These beauties are composed of a crumbly cocoa base, layered with creamy peppermint coconut yogurt, drizzled with crunchy dark chocolate and candy cane pieces.
base
1 c oat flour
1/4 coconut sugar
1/4 c cacao powder
1 tbsp water
1/2 tsp vanilla extract
3 tbsp avocado oil
peppermint creme
1/2 c coconut yogurt
1 tbsp maple syrup
1/2 tsp vanilla extract
2-3 drops peppermint oil*
140g dark chocolate
crushed candy canes
Preheat oven to 200°C/ 390°F (180°C fan). Grease and line an 8-inch square tray and set aside. For the base, combine the ingredients together in a bowl until combined. Press into the tray and place in the oven to bake for 10-12 minutes.
Mix the ingredients for the peppermint creme in a bowl and set aside.
Once the base has cooled, spread the creme on top then place in the freezer to set for at least 1 hour. Slice into 16 bars and place back in the freezer while you prepare the chocolate.
Sit a bowl onto of a smaller saucepan filled with 2 inches of water brought to a simmer. Break the chocolate into the bowl and stir until melted, take off heat.
Drizzle each bar with chocolate, sprinkle with crushed candy canes and enjoy!
Store in an airtight container in the freezer for up to 1 month.
*start with 1 drop of peppermint oil and work your way up, until you’re content with the mintiness