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Ingredients

For the chocolate layer:

  • 100 g coconut oil, melted over low heat
  • 50 g cocoa powder
  • 3 tbsp raw honey
  • 1 tsp vanilla extract
  • 0.5 tsp mint extract (or to taste)
  • pinch of salt

For the mint layer:

  • 150 g coconut oil at room temperature (not melted)
  • 3 tbsp raw honey
  • 0.75 tsp mint extract (or to taste)
  • 1.5 tsp spirulina powder
  • 1 tsp turmeric

Method

For the chocolate layer:

  1. 1

    Whisk the cocoa powder into the melted coconut oil a little at a time and then whisk in the other ingredients until smooth.

  2. 2

    Use a spatula to smooth it into a small parchment paper lined tray roughly the size of your hand / bit smaller than A5 / approx 17cm x 11cm (we used a glass lunchbox). Place in the fridge to set for 10 minutes.

For the mint layer:

  1. 1

    Use a whisk to blend the ingredients for the mint fudge layer together until smooth.

  2. 2

    Smooth over the chocolate layer and set in the fridge.  

  3. 3

    Slice into squares and enjoy straight from the fridge.

Nutritional Details

Each serving provides
  • Energy 565kj 135kcal 7%
  • Fat 12.9g 18%
  • Saturates 11.0g 55%
  • Sugars 3.2g 4%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 2826kj/675kcal

Each serving provides

3.5g carbohydrate 0.9g fibre 0.8g protein

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