Peppermint Patties

Ingredients

• Coconut cream

  Nuts, raw (liquid expressed from grated meat)

  ¼ cup or 60g

• Coconut meat

  Nuts, dried (desiccated), sweetened, flaked, packaged

  ¼ cup or 21g

• Coconut oil

  3 tbsp or 41g

• Peppermint

  Fresh

  ½ tsp or 0.3g

• Coffee and cocoa powder

  (mocha), with whitener and low calorie sweetener

  1 ½ tsp dry or 10g

Directions

1. Line a mini muffin tin with paper liners or use a silicone mini muffin pan for easy release.
2. In a small bowl, stir together the melted coconut cream, the coconut, 1 tablespoon of the coconut oil (about one-third of the total), and the finely chopped peppermint until evenly combined.
3. Divide the coconut mixture among the liners, filling each about halfway. Gently press to level. Refrigerate until firm, about 15–20 minutes.
4. In a separate bowl, mix the remaining 2 tablespoons coconut oil with the cocoa powder until smooth.
5. Spoon a thin layer of the cocoa mixture over each chilled coconut base to cover. Refrigerate until the chocolate layer sets, about 10–15 minutes.
6. Let the peppermint patties sit at room temperature for about 5 minutes to soften slightly before serving. Store covered in the refrigerator.