Cacao Thin Mints

    1/2 cup Coconut Oil
    1/4 cup Cacao or Cocoa Powder
    2 Tbsp. Pure Maple Syrup
    1/2 tsp Mint Extract

Melt the coconut oil and add the maple syrup. Whisk in the cacao/cocoa powder. Pour into a mini muffin pan, makes 12 mints. Cool for 30 minutes in the fridge or freezer.

 

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