In this recipe, coconut oil, desiccated coconut, peppermint oil and stevia are blitzed to create a creamy centre akin to the creamy fillings of after dinner mints. Depending on the desired texture, add more or less coconut oil to the mixture, and blitz until you are happy with the texture. For this recipe you can either use chocolate moulds or a baking tray lined with baking paper.

Peppermint Cream Ingredients:

1 1/2 cups desiccated coconut

5  tablespoons coconut oil (add more as required)

1 1/2 tablespoon stevia

1 teaspoon peppermint oil

Chocolate Ingredients:

3/4 cup raw cacao powder

1 cup cacao butter

2 tablespoons coconut oil

4 tablespoons agave


To make the peppermint cream, blitz the desiccated coconut and coconut oil until the dried coconut breaks down and a paste begins to form. Add the stevia powder and peppermint oil and blitz until well combined. Taste and add more ingredients as required. Set aside, but do not refrigerate.

To make the chocolate, if the cacao butter and coconut oil are solid, temper each ingredient separately over a bowl of hot (not boiling) water, and then combine when melted.

Add the cacao powder and whisk until combined. Add the agave to taste.

If using the moulds, fill each mould 1/3 full with the chocolate mixture. If using a tray, create a 1cm deep layer of chocolate. Refrigerate until firm (about 20 minutes).

When firm, spoon the peppermint mixture into the moulds, or spread across the baking tray at the same thickness as the chocolate.

Pour the remaining chocolate mixture over the top and refrigerate until set.


Enjoy! J x