Ingredients
- 1 ½ cans of full fat coconut milk (solid part), chilled overnight
- 4 tbsp coconut butter
- 1⁄3 cup coconut oil
- 2-3 dates (pits removed)
- ¼ cup coconut shreds
- 1-2 sprigs of fresh mint (substitute with ½ tsp peppermint extract)
- ¼ cup leftover coconut pulp from the Almond Cow (Coconut milk made with shredded coconut)
Ingredients Chocolate Glaze
- 4 oz of 100% unsweetened chocolate
- 1-2 tbsp date syrup (or maple syrup)
- 2-3 tbsp coconut oil
Directions
- Line a 8.5 by 8.5 brownie baking pan with wax paper.
- For the coconut base, store your coconut milk can in the fridge overnight. Scoop out the solid part and add it into a small pot with the rest of the ingredients (except for the pulp/shredded coconut).
- Heat over low until combined and dates are dissolved. Strain through a sieve into a bowl. Stir in the pulp and shredded coconut.
- Pour the coconut mixture into the brownie pan and freeze for about an hour.
- Take out of the freezer and let sit on the counter for a few minutes until mixture begins to soften (but not too soft). Cut out patties with a cookie cutter or cut into bars with a knife.
- Transfer onto a baking sheet lined with parchment paper. Put the patties back into freezer while preparing the chocolate glaze.
- For the chocolate glaze, melt chocolate with coconut oil and syrup in a small pan over low heat. Once the chocolate has melted, take peppermint patties out of the freezer and dip into the chocolate.
- Let sit on a cooling rack for about an hour.
- Store in an airtight container in the fridge for up to two weeks.
