Peppermint Patties



  1. In a food processor, pulse the coconut and cashews until there is a fine meal.
  2. Add the peppermint extract, honey and coconut oil and process until combined.
  3. Lay out two square sheets of plastic wrap.
  4. Divide the coconut mixture into halves and tip each half onto a sheet of plastic wrap.
  5. Roll the mixtures into two logs about 1 inch thick.
  6. Twist the ends of the logs to seal.
  7. Place in the freezer for 30 minutes.
  8. Melt the chocolate in a heatproof bowl placed over (not in) a pot of simmering water.
  9. Once the chocolate is half melted, remove the bowl from the pot and continue stirring until the rest of the shavings melt.
  10. Return the bowl to the pot to keep the chocolate from hardening, but remove it from the stove.
  11. Line two baking sheets with parchment paper.
  12. Unwrap the coconut logs and slice them into 1/4-inch rounds.
  13. Using a slotted spoon, dunk the rounds one at a time in the melted chocolate, being sure to coat them on both sides.
  14. Tap off excess chocolate and then place the rounds on the baking sheet.
  15. Place the baking sheets in the freezer for about 15 minutes, until the chocolate sets.
  16. Remove from freezer 15 minutes before eating.