Peppermint Patties

Blend up the sweetener of choice until it’s a fine powder, similar to powdered sugar
Add the coconut flakes and blend until the mixture is a little past crumbly and starting to stick together
Using a rubber spatula, mix the melted coconut oil and peppermint into the coconut flakes and sweetener
Gradually incorporate the water (~½-1 tsp. at a time) until the filling sticks together but isn’t wet
Line a large baking sheet, platter, or container of some sort with parchment or wax paper
Take a small amount of filling (~½-1 TBSP, depending on the size you want) in your hand, roll it into a ball, then lightly press it into a patty shape, and place it on the lined tray or plate – repeat until all filling is used
Place the patties in the freezer for ~30 minutes to set
While they’re in the freezer, melt the chocolate and oil in the microwave in 15-25 second increments
Using a fork, dip both sides of the patty into the melted chocolate, tap off any excess chocolate, and return to the lined tray – repeat until all patties are coated*
Place the patties in the fridge or freezer until the chocolate has set, then they can be stored in the fridge and eaten as is, or brought to room temperature for 5-15 minutes before eating

*Coconut oil: refined coconut oil has less of a coconut taste, making it a practical choice
*Chocolate chips: makes 14-17 patties (~1.5" across) so typically 140-170g of chocolate is needed
*4. The water can be added in the previous step (step 3), but when it comes to consistency, it’s always a safe bet to add liquids separately and slowly
*9. If there’s any extra chocolate, you can use it to make chocolate bark by pouring it onto a sheet of wax or parchment paper, spreading it out to ~⅛-¼” thick, and adding toppings such as flaky sea salt, crushed nuts, melted caramel, or sprinkles OR search your cabinets for things to dip in the chocolate such as pretzels, graham crackers, or nuts

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