- In a food processor or high speed blender, process/blend the shredded coconut until it is very fine. Add the coconut oil, honey and peppermint essential oil/extract. Process until it forms a creamy paste.
- Shape the paste into about 1 to 1.5 inch-size rounds and place on a cookie sheet lined with unbleached parchment paper. Place the rounds in the freezer for 10 minutes to set up and chill.
- Melt the chocolate over a double boiler. Don't worry if you do not have a double boiler. Scroll down to see that I just use a large sauce pot and a pan. Remove the shaped patties from the freezer and coat in chocolate. Allow the chocolate to cool and harden before serving.
- Store leftovers in the refrigerator or freezer.
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