Directions

1Open the two cans of coconut milk and scoop out the cream on the top. Set the liquid aside and reserve for use in smoothies or other desserts. Add the coconut cream and peppermint extract to the blender and blend until well-combined. Form small patties and add to a lined baking sheet. Pop into the freezer for 30 minutes to set.

2In a double boiler, add cacao powder, coconut oil, sweetener and a pinch of salt. Allow coconut oil to melt and whisk everything together until well combined.

3Take creamy patties out of the freezer and dip each patty into the melted chocolate mixture and place back onto baking sheet. Freeze for 2 hours and take out when ready to serve.