Any interest in making your Valentine a healthy treat? Me too, that’s why I love this recipe and it involves no cooking! Food that doesn’t involve cooking relies on really fresh, high quality ingredients. These divine chocolate patties are super minty and pack an intense coconut punch. Instead of corn syrup or white sugar, I used pure maple syrup. Store the patties in an airtight container in the freezer for up to a month. This refreshing treat makes a beautiful gift. Happy Valentine’s Day!
- 1 cup shredded unsweetened coconut flakes
- 2 tablespoons coconut milk (I used the canned full fat coconut milk)
- 2 tablespoons coconut oil, melted
- 1/4 cup pure maple syrup
- 1/4 teaspoon pure peppermint extract
- 1/4 teaspoon pure vanilla extract (optional)
- 12 ounces good quality dark chocolate (I used Scharffen Berger)
Cover a roasting tray or cooking sheet with parchment paper or a silicon pad. Pulse the coconut flakes in a food processor until finely ground, scrape down the sides as needed. In a separate bowl combine the coconut milk, melted coconut oil, maple syrup and both extracts. Stir to combine. Add this mixture to the bowl of the food processor with the ground coconut and mix well. Process until smooth and almost like a paste. Using your hands, shape the mixture into rounds about an inch or so in thickness. Place on the prepared tray and put into the freeze for at least 30 minutes to solidify.
Melt the chocolate in a double boiler or in the microwave. Stir until shiny and smooth. Coat the coconut patties in chocolate by dipping them in the bowl of chocolate using a fork. You can drizzle the chocolate over the patties while they’re sitting on a cooling rack, lined with parchment paper underneath. Let the chocolate set until firm, then flip and coat the other side. They’re best stored in the refrigerator for up to a week and the freezer for up to a month. Makes 12 patties.