A favorite, festive treat made healthy!
Serves: 12, Prep Time: 15 minutes, Total Time: 1 hour 15minutes.
1 cup dark chocolate chips
2 ½ tbsp. coconut oil
¼ cup canned coconut milk
½ cup canned coconut milk
2 tsp. matcha powder
2 tsp. coconut oil
1 tsp. coconut oil
1 cup pumpkin seeds
¼ cup unsweetened coconut flakes
2-3 drops of Peppermint Sweet Drops Stevia
Pinch of sea salt
Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Using a double boiler or a glass bowl in the microwave, melt the chocolate chips and coconut oil together. Stir in the coconut milk. Set aside.
In another small bowl, whisk together the matcha drizzle ingredients. Set aside.
In a medium flying pan, add coconut oil and coat the bottom. Add the pumpkin seeds. Toast on the stove for 10-15 minutes until they begin to turn golden brown and start making popping noises. Add the pumpkin seeds to the chocolate mixture.
Pour chocolate and pumpkin seed mixture onto baking sheet, spreading with a rubber spatula into a smooth layer.
Drizzle the matcha mixture over the base. Sprinkle coconut flakes, Sweet Drops, and sea salt over the top. Transfer to the freezer to set for at least 30-45 minutes.
Cut into triangles or squares and serve directly from the freezer.