On the second day of Christmas, stuff your stockings with Justin's and share the love (and the awesomeness of this delicious nut butter) this holiday season. Enter today's giveaway to win Justin's Peanut Butter Cups and Nut Butter squeeze packs!
1 cup coconut oil
1/2 cup agave nectar (or honey)
2-3 drops peppermint extract
3/4 cup unsweetened cocoa powder
1 cup Justin's Chocolate Hazelnut Butter
candy canes, crushed
Microwave the coconut oil and agave for 2 minutes until melted. Transfer to a large mixing bowl and stir in the peppermint extract and unsweetened cocoa powder until smooth. Pour the mixture until a rimmed cookie sheet lined with parchment paper. Place the tray into the freezer for around 30 minutes, until the coconut oil hardens. In a separate bowl, microwave the hazelnut butter for 2 minutes until melted. Remove the tray from the freezer and evenly pour the hazelnut butter over the coconut oil mixture. Immediately sprinkle the crushed candy canes, then place the tray in the refrigerator or freezer to harden. Cut the bark into pieces and store in an air-tight container in the refrigerator or freezer.