Ingredients:

  • 2 cups (240g) organic powdered sugar, sifted
  • 1.5 tbsp (21g) coconut oil, solid but soft
  • 1.5 tsp (7ml) pure peppermint extract
  • 1 tbsp (15ml) cashew milk or heavy cream
  • 1/8 tsp fine sea salt
  • 1.5 cups (255g) dark chocolate chips, 70% cacao
  • 1 tsp (5ml) coconut oil, liquid

Instructions:

  1. Combine 240g powdered sugar, 21g soft coconut oil, 7ml peppermint extract, 15ml cashew milk, and salt in a bowl. Mix on low speed until a stiff, playdough like ball forms.
  2. Roll the mixture into 24 small balls, about 1 inch in diameter.
  3. Flatten each ball into a disc and place on parchment paper. Freeze for 15 minutes until they feel solid and cold to the touch.
  4. Melt 255g dark chocolate chips with 5ml liquid coconut oil. Use a fork to submerge each cold disc, tapping off the excess until only a thin, even coat remains.
  5. Return the dipped patties to the parchment paper. Let them rest until the chocolate loses its shine and becomes matte.