Ingredients
Scale
- 1 c. shredded coconut (unsweetened)
- 3 tsp coconut oil, melted (use refined for less of a coconut flavor)
- 2 tsp. maple syrup
- 1 tsp. nondairy milk
- 1 tsp. peppermint extract
- Raw Chocolate Recipe (use in melted form) OR use 1/2 c. nondairy chocolate, melted
Instructions
- If your coconut is not soft and more on the harder in texture side, simply soak the coconut in boiling water for 10 minutes to soften up and make it easier to blend. Drain the water.
- Blend coconut, maple syrup, coconut oil, and nondairy milk in a high speed blender until almost smooth. Keep the faith. It WILL blend…eventually (will take several minutes and spooning the mixture around the blender). You can always add a teaspoon of nondairy milk at a time If you are having too much trouble. Add peppermint extract.
- Gently pack coconut mixture into small patties with your hands. Place on a wax paper-lined baking sheet. Freeze for 20 minutes.
- With a fork, dip each patty into the bowl of melted chocolate. Flip over and get the other side coated. Work quickly because having the frozen patties sit too long in the chocolate will harden the chocolate. Set back on wax paper. Allow to freeze for 10 minutes.You might have to double dip the patties after they set the first time if you are using the raw chocolate.
- Freeze 10 minutes until chocolate is fully hardened.
