Chocolate Covered Peppermint Patties

Ingredients

Patties

• 1/3 cup cashews, ground into a flour
• 2 Tablespoons coconut flour,+ 1/3 cup coconut flour divided
• 1/4 cup coconut oil
• 3 Tablespoons maple syrup
• 2.5 teaspoons mint extract
• pinch salt

Chocolate Coating

• 3 Tablespoons grated cacao butter
• 1 Tablespoon melted coconut oil
• 1/4 cup cocoa powder
• 2 Tablespoons maple syrup (or to taste)
• 1/2 teaspoon pure vanilla extract
• dash salt

Directions

Patties

1. Place the cashews into a food processor and pulse into a fine flour texture. Add the 2 tablespoons of coconut flour coconut flour to make sure you don't turn the cashews into cashew butter.
2. Add all the rest of the ingredients, pulsing; except the remaining 1/3 cup coconut flour.
3. Check the texture and add the remaining 1/3 cup coconut flour a little at a time to get a nice consistency.
4. Move to a bowl and use your hands to roll into bite-sized balls. Pat them flat.
5. Place the flattened patties onto a baking sheet liked with parchment paper and place in the freezer for 30 minutes until firm.

Chocolate Coating

1. Melt the grated cacao butter with the coconut oil over low heat in top of a double boiler.
2. Stir in the cocoa powder, maple syrup , vanilla extract and salt. Shut off.
3. Take the frozen patties out of the freezer.
4. Use a toothpick to spear each pattie, and dip into the melted chocolate, place back onto the parchment paper.
5. Place the chocolate-coated patties in the freezer for at least 30 minutes.
6. Prior to serving, allow to thaw 5-10 minutes.
7. Makes 15 patties.
8. Keep in the refrigerator in a container with a lid.