 cup coconut butter
1 tsp vanilla extract
2 tsp peppermint extract
1/4 cup unsweetened cocoa powder (pure)
1/4 cup raw honey
1 cup unsweetened shredded coconut
Use your parchment paper to line a 9×13 pan and set it aside. Make sure you have freezer space for you 9×13 pan. If not, use 2 smaller pans, or make half a recipe (gasp!), or whatever you need to do. Or, my suggestion, buy a whole freezer and fill it with these things! You never know when you might
want need chocolate!
Throw everything except the shredded coconut (and the parchment paper ;)) into your food processor. Combine until it’s a beautifully mixed chocolate liquid consistency. Add in the shredded coconut, process for just a couple of seconds to let it mix in, but don’t chop it up too much.
Spread this mixture into your prepared pan(s). Let it sit in the freezer for at least 10 minutes. Cut into bars, or just break off pieces and start devouring.
Note that these must be eaten out of the freezer, as they will eventually melt and make a mess. Chocolate topping for GAPS legal ice cream, anyone? (it’s like the magic shell stuff, remember that? ;))
I originally found this recipe here, but I modified it to contain 1/2 coconut butter and 1/2 coconut oil, and I like them better this way because they don’t melt as quickly.
Enjoy, and share the love!!!
This recipe was shared at Hearth and Soul Hop