This recipe is for my friend Tony. He is a Standard American Eater who just recently found out about the benefits of coconut oil. He was a coconut hater previously. This is a good reminder that the quality of the food makes a difference. The reason he disliked coconut so much was due to the sweetened, preserved, dried, shredded coconut from childhood. Nothing like fresh young coconut, or Organic cold pressed Extra virgin Coconut oil. He's noticed his skin is softer after months of taking 2 tbs/day. I've done it before, but I don't care for a mouth full of oil, so I was inspired by the peppermint in the garden to make a much more fun version. This is great for the holidays or just anytime. I keep it ready for action for company or after-dinner mint.
1 cup Organic Extra virgin coconut oil
1/3 cup Honey (or other liquid sweetener you prefer)
4-5 drops of Stevia
1 tsp. Peppermint extract
Optional: 2-3 Tbs. fresh Peppermint
1-2 cups of Organic fair trade dark chocolate chips
Parchment paper
Tray
Mixing bowl
Small ice cream scoop or melon baller
1 cup Organic Extra virgin coconut oil
1/3 cup Honey (or other liquid sweetener you prefer)
4-5 drops of Stevia
1 tsp. Peppermint extract
Optional: 2-3 Tbs. fresh Peppermint
1-2 cups of Organic fair trade dark chocolate chips
Parchment paper
Tray
Mixing bowl
Small ice cream scoop or melon baller
 | In a small bowl, combine all but chocolate in a bowl, mixing with a spoon. If the oil is liquid, put it in the fridge for a while to help it become more solid. Smash any clumps of coconut oil against side of the bowl until mixture is smooth. |
 | Optionally, add some chopped fresh mint. This adds a nice color and taste. |
 | Freeze mixture for a few minutes until it starts to harden, then remove from freezer. |
 | Scoop out equal amounts of your oil mixture. You can use a small ice-creamscoop or melon baller. Scoop out onto parchment paper on a tray. Then freeze till hard (about 5 min). Then press them down to flatten. Place back into the freezer. |
 | Set up a double boiler. A plate onto of a pot with boiling water will do just fine. Just be mindful to just gently melt the chocolate. Do not over heat. Once melted and smooth. Take off heat and let it cool down. If too hot, it will melt the oil and just make a mess when you dip the flattened patties into it. |
 | Dip each one in the chocolate. covering each one evenly and completely. Set back onto the parchment paper. |
 | To set them up, place in the fridge or freezer. I store them in the fridge because I live in a hot climate and don't want them to melt. |
Optional methods:
 Making cups: Line with melted chocolate. Freeze Add coconut mixture. Freeze Add melted chocolate to top. Freeze  |  Making Layers: Parchment paper Chocolate. Coconut mixture. Fridge Chocolate.  |
