Step 1

Add shredded coconut to a food processor. Blend until the sides of the food processor start getting a little coconut buttery (~45-60 seconds). Continue processing in about 10-15 second increments, scraping down the sides and checking the texture. It should start to feel like dough when squeezed between fingers but might not hold together fully (see photo). Make sure not to process too much or it will turn into coconut butter.

Step 2

Add maple syrup, peppermint extract, and 1 tsp melted coconut oil (amount as recipe is written // adjust if altering batch size). Mix again until incorporated. Again, look for a dough-like consistency. With these added ingredients, it should hold together better when tightly squeezed (see photo). If it doesn’t, continue blending in 10-15 second increments, scraping down sides of food processor as needed.

Step 3

Scoop out an approximately 1-tablespoon amount of mixture. Then shape with hands to form a disc (see photo). Use fingers to gently pat down so patties aren’t too tall.

Step 4

Lay down on parchment-lined baking sheet or plate and continue until all coconut is used — recipe should make about 14 patties. Place in freezer to set for 10 minutes.

Step 5

Melt chocolate and remaining 1 tsp coconut oil (as recipe is written) over a double boiler or in microwave in 30 second increments until melted.

Step 6

Individually place a chilled patty on the prongs of a fork to dip into chocolate. Tap off excess and set back on parchment. Continue until all bites are coated.

Step 7

Place in refrigerator or freezer to set for 8-10 minutes or until chocolate is firm.

Step 8

Peel away from parchment and enjoy. Serve at room temperature or chilled. We prefer storing them in the fridge, but before enjoying, we let them come to room temperature (or even warm until they're a little melty) for best texture!

Step 9

Patties will keep covered at room temperature for 4-5 days, in the refrigerator up to 2 weeks, or in the freezer up to 1 month (sometimes longer).