RECIPE by Deanna Smith
Chocolate Peppermint Squares

5-10 Minutes active time then Ready after 30-40 minutes in the freezer or a couple hours in the fridge.


  • 1/4 cup Canned Coconut Milk
  • 10 oz. bag Vegan Chocolate Chips (I use the Enjoy Life brand a lot)
  • 4-5 drops doTERRA Peppermint Essential Oil



  • Add coconut milk to small heavy bottom pot and heat but do not boil, then remove from heat.
  • Mix in the 10 oz. bag Vegan Chocolate Chips and let sit a couple minutes, will still be chunky.
  • Stir again to combine the chips and the coconut milk, mix until smooth.
  • If the chocolate looks like it has “seized” where it is not smooth and looks glumpy {yeh, not a word, I know ;) } add about a tablespoon more of the coconut milk at a time and continue to stir until it reaches a smooth consistency. (You may need to put back on low heat for just a second if it cooled too much.)
  • Once smooth, stir in the drops of peppermint, start with 3 and add until your desired taste preference, mine is usually around 5.
  • Pour into a shallow parchment lined pan, smooth out and chill until solid in the fridge or if you are short on time, in the freezer.
  • Remove from Fridge and cut into squares to serve.



  This may take an attempt or two for you to get the consistency you prefer, depending on the type of chip you use and type of coconut milk. Each brand can make the batch turn out differently and whether you choose full fat or light coconut milk, the chocolates can turn out real firm or very soft depending on the amount of coconut milk mixed in to get it smooth. The more “milk” the more soft so keep in mind how you plan to serve them, they may need to stay chilled just until serving. Also this recipe can be used to scoop and roll into the center of a rolled truffle, which you can then coat in cocoa powder or coat in chocolate. :)



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