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Holiday Peppermint Dessert Patties

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dessert
Keyword: Dairy-free, gluten-free, holiday desserts, holiday recipes, Paleo, paleo cookies
Servings: 12 cookies

Equipment

  • Mini Muffin Pan
  • Food processor

Ingredients

  • 2 bars Trader Joe's Organic 73% Super Dark Chocolate, OR 7 oz. of your favorite gluten-free/soy-free chocolate
  • 1 cup unsweetened shredded coconut
  • 8 leaves fresh, organic mint leaves + some extras for garnish
  • 1 tbsp maple syrup
  • ½ tsp peppermint extract
  • 3 tbsp hot water

Instructions

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.
  • CHOCOLATE MELTDOWN: Make sure to keep these in the fridge until you're ready to serve. They melt fast.

Notes

**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 (J. Wittman)