Recently Young Living got the go ahead in Canada to label a select few of their essential oils as food grade. Though in the US they have been able to label them this way for quite a while.
This opens up so many more possibilities on how to use the oils! Though the label is different the actual oil inside the bottle is the exact same so if you have the oil from before you can still use them this way.
I’ve been on a chocolate kick lately and have seen several versions of this recipe floating around the Internet. It’s not my first time making chocolate, but I normally use cocoa butter and cacao etc. This time I just wanted a fast and easy recipe and I thought it would be fun to try out some essential oils in it too.
This took me less than the time it took to make a cup of tea – I know that because I made it while waiting for my tea to steep. I usually have a bag of this in the freezer and grab a piece or two whenever I’m craving chocolate (usually daily!).
So without further ado:
- 1 cup dark chocolate chips
- 2 tsp coconut oil
- 1-4 drops peppermint vitality essential oil
- Handful of crushed almonds
- Sea salt (optional)
Melt chocolate and coconut oil together. I prefer to use the double boiler method but putting it in the microwave in 30 second increments and stirring after each time also works.
Once melted add the peppermint oil to taste. I love lots of peppermint flavour so I added 4 drops.
Line a cookie sheet with wax or parchment paper. Pour out the chocolate and spread with a spatula. Top with almonds and sea salt if you want.
Put in freezer for 30 minutes.
Take out break apart and EAT!