This is the ultimate craving breaker! Mint….chocolate…… I think that is all you need to know! 😉
Ketogenic, low-carb, no-sugar, lots of good fat, and DELICIOUS!!
Gently melt coconut oil and coconut butter in a medium glass bowl. I like to use a Pyrex 4-cup pitcher. Whisk in the mint and vanilla extracts, and salt. Whisk in cocoa powder, xylitol, and maca until smooth.
Pour into small silicone molds, one ounce is a good size, or into a 8”x8” pan lined with parchment.
Place into the fridge to firm up. If using the 8×8 pan, score into 1” squares with a butter knife when the mixture is set but not yet solid. I like to let the mixture completely solidify then break roughly into 1” pieces. Rustic style 😉
Store in an airtight glass container in the fridge.
Replace mint extract with almond, lemon, orange, or your favorite extract.
I typically double this recipe.