A refreshing and creamy homemade peppermint filling coated in rich dark chocolate, perfect for the holiday season or a sweet treat any time of year.

1 cup powdered monk fruit sweetener or powdered sugar (for a non-paleo option)

1/2 cup coconut flour

2 tablespoons coconut oil, melted

1/2 teaspoon peppermint extract

2 tablespoons unsweetened almond milk

1/2 cup dark chocolate chips (or sugar-free chocolate chips)

1 tablespoon coconut oil (for chocolate coating)

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In a medium-sized bowl, combine powdered monk fruit sweetener (or powdered sugar), coconut flour, melted coconut oil, peppermint extract, and almond milk. Stir until fully combined. The mixture should have a thick, dough-like consistency.
Scoop out about a tablespoon of the mixture and roll it into a ball. Then, flatten the ball into a disc shape. Repeat with the remaining mixture.
Place the discs on a parchment-lined baking sheet and freeze for at least 30 minutes to firm up.
While the peppermint patties are freezing, melt the dark chocolate chips and 1 tablespoon coconut oil together in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in 30-second intervals, stirring in between.
Once the patties are firm, dip each one into the melted chocolate, ensuring it is fully coated. Place the coated patties back onto the parchment paper.
Freeze the patties for an additional 15-20 minutes to set the chocolate.
Enjoy these homemade peppermint patties as a delicious treat or store them in an airtight container in the fridge for up to a week.

Store the peppermint patties in an airtight container in the fridge for up to a week for best freshness.
Make sure the filling discs are firm before dipping them into the chocolate to ensure easy coating.
Use sugar-free chocolate chips if making a sugar-free version.