A treat using the classic combination of mint and chocolate is practically a must over the holidays. These are reminiscent of peppermint patties, but with much better quality ingredients! The coconut butter creates the perfect filling I have used both semi-sweet chocolate chips and 85% chocolate disks, and they’re delicious with both. For a nice balance, I suggest a 70-72% dark chocolate. So pass up those store-bought low-quality chocolate peppermint treats this year, and try making these super easy ones instead!
- 1/2 c. semi-sweet chocolate chips or chopped up dark chocolate
- 1/3 c. coconut butter
- 1 tbsp. maple syrup
- 1/2 tsp. arrowroot powder
- 1/2 tsp. vanilla
- 1 tsp. peppermint extract, divided
- paper or silicone muffin liners
- Put chocolate in a microwavable bowl (or use a double-broiler) and warm on high for 1 minute, followed by 20 second intervals, stirring between each interval, until chocolate is fully melted.
- Add coconut butter to a microwaveable bowl and microwave on high for 20 second intervals until melted.
- Add 1/2 tsp. peppermint extract to each the melted chocolate and coconut butter.
- Add the maple syrup and vanilla extract to the coconut butter, followed by the arrowroot powder (this gives the filling a thicker, slightly chewy texture, but can be omitted).
- Spoon a small amount of the melted chocolate to line the bottom of each muffin liner, followed by a spoonful of the coconut butter mixture, and finishing with a layer of chocolate.
- Refrigerate for 30 minutes or more.
- Store in the fridge for up to 2 weeks – best served cold!