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Ingredients

for 36 squares

Crust

  • 10 sheets graham cracker
  • 6 tablespoons
    melted butter, melted

Peppermint Cream

  • ½ cup
    coconut oil (120 g)
  • ½ cup
    heavy cream (120 mL)
  • 1 teaspoon
    vanilla extract
  • 3 teaspoons
    peppermint extract
  • 2 tablespoons
    powdered sugar

Chocolate coating

  • 4 oz
    dark chocolate (115 g)
  • 2 tablespoons
    coconut oil
    Calories 79
    Fat 8g
    Carbs 2g
    Fiber 0g
    Sugar 1g
    Protein 0g

Estimated values based on one serving size.

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Preparation

  1. Place graham crackers in a gallon-sized re-sealable plastic bag. Crush crackers with rolling pin until fine in texture.
  2. In a bowl, combine crushed graham cracker with melted butter and mix well.
  3. Line a 9×9 inch (23x23 cm) pan with parchment paper. Fill pan with graham cracker crumbs and pat down to create one even, compressed crust. Place in freezer.
  4. In a large bowl, combine ingredients for peppermint cream with hand mixer until a thick, uniform cream is formed.
  5. Remove pan from freezer and layer the peppermint cream on crust in one even layer. Freeze for at least 1 hour.
  6. Remove pan from freezer and cut the sheet sheet of peppermint cream and graham cracker into 36 squares (i.e. 6 lengthwise cuts and 6 crosswise cuts). Place squares on a metal cooling rack.
  7. In a small bowl, combine chocolate and coconut oil (the exact amount of coconut oil needed may vary based on the chocolate used). Microwave in 20-second intervals, stirring between each, until chocolate is fully melted.
  8. Top squares with melted chocolate.
  9. Chill squares in fridge or freezer until ready to eat.
  10. Enjoy!
 

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