If you're as big a fan as I am, you'll also LOVE my Mint Chocolate Energy Balls, Skin-Loving Peppermint Mocha or Peppermint Patty No-Churn Ice Cream.
First, you'll just need to throw together the simple base made from almond flour, cacao powder, dates, coconut oil and a pinch of salt
Cacao powder is one of my personal favorite ingredients to bake with, add to smoothies, oatmeal, you name it. It's essentially chocolate in its purest form made by crushing cacao beans without any additional sugars or preservatives.
Cacao is high in magnesium, iron, calcium and antioxidants to reduce stress and elevate mood. Use cacao powder in place of cocoa in your recipes for the same chocolatey taste but with added benefits.
Ingredients
1 cup almond flour
3 tbsp cacao powder
1 cup pitted dates
3 tbsp coconut oil, melted
pinch of salt
Chocolate Peppermint Topping
1/2 cup chocolate chips
1 tsp coconut oil
1/2 tsp peppermint extract
cacao nibs & flaky sea salt for topping
Directions
To a mixing bowl, add almond flour, cacao powder, coconut oil and salt. Mix well.
Use a sharp knife to chop your dates into small bits.
Add dates to the bowl, and mix to combine.
Place mixture in a parchment-lined loaf tin. Use your fingers to press into an even base layer.
Set aside while you make the chocolate peppermint topping.
Add chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second increments, stirring until chocolate is completely melted.
Mix peppermint extract into melted chocolate.
Pour chocolate over the top of the crust and smooth into an even layer.
Top with cacao nibs and a sprinkle of flaky salt.
Place in the freezer for at least 2 hours to set up before slicing into 8 bars.
Store in the fridge or freezer. Enjoy!
