Peppermint essential oil is one of the most popular doTERRA essential oils. It is so powerful, 1 drop is equivalent to 28 cups of peppermint tea. When you open that cap for the first time it’s like a punch of fresh air in your face. It is definitely one of our favourites and it combines so, so, so well with chocolate.
There are so many benefits to the peppermint essential oil and these include supporting digestion, headaches (roll onto temples), cooling on the body, improve athletic performance as shown by this article, after-sun care, deterring ants, improving respiratory distress, and helping open the airways when you are feeling restricted and anxious. So versatile, that’s why we love it so much!
This peppermint slice is dairy, refined sugar, gluten and nut free and we know you are going to love it. Please cut the pieces small and only make it when you are going out. From experience, you
could will be tempted to eat the whole thing!
Enjoy this one x
10 Medjool dates
1 cup sunflower seeds
1/3 cup cacao powder
1.5 cups of sunflower seeds
1/2 cup desiccated coconut
1/2 cup of dark agave/maple syrup/honey/rice malt syrup
6 drops of doTERRA Peppermint essential oil
2/3 cup cacao butter
2/3 cup cacao powder
2 Tbsp dark Agave syrup
Start with the base 🙂
Blitz the seeds first, then add the rest of the base ingredients and blitz until you have a sticky dough.
Press it into a dish, smooth the top and place in the fridge.
Blitz the sunflower seeds first, add the coconut and blitz.
Add the syrup and essential oil and blitz for as long as possible until you find a beautiful creamy texture.
Pour onto the base layer and place in the freezer.
Chop or blitz the cacao butter and melt
Add cacao powder and agave and whisk together to form a smooth silky chocolate
Pour over the peppermint layer as thick as you like and then use the rest for some beautiful home made chocolate (This is my raw chocolate recipe)
Place in the fridge until set, cut into small pieces and see them fly off the plate!