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Add shredded coconut to food processor or high-speed blender. Blend, scraping down sides as needed, until a paste forms. The texture should feel like dough when squeezed between fingers. It may be necessary to encourage it along by scraping down the sides as it’s blending.
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Add maple syrup, peppermint extract, and 1 tsp melted coconut oil. Mix again until incorporated. Again, look for a dough-like consistency. Scrape down sides as needed. Scoop out mixture and pack firmly using a tablespoon. Then roll between palms to form a ball, and gently press down to form a disc. Use fingers to gently pat down so patties are not too tall.
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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.
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Melt chocolate and remaining 1 tsp coconut oil over a double boiler or in microwave in 30 second increments until melted.
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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.
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Place in refrigerator or freezer to set for 8-10 minutes or until chocolate is firm.
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Peel away from parchment and transfer to serving platter. Serve at room temperature or chilled. Patties will keep covered at room temperature for 3-4 days, or in the freezer (my preference) up to 1 month. Best when fresh.