These creamy layers of peppermint and dark chocolate are sure to satisfy your sweet tooth! They're a cute little dish with healthy ingredients and tons of flavor.
1 can full-fat coconut milk, refrigerated at least 2 hours or overnight
5 Tbsp raw honey (or sub coconut nectar), divided
1/4 tsp pure peppermint extract
1/2 tsp pure vanilla extract
1/2 tsp matcha green tea powder, plus more for garnish
2 Tbsp cacao powder
2 Tbsp extra virgin coconut oil
fresh mint, for garnish
Open coconut milk, then scoop the cream portion into blender and pour the coconut water into a jar and set aside.
Measure 3 Tbsp coconut water from the jar and add to blender.
Add peppermint, vanilla, 2 Tbsp honey, and matcha to blender. Turn on low and slowly increase to medium speed, stopping to scrape sides as needed, and blend for about 20-30 seconds until creamy and no lumps remain.
Once mint cream is blended, scoop into jars and refrigerate.
To make chocolate layer, melt 2 Tbsp coconut oil over medium-low heat in a small saucepan.
Add 2 1/2 Tbsp coconut water that was reserved from can, along with remaining 3 Tbsp honey and cacao powder. Whisk well until smooth.
Remove from heat, continuing to whisk, and let cool for about 10 minutes.
Scoop chocolate into jars on top of mint cream. Place back in the refrigerator for at least 30 minutes to set, then garnish with fresh mint leaves or a dusting of matcha powder.
This recipe can make 2-4 servings depending on the size of jars you use. You can use whatever you have on hand and play around with how much of each layer you want.
Recipe by Food to Feel Good at https://www.foodtofeelgood.com/vegan-peppermint-patties/