Choc Peppermint Bombs

in chocolate •  last year 

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◻1/2 cup coconut oil
◻1 tablespoon Natvia
◻1/8 teaspoon peppermint extract
◻2 tbsp cacao/cocoa powder

In a saucepan over a low heat, add the coconut oil, Natvia and peppermint extract.

Stir to combine until melted and liquid.

Pour half this mixture into 12 small silicone moulds.

Place in the fridge until firm.

Add the cocoa/cacao powder to the remaining coconut mixture (you may need to reheat the coconut oil to melt again) and stir to combine, until smooth.

Pour the chocolate layer over the plain peppermint layer in the silicone moulds.

Return the moulds to the fridge until firm.
Pop out of silicone moulds and serve two peppermint bombs per person.

Leftovers can be stored in an airtight container in the fridge for up to a week.

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