INGREDIENTS
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For the crust:
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10 graham cracker sheets (34.79g sugar)
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6 tablespoons butter, melted
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For the peppermint cream:
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1/2 cup coconut oil
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1/2 cup heavy cream (3.47g sugar)
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1 teaspoon vanilla extract (.53g sugar)
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3 teaspoons peppermint extract
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2 tablespoons powdered sugar (15.65g sugar)
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For the chocolate coating:
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4 ounces dark chocolate (41.63g sugar)
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2 tablespoons coconut oil