YIELD: 5 Servings
MACRONUTRIENT RATIO: 35:1
69gm (3 T + 2 tsp) Coconut oil
40gm MCT oil (medium chain trygliceride oil) (2 T. + 2 tsp)
5gm (1 tsp.) Sunflower lecithin (recipe could be made with 5gm ground sunflower seeds)
7gm Cacoa Powder (unsweetened cocoa) - Sunfood
10gm (2 tsp) Davincii sugar-free Syrup-Chocolate
5gm (1 tsp) Davincii sugar-free Syrup-Peppermint
1Mix MCT oil into coconut oil, stir until coconut oil melts. It will melt completely if you allow it to sit for several minutes or you can heat it slightly to melt it quickly.
2Stir sugar-free syrups and cocoa into oils.
3Divide evenly into 5 small containers such as shot glasses or the tasting glasses shown in the video.
4Refrigerate until firm.
5Note: This will last for weeks in the refrigertor.