Cold and minty with an intense dark chocolate coating, these plant-based beauties are incredibly delicious. Serve as a refreshing after-dinner dessert or as a snack – either way, you can’t go wrong!
- Add shredded coconut to a food processor. Blend until the sides of the food processor start to get some coconut butter (~45-60 seconds). Continue working in increments of about 10-15 seconds, scraping down the sides and checking the texture. It should feel like dough when squeezed between your fingers, but it may not hold together completely (see photo). Be careful not to process too much or it will turn into coconut butter.
- Add maple syrup, peppermint extract and 1 tsp melted coconut oil (amount stated in recipe // adjust if batch size changes). Mix again until incorporated. Again, make sure it has a pasty consistency. With these ingredients added, it should hold together better when pressed well (see photo). If not, continue blending in 10-15 second increments, scraping sides of food processor as needed. If it’s still having trouble holding together, you can add a little more maple syrup (or non-dairy milk) to encourage mixing (we didn’t find this necessary). /div>Take about 1 tablespoon of mixture. Then shape into a disk with your hands (see photo). Gently tap your fingers to keep the patties from rising too much.Spread onto a parchment-lined baking sheet and continue until all of the coconut is used – the recipe should make about 14 patties. Place in the freezer for 10 minutes.Melt chocolate and remaining 1 teaspoon coconut oil (as written in the recipe) in a double boiler or in the microwave in 30 second increments until melted.Place a cooled galette, one at a time, on the tines of a fork to dip in chocolate. Tap off excess and return to parchment. Continue until all bites are coated.Place in the fridge or freezer for 8-10 minutes, or until chocolate is set .< /div>Peel off the parchment and enjoy. Serve at room temperature or chilled. We prefer to keep them in the fridge, but before we taste them we let them come back to room temperature (even cool until they’re a little tender) for a better texture!The patties will keep at room temperature for 4-5 days, in the Fridge up to 2 weeks or freezer up to 1 month (sometimes longer).