Recipe by The Green Rabbit


  • 2 cans full fat coconut cream – refrigerated overnight

  • 1/4 -1/2 cup maple syrup – or less depending on your desired sweetness cacao nibs

  • 6 sachets Natvia stevia blend

  • Pure edible peppermint oil

  • natural green colouring (optional)

  • 1/4 cup cacao powder

  • 1 cup pure coconut oil


  • 1.

    Melt coconut oil over a low heat on the stove or in a microwave proof bowl in the microwave.

  • 2.

    Whisk in cacao powder & maple syrup.

  • 3.

    Spoon a little into the cupcake tray (enough to fill 1/3 of the hole). Pop into the refrigerator for 10 minutes.

  • 4.

    For the filling, scoop the coconut cream out of the cans, leaving behind any unthickened cream (you can use this in smoothies).

  • 5.

    Pour Natvia into a cup & add a little boiling water until Natvia is dissolved.

  • 6.

    In a food processor combine: coconut cream, Natvia solution, peppermint oil (to your liking, I used 1/2 tsp) & natural food colouring. Blend well.

  • 7.

    Stir cacao nibs into filling mixture.

  • 8.

    Scoop filling mixture on top of chocolate & place in the freezer for 5-10 minutes.

  • 9.

    Top with more cacao nibs or alternatively another layer of raw chocolate.

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