Ingredients
For the peppermint filling:
- 1 cup unsweetened shredded coconut (or coconut butter for smoother texture)
- 2 tbsp coconut oil (melted)
- 2–3 tbsp powdered erythritol or monk fruit
- ½ tsp peppermint extract (not mint!)
- 1–2 tbsp heavy cream or coconut cream (to adjust consistency)
For the chocolate coating:
- ¾ cup sugar-free chocolate chips (like Lily’s or ChocZero)
- 1 tbsp coconut oil
🥣 Instructions
1. Make the peppermint filling:
- In a food processor or bowl, combine shredded coconut, coconut oil, sweetener, peppermint extract, and cream. Blend or mix until smooth and sticky enough to shape.
(If using coconut butter, you may not need to blend — just mix well.)
2. Shape into patties:
- Scoop out small portions and form into discs (~1½ inch wide). Place on a parchment-lined tray.
- Freeze for 15–20 minutes to firm up.
3. Melt the chocolate:
- In a microwave-safe bowl, melt chocolate chips with coconut oil in 30-second bursts, stirring between each until smooth.
4. Dip the patties:
- Use a fork to dip each peppermint disc into the melted chocolate, coating fully. Let excess drip off, then place back on parchment.
5. Chill and set:
- Refrigerate or freeze the patties until the chocolate hardens — about 10–15 minutes.
🧊 Storage Tips:
- Store in an airtight container in the fridge for up to 2 weeks, or freeze for longer.
💡 Optional Add-ons:
- Add a tiny pinch of sea salt on top before the chocolate sets
- Dip in dark or white sugar-free chocolate for variety
- Mix in a little collagen or protein powder to boost macros
