-Ingredients-
➡¾ cup dark chocolate chips
➡½ teaspoon peppermint extract
➡2 tablespoons coconut milk
➡¾ cup coconut butter, melted*
➡handful fresh or dried cranberries, chopped
*How to make your own coconut butter: add 2 cups of unsweetened dried shredded coconut to a food processor or high speed blender and processing until the coconut turns into a smooth creamy paste.
-Instructions-
➡Melt the chocolate chips in a bowl over simmering water (double boiler)
mix in the peppermint extract and coconut milk to the melted chocolate until smooth. If your chocolate becomes thick, add some coconut oil, 1 tablespoon at the time until you achieve a desired consistency.
➡Line a 9-inch or 8-inch pan with a large piece of parchment paper covering the bottom and all four sides of the pan, and spread the chocolate across the bottom of the pan
➡Freeze or refrigerate until chocolate sets
➡Pour melted coconut butter evenly on top of chocolate and refrigerate for 5 minutes
➡Sprinkle with chopped cranberries and refrigerate until the coconut layer is firm
➡Break or cut into small pieces and serve