Based on a recipe by Elaina Love

6 C dry, raw shredded coconut
2/3 C honey or agave syrup
1/2 t. mint extract (or 3 drops peppermint essential oil)
1/8 C organic cocoa powder or raw carob powder (add until mixture reaches desired color)
1/2 t. vanilla extract
pinch cayenne pepper
1/8 t Celtic sea salt

  • Blend 3 C of coconut in a dry VitaMix on low speed with the lid off and using a spatula to keep things moving until coconut takes on the consistency of butter. Do not blend so long as to separate all oil from the coconut.(If you don’t have a Vitamix, process 1 – 1/2 C at a time.)
  • Remove the coconut to a mixing bowl.
  • Add 1/3 C of sweetener and mint extract (or peppermint oil), and mix well with a spatula.  Set aside.
  • Blend remaining 3 C coconut
  • In a bowl, mix the coconut and remaining ingredients by hand..
  • Divide the chocolate mixture in half.. Press one half into a 4″ x 4″ baking dish or plastic container.. Freeze  for 5 minutes,  until solid.
  • Remove frozen chocolate from freezer and layer on the mint mixture. Return to freezer for 4 – 5 minutes.
  • Spread remaining chocolate mixture over the mint layer. Freeze until solid or refrigerate.
  • Remove container from the freezer and remove the contents by twisting the container, or by prying up with a spatula.
  • Place on a cutting board and, using a thin, sharp knife, cut into your shape of choice.




  1. testkitchenette

    Wow, you’ve got some great recipes!! I’m also an IIN grad. living on Long Island. I loved reading about your education and training, it’s impressive. I’ve looked into the Ekaya online training. I’d love to participate in a Raw Vegan Meet-up sometime!

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