A fun and sassy peppermint flavoured dessert for the winter season

These peppermint patties have made it into my holiday treats for the last few years now as they are fun and different. Using shredded coconut and a generous hit of peppermint extract, then dipped in melted dark chocolate, these little plant based Christmas bombs are a refreshing delight and a much healthier version than the traditional peppermint patty.

• Gluten free
• Dairy free
• Nut free
• Vegan/vegetarian

Ingredients:

• 3 cups shredded (desiccated) coconut, unsweetened
• 2 Tbsp maple syrup
• 1 tsp peppermint extract
• 1 tsp coconut oil
• 1 cup dark chocolate chips, dairy free for vegans

Directions;

• Add shredded coconut to a blender and blend until it begins to look like a dough. Scrape sides of the blender down until all is blended. Don’t over process as it will turn into more of a butter. Start with about 1 minute, scraping down sides and pulsing for desired consistency.
• Add syrup, extract and 1 tsp coconut oil. Blend again until the dough sticks together when pressed between your fingers.
• Scoop out 1 tbsp portions and shape into bite sized disks, placing them on a lined baking sheet with parchment. Place in freezer when all disks are formed for about 1/2 hour.
• Store in fridge or in freezer.