1 cup shredded coconut
¼ cup coconut butter, softened
2 tablespoons coconut nectar
1 teaspoon peppermint extract
1 tablespoon coconut oil, room temperature
½ cup coconut butter
2 tablespoons coconut oil
2 tablespoons cacao powder
½ teaspoon peppermint extract
1 tablespoon coconut nectar
Place shredded coconut, coconut butter, coconut nectar, and peppermint extract in a food processor. Blend for 2-3 minutes, scraping down the sides as needed. Add coconut oil and process again for 1 minute.
Line a baking sheet with parchment paper. Gather 2 tablespoons of coconut mixture and squeeze to form patties. Place on baking sheet and transfer to the fridge for at least 4 hours or overnight.
Make the chocolate coating. Place coconut butter and coconut oil in a Pyrex bowl over low heat (or prepare double-broiler) until melted. Remove from heat and allow to slightly cool (5 minutes). Add cacao powder and whisk until combined. Add coconut nectar and peppermint extract and stir vigorously until blended.
Dip patties into chocolate and place back onto baking sheet. Allow to set in the fridge for at least 30 minutes. Store in the fridge.
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