Servings: Yield: 24 servings

1/2 cup (120 ml)  coconut butter ½ cup (120 ml)  coconut butter
1/4 cup (20 g)  unsweetened shredded coconut ¼ cup (20 g)  unsweetened shredded coconut
2 Tablespoons (30 ml)  coconut oil 2 Tablespoons (30 ml)  coconut oil
1 teaspoon (5 ml) peppermint extract (add more to taste) 1 teaspoon (5 ml) peppermint extract (add more to taste)
Stevia to taste Stevia to taste
4 oz (115 g)  100% dark chocolate 4 oz (115 g)  100% dark chocolate
4 Tablespoons (60 ml)  coconut oil 4 Tablespoons (60 ml)  coconut oil

Soften the coconut butter and 2 tablespoons coconut oil and mix together with the unsweetened shredded coconut, stevia, and peppermint extract.
Spoon 2 teaspoons into each mini muffin cup and set in fridge for 1 hour. Check this layer is solid before proceeding to the next step.
Melt the 4 tablespoons of coconut oil and dark chocolate and mix together well. Spoon 1 teaspoon into each mini muffin cup so that it forms a layer. Set in fridge for 1 hour. Check this layer is solid before going to the next step.
Repeat steps 2 and 3 for as many layers as you want.

Net carbs – approx. 2g net carbs per serving.  Net carbs - approx. 2g net carbs per serving.
This recipe was not created by me. You can find it and many other wonderful recipes at the website listed above.  This recipe was not created by me. You can find it and many other wonderful recipes at the website listed above.