Ingredients
Scale
- 1/2 cup coconut butter, melted (See notes)
- 1 tsp honey (sub maple syrup)
- 1 tsp peppermint extract
- 1 cup dairy-free chocolate, melted
Instructions
- Using a small bowl, combine the coconut butter, honey and peppermint extract. Spoon about 1 tbsp worth of the coconut butter mixture into a silicone mold (I use this). Gently tap the mold on the table a few times and remove any air bubbles, and to even out the coconut butter. Transfer to the fridge and allow to set for about an hour or until solid.
- Prepare a bowl with the melted chocolate and a large plate lined with parchment paper.
- Carefully remove the coconut butter disks from the mold. Using a fork, dip a peppermint disk into the chocolate and rotate to fully coat. Allow the excess chocolate to drip off and set the peppermint candy onto the plate. Repeat with all of the peppermint disks.
- Set the plate in the fridge for at least an hour or until totally set. Serve chilled!
Notes
The best method to melt coconut butter and the dairy free chocolate is a double boiler.
To make AIP, use carob chocolate like this instead of chocolate.
All nutrition facts are estimated and will vary.
- Prep Time: 20
- Category: Dessert
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Fat: 25.3g
- Carbohydrates: 29.6g
- Fiber: 4.7g
- Protein: 4g
Keywords: peppermint patties, homemade peppermint patties