Peppermint Patties

Put one of these in your child’s (or partner’s) lunch bag for a sweet, fun treat.

Ingredients

Makes 24

2 cups shredded unsweetened coconut

1⁄4 cup canned coconut milk

1⁄4 cup coconut oil

1⁄2 cup maple syrup

1⁄2 teaspoon alcohol-free peppermint extract

2 cups dark chocolate chips

  1. In a food processor, process shredded coconut about 30 seconds into a fine texture. Add coconut milk, coconut oil, maple syrup, and peppermint extract to make a paste.
  2. Shape paste into 11⁄2" rounds and place on a cookie sheet covered with parchment paper. Place rounds in freezer for 10 minutes. Don’t throw away parchment paper.
  3. To melt chocolate, place 1" water in a skillet over a burner. Place chocolate chips in a glass heatproof bowl and place bowl directly in water. Bring water to a simmer, then turn off heat and let chocolate sit until melted.
  4. Remove patties from freezer. Place patties on tines of a fork and dip into melted chocolate until completely covered. Place patties back on parchment-lined cookie sheet.
  5. Allow chocolate shell to cool and harden before serving. Store leftovers in an air-tight container in refrigerator for up to 2 weeks or in freezer for 1–2 months.

Per Serving

Calories: 133

Fat: 9g

Protein: 1g

Sodium: 4mg

Fiber: 1g

Carbohydrates: 15g

Sugar: 12g