A nostalgic pairing, this dessert was inspired by a recipe from Jean-Christian Jury and Jörg Lehmann. —EvE
SERVES 9 TO 12
CHOCOLATE LAYER
Scant ¼ cup (55 g) coconut oil
¼ cup (45 g) cacao butter
1¼ cups (137 g) cacao powder
½ tsp sea salt
¼ cup (60 ml) maple syrup
MINT LAYER
1¾ cups (133 g) shredded coconut
Scant ¼ cup (60 ml) melted coconut oil
3 tbsp (45 ml) maple syrup
2–4 drops peppermint essential oil
FOR THE CHOCOLATE LAYER
Melt the coconut oil and cacao butter in a heavy-bottomed pot over low heat, and then whisk in the rest of the ingredients until you have a lusciously smooth chocolate mixture. Spread half of this mixture evenly into the bottom of a lined pan and put it in the fridge. Set aside the remaining half to use in a moment.
FOR THE MINT LAYER
Blend everything until smooth. Spread it evenly over your chocolate layer in the pan and finish by spreading the remaining chocolate over this. Leave it in the fridge for at least a few hours and slice. If they stick around longer than a day and you keep them refrigerated overnight, I’d recommend letting them sit at room temperature for around 10 to 15 minutes before eating so they soften.