Homemade Peppermint Patties

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 patties are super minty and pack an intense coconut punch. Instead of corn syrup or white sugar, I use pure maple syrup. You’ll make the coconut filling, shape the filling into patties and give them a quick trip to the freezer. Once chilled, you can dip the patties in melted chocolate or drizzle the chocolate over the patties. You won’t be able to resist the chilled refreshing taste of the peppermint covered in rich dark chocolate. These delicious peppermint patties make a beautiful gift and a perfect treat. Enjoy Valentine’s Day!

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Servings: 12 patties

Ingredients

• 1 cup unsweetened shredded coconut
• 2 tablespoons unsweetened 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 like Guittard and Ghirardelli

Instructions

• Cover a roasting tray or cooking sheet with parchment paper, or a silicon baking mat. Pulse the coconut flakes in a food processor until finely ground, scraping 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 also 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 in the freezer for up to a month. Let the patties thaw for a few minutes before serving, if frozen.

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