High Vibin' "Peppermint Patties"

 
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These potent little bars are delightful, a healthy "peppermint patty" with no sketchy ingredients, just delightful satisfaction for your sweet tooth. I love to use Doterra peppermint essentail oil here; it is seriously so delicious and goes amazingly well with chocolate to make a treat that is pure, full of love, super high vibin' nourishment for your body and soul. Enjoy these! They are potent little treats and a little goes a long way here, so use small molds or cut into small pieces ;) 

Upgraded "Peppermint Patties" 🥥

  • 1/2 cup coconut butter, softened (*to make your own, see instructions below)

  • 1/2 cup coconut oil, softened

  • 3 - 4 tablespoons of raw honey, plus more to taste

  • stevia or monkfruit to taste, optional

  • 4 - 10 drops (to taste) high-quality peppermint essential oil

  • 1 teaspoon vanilla extract

  • 1 cup shredded coconut

  • about 3 ounces high quality organic chocolate or raw cacao paste

1. Add the coconut butter, coconut oil, honey, peppermint, and vanilla to a food processor. Process on high for a few minutes until very well-combined.  Add shredded coconut and pulse until shreds are incorporated. Taste to make sure you have added enough peppermint to your liking, and that the mixture is sweet enough for you’re pr taste. You can add a little more honey or another sweetener such as monkfruit or stevia.

2. Line a an 8 x 8 square glass pan with parchment paper. Pour the coconut mixture into, and evenly distributed with a spatula until the mixture is smooth on top. Refrigerate for 20 minutes or so. (You can also use ice cube molds to freeze the mixture into small shapes.)

3. Melt the chocolate in a heatproof bowl over a pot with about 1 inch of simmering water, and add sweetener to taste if using unsweetened chocolate. Then pour over the coconut mixture, and spread evenly. Refrigerate for about 10 minutes. 

4. Lift out the paper and use a long, sharp knife to cut the rectangle into small squares. Store the bars in the fridge.

4. Serve bars straight cold or let them warm up at room temp for about 20 minutes before serving.

* Coconut butter can be made very easily in the food processor! Just fill the food processor bowl about ½ - ¾ of the way with shredded coconut, then process it for about 5-10 minutes until the coconut has broken down into a creamy, smooth mixture, scraping down the sides as needed. Voilá, coconut butter! Be sure to use this yummy stuff in the recipe before it hardens up, as it will solidify when it cools down to room temperature 🥥

Get my favorite peppermint oil HERE

RecipesDara MerinDesserts