I don’t know what it is about peppermint that feels wintery and Christmassy, maybe because of the candy canes we’re used to seeing? I could have crushed candy canes onto this to make it look nice but then it would have been full of sugar which is exactly the opposite of what I’m trying to achieve here, so I settled with some dried lavender and rose 🙂

I used to see pictures like this, of homemade chocolate and think, ‘Who the hell has time to make chocolate?’ I thought it was a really time-consuming thing to make but it really couldn’t be easier, and so few ingredients.

I thought it would be nice to layer the ‘milk’ chocolate with white chocolate also, and it worked out really well. It’s so decadent and rich, you only really need a bite to satisfy your craving, which is great because it means you eat less!

Really you can flavour it however you like, perhaps rose water or vanilla, but we went with peppermint this time and I highly recommend giving it a go.

I use DoTerra peppermint oil as I tend to only use high-grade essential oils for internal use.

Ingredients

‘Milk’ chocolate layer:
5 tbsp coconut oil
5 heaped tbsp raw cacao powder
2 tbsp maple syrup (could also sub with stevia if preferred)
3 drops peppermint essential oil

White chocolate layer:
1 cup cacao butter
2 tbsp maple syrup
3 drops peppermint oil

Method

Melt all the milk chocolate ingredients together over a low heat until melted, stirring as you go.

Pour into a baking paper-lined square baking tin and chill for 20 minutes.

Clean the saucepan and add the white chocolate ingredients and heat gently until melted.

Pour this layer on top of the milk chocolate layer once it has set slightly and chill for around 30 mins or until set.

Break into pieces and store in an airtight container in the fridge.

Love & health,
Lauren