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Melt coconut oil over a low heat on the stove or in a microwave proof bowl in the microwave.
Whisk in cacao powder & maple syrup.
Spoon a little into the cupcake tray (enough to fill 1/3 of the hole). Pop into the refrigerator for 10 minutes.
For the filling, scoop the coconut cream out of the cans, leaving behind any unthickened cream (you can use this in smoothies).
Pour Natvia into a cup & add a little boiling water until Natvia is dissolved.
In a food processor combine: coconut cream, Natvia solution, peppermint oil (to your liking, I used 1/2 tsp) & natural food colouring. Blend well.
Stir cacao nibs into filling mixture.
Scoop filling mixture on top of chocolate & place in the freezer for 5-10 minutes.
Top with more cacao nibs or alternatively another layer of raw chocolate.
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