Crunchy Chocolate Mint Thins
    Servings
    24peices
    Servings
    24peices
    Ingredients
    • 16oz chocolatesugar free, dairy free (Lily’s brand is good)
    • 1/4cup coconut oil
    • 1/2cup raw cacao nibs
    • 1/2teaspoon salt
    • 2teaspoons peppermint oil
    • 1teaspoon vanilla extract
    Instructions
    1. Line a standard cookie baking sheet with parchment paper.
    2. Melt the chocolate with the coconut oil in a sauce pan over low heat while constantly stirring (OR in a glass container in the microwave for about 1 minute) and stir to melt in any bits of unmelted chocolate until smooth.
    3. Remove from heat and fold in the cacao nibs, salt, peppermint oil, and vanilla.
    4. Poor the mixture on the parchment lined cookie sheet to create a thin layer. Use a rubber spatula to distribute the cacao nibs evenly.
    5. Place the cookie sheet in the freezer at least 15 minutes or until solid.
    6. Cut with a knife to create about 24 squares OR break into crunchy pieces with your hand. Keep pieces in a sealed container in the freezer until ready to eat (they will become very soft at room temperature).
    Recipe Notes

    Brain Boost On The Go
    Get a boost of concentration wherever you are without caffeine or sugar, plus it helps calm your nerves when stress hits! Get 21% OFF with code TANA21

     

     

     

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    Crunchy Chocolate Mint Thins
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    Servings
    peices
    Ingredients
    • 16 oz chocolate sugar free, dairy free (Lily's brand is good)
    • 1/4 cup coconut oil
    • 1/2 cup raw cacao nibs
    • 1/2 teaspoon salt
    • 2 teaspoons peppermint oil
    • 1 teaspoon vanilla extract
    Servings
    peices
    Ingredients
    • 16 oz chocolate sugar free, dairy free (Lily's brand is good)
    • 1/4 cup coconut oil
    • 1/2 cup raw cacao nibs
    • 1/2 teaspoon salt
    • 2 teaspoons peppermint oil
    • 1 teaspoon vanilla extract
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Add to Shopping List
    This recipe is in your Shopping List
    Instructions
    1. Line a standard cookie baking sheet with parchment paper.
    2. Melt the chocolate with the coconut oil in a sauce pan over low heat while constantly stirring (OR in a glass container in the microwave for about 1 minute) and stir to melt in any bits of unmelted chocolate until smooth.
    3. Remove from heat and fold in the cacao nibs, salt, peppermint oil, and vanilla.
    4. Poor the mixture on the parchment lined cookie sheet to create a thin layer. Use a rubber spatula to distribute the cacao nibs evenly.
    5. Place the cookie sheet in the freezer at least 15 minutes or until solid.
    6. Cut with a knife to create about 24 squares OR break into crunchy pieces with your hand. Keep pieces in a sealed container in the freezer until ready to eat (they will become very soft at room temperature).
    Recipe Notes

    Brain Boost On The Go
    Get a boost of concentration wherever you are without caffeine or sugar, plus it helps calm your nerves when stress hits! Get 21% OFF with code TANA21