PEPPERMINT PATTIES Based on a recipe by Elaina Love
6 C dry, raw shredded coconut 2/3 C honey or agave syrup 1/2 t. mint extract (or 3 drops peppermint essential oil) 1/8 C organic cocoa powder or raw carob powder (add until mixture reaches desired color) 1/2 t. vanilla extract pinch cayenne pepper 1/8 t Celtic sea salt
Blend 3 C of coconut in a dry VitaMix on low speed with the lid off and using a spatula to keep things moving until coconut takes on the consistency of butter. Do not blend so long as to separate all oil from the coconut.(If you don’t have a Vitamix, process 1 - 1/2 C at a time.)
Remove the coconut to a mixing bowl.
Add 1/3 C of sweetener and mint extract (or peppermint oil), and mix well with a spatula. Set aside.
Blend remaining 3 C coconut
In a bowl, mix the coconut and remaining ingredients by hand..
Divide the chocolate mixture in half.. Press one half into a 4″ x 4″ baking dish or plastic container.. Freeze for 5 minutes, until solid.
Remove frozen chocolate from freezer and layer on the mint mixture. Return to freezer for 4 - 5 minutes.
Spread remaining chocolate mixture over the mint layer. Freeze until solid or refrigerate.
Remove container from the freezer and remove the contents by twisting the container, or by prying up with a spatula.
Place on a cutting board and, using a thin, sharp knife, cut into your shape of choice.