After eight… you eat twenty! 🍫 Ingredients: • 140 g coconut cream • 1 cup fresh mint leaves • 10 g coconut oil • 1 -2 tbsp stevia or powdered sugar • 0.8 g xanthan gum Infuse the coconut cream, coconut oil, and mint leaves in a double boiler for about 5–10 minutes. Remove from heat and let it sit for another 5 minutes to infuse and cool slightly. The mixture should still be hot but not boiling. In a separate bowl, mix the sweetener with the xanthan gum. Slowly add this mixture to the warm coconut infusion, a little at a time, mixing very fast so the gum dissolves properly. An immersion blender works best to achieve a smooth, even consistency, as the gum thickens quickly. Once ready, quickly pour the mixture onto a non stick surface. Tap it gently on the table to help it spread evenly the thinner, the better. Place it in the freezer for about 1 hour, or until completely firm. Meanwhile, melt 100 g chocolate with ½ tsp coconut oil in a double boiler. When the coconut layer is very...