These little sweet treats are good for any occasion - St. Patty's Day, a dinner party or a Wednesday night!
Mini Muffin Pan
2bars7 oz. of your favorite gluten-free/soy-free chocolate. (We like Trader Joe's Organic 73% Super Dark Chocolate)
1cupShredded, unsweetened coconut
8Fresh mint leaves + some extra for garnish
1/2 tspPeppermint Extract
For Chocolate Patties
Heat a small pot of water and place a glass/Pyrex mixing bowl on top (do not use the microwave, please! it's terrible for you and for your food)
Break up the candy bars and melt them over the pot of water in the glass bowl
As chocolate is melting, line a 12 count regular muffin tin or 24 count mini-muffin tin with paper or silicone muffin liners.
Pour just enough chocolate into each liner so it just covers the bottom.
Place muffin tin in the freezer for 20 minutes or until hardened.
For Minty Filling
In a food processor, add the coconut, mint leaves, maple syrup, peppermint extract and hot water (you can get the water from the pot you melted the chocolate over.)
Process until all everything is well combined.
Remove muffin tin from freezer and take chocolate out of liners.
Add a spoonful of the coconut mixture to a patty and place a second patty on top.
Garnish with a fresh mint leaf and ta da! Dessert is served.
Notes: CHOCOLATE MELTDOWN: Make sure to keep these in the fridge until you're ready to serve. They melt fast.If you make these in a regular muffin pan, the recipe will yield 6 patties. If you use a mini-muffin pan, you can get 12 patties.By Thyroid Loving Care. Adapted from Delighted Momma
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