Ingredients
- 1/2 cup coconut butter
- 1/2 cup lightly packed fresh mint roughly chopped
- 1 teaspoon pure peppermint extract
- 2 tablespoons hot almond milk
- 8 ounces dark chocolate
Instructions
- Place the coconut butter in a microwave-safe bowl and microwave until smooth and creamy.
- Add the melted coconut butter, along with the chopped mint and peppermint extract, into a small food processor and process until the mint is broken down.
- With the food processor running, stream in the hot almond milk until the mixture turns wet and crumbly. Set aside.
- Place the dark chocolate into a microwave-safe bowl and melt using half power and 30 second intervals, stirring between each interval, until smooth and creamy.
- Line a baking sheet with parchment paper and pour the melted chocolate onto it. Spread the chocolate so it's in roughly an 11x8-inch rectangle.
- Crumble the mint mixture over the chocolate and lightly press the crumbles into the chocolate, leaving a little bit of the dark chocolate showing through.
- Refrigerate until firm, about 1 hour.
- Break into chunks and enjoy.
