Peppermint Patties

Ingredients

White Bottom:

½ cup coconut butter

2 tbsp. coconut oil

2 tbsp. honey (+1tbsp. if required for those with a sweet tooth)

¼ tsp. peppermint oil

Chocolate Top:

¼ cup raw cacao powder

⅓ cup coconut oil

1 tbsp. honey

¼ tsp. peppermint oil

Method

Separate about 24 mini foil baking cups into an oblong container and set aside.  (The cups I used had a base about the size of a 10c piece)  Popping them into a container from the start just makes it easier to move them in and out of the freezer while you're working on the second layer.

Combine the coconut butter* and coconut oil in a medium bowl, before adding the honey and then the peppermint oil.  Be patient if the weather is a little cooler, as the coconut oil will be solid and require a little more attention to allow them to combine well to achieve a smooth consistency. Once this is achieved, spoon the mixture evenly between the mini cups, and pop them into the freezer to set while you make the top layer.

To make the chocolate layer, place the coconut oil and cacao in a small bowl resting over near boiling water to just melt the oil if it's in its solid state.  Stir these thoroughly making sure there are no lumps present.  Add the honey doing the same.  No lumps…  Lastly take off the heat and stir the peppermint oil through. 

Spoon this mixture over the top of the peppermint layer and place back in the freezer for approx. 30 minutes to set.

These can be made in advance and stored in the freezer to have on hand for a treat or for a special occasion. Thank you Trudy for sharing this recipe with me.

*coconut butter can be  found at the health food store or you could make your own by blending shredded coconut with a little coconut oil and himalayan salt for approx.  5-10 minutes, straining through a very fine sieve.  Repeating process until only a small amount of shredded coconut remains.

Enjoy 💖 Shaz