Irresistible! Yes, that sums it up!
These little morsels taste much like girl scout thin mint cookies, and are gone just as quickly. This photo just does not do them justice, I promise to update this image soon. I am total work-in-progress.
Mint Chocolate Crunch
Servings
4
servingsCooking time
5
minutesTotal time
30
minutesIngredients
3 cups Nature’s Path Mesa Sunrise cereal*
1 ⅓ cups chocolate chips
2 teaspoons coconut oil
1 teaspoon peppermint extract**
abundant love
Directions
- Place the 3 cups of cereal in a large mixing bowl and set aside.
- Melt chocolate completely in a small double boiler or makeshift boiler. (link to idea)
- Once the chocolate is completely smooth and melted, add coconut oil and mix in completely. Next, add the peppermint extract and whisk into the chocolate completely.**
- Pour the minty chocolate over the cereal to coat, gently mixing with a rubber spatula.
- Once well coated, pour/scoop into a parchment-lined 8×8 pan and place in the freezer for 20 minutes.
- Remove from the freezer and break into small chunks, your hands are the best tool, although a large cutting knife works for this process too. Store the pieces in an airtight container in your fridge. Enjoy!
Notes
- * This is a hearty and very crunchy flake cereal. If you know another similar cereal, feel free to substitute and let us know how it goes! Thin rice crackers or your favorite nuts are also a good option here.
- ** Be sure to add the coconut oil first! Trust me. Alternatively, you may mix the peppermint and coconut oils together prior to adding to the chocolate. If you forget and add the peppermint before the coconut oil, the chocolate mixture may start to look thick and lumpy (yikes) …not to worry, just add a bit more coconut oil and mix until smooth again. And, if you are not a peppermint fan, just skip it! Chocolate Crunch is awesome too.
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