Ingredients
1/2 Cups Coconut Oil
1/2 Cup Cacao Powder
1/2 Cup Almond Butter
1/4 Cup Maple Syrup
1/8 teaspoon Salt
5 drops dōTERRA Peppermint Essential Oil

 
Instructions

• Soak the pitted medjool dates in hot water for 30 minutes then drain and set aside.
• Roast the almonds in a 180 degree oven for 10 minutes. Allow them to cool
• Place the almonds in your food processor along with the salt and blitz on a fast speed for up to 10 minutes until you have smooth nut butter.
• Add in all other ingredients and combine until you have a smooth fudgy consistency.
• Line a small slice tin and press in the fudge. Allow to set in the freezer for 2 hours before slicing up to enjoy.
• Keep this delicious fudge in the freezer.

Tip: For a different flavour, try using Lavender oil instead of Peppermint.

Essential Oil Spotlight

The peppermint plant is a hybrid of watermint and spearmint and was first described by Carl Linneaus in 1753.

A high menthol content—like that found in the dōTERRA Peppermint essential oil—distinguishes the best quality Peppermint from other products.

Frequently used in toothpaste and chewing gum for oral hygiene, Peppermint also helps alleviate occasional stomach upset and promotes healthy respiratory function when taken internally.*

​Peppermint continues to be one of the best- selling favourites among dōTERRA essential oils.

Let us know what you think to this recipe in the comments below. Would you change or add anything?