Congratulations Gabriella! I've just emailed you about this.
Save 25% on Smart Sweets this week
For everyone else who entered the draw, Katie Kimball is offering a 25% discount to Craving Fresh readers this week. Head to her online shop here and enter the discount code Fresh25 to buy your discounted copy.
Peppermint Coconut Bark recipe
I bought a huge tub of coconut oil this week, so was finally able to try the Peppermint Coconut Bark recipe I've been eyeing up in Smart Sweets. It turned out so well, I thought you would definitely want me to share the recipe. Katie said that would be OK, so here it is:
- 1c unrefined coconut oil
- 1t vanilla extract
- 2t peppermint extract
- 1/4c cocoa powder
- 1/4c raw honey
- 1c dessicated coconut
1. Blend all the ingredients together in a food processor until smooth.
2. Line a baking tray with waxed baking paper.
3. Use a spatula to spread the mixture out on the baking paper as thin as you can get it - 1 to 2mm is great.
4. Freeze flat in the freezer for around 15 minutes, until solid.
5. Break into pieces and store in the fridge or freezer in an airtight container.
I love peppermint infused chocolate, and can't believe how easy it is to make this divine treat at home.
Even though I can usually eat heaps of store-bought chocolate in one sitting, I find I only need to eat one or two pieces of this Peppermint Coconut Bark before I'm satisfied.
Honey is the sweetener in this recipe, so although it still contains fructose and can lead to weight gain, it also has many health benefits.
Lily loves this Peppermint Coconut Bark, so it's great to have a treat on hand that I feel good about giving her. Coconut oil is a great fat for the brain, and I was also told recently it helps to regulate your metabolism so I'm trying to include more of it in my diet.
Oh wow, I just read a couple of posts about the health benefits of coconut oil, written by my friends Lydia and Lea, and it's even better for me than I realised. I'm going to try eating it heaps more from now on.