8 oz dark chocolate (70% or greater), roughly chopped
1 cup unsweetened shredded coconut
4 to 6 small fresh mint leaves, or to taste
2 tbsp pure maple syrup
1/2 tsp pure peppermint extract
Line four 12-count mini-muffin pans with paper liners. (NOTE: If you don’t have four pans, simply do this in batches of two.) In a double boiler, or a bowl over gently simmering water, melt chocolate, stirring constantly. Pour about 1 tsp chocolate into the bottom of each liner, or enough to just coat the bottom. Transfer to freezer for 20 to 30 minutes, until hardened.
Meanwhile, bring a kettle of water to a boil. In a small food processor, process coconut and mint leaves until finely ground. Add maple syrup, peppermint extract and 1 tbsp boiling water and process until well combined.
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Remove two mini-muffin pans from freezer. Using a small spoon or your hands, add 1 tsp coconut mixture over each chocolate layer, pressing gently to flatten. Remove remaining two mini-muffin pans from freezer. Working one at a time, remove chocolate from liner and place face-down over top of coconut layer; press gently to sandwich. Remove patties from mini-muffin pans and remove remaining liners. Store mint patties in a resealable container in the refrigerator.
Nutrients per serving (1 mint patty): Calories: 83, Total Fat: 6 g, Sat. Fat: 4 g, Monounsaturated Fat: 0 g, Polyunsaturated Fat: 0 g, Carbs: 7 g, Fiber: 2 g, Sugars: 4 g, Protein: 1 g, Sodium: 1 mg, Cholesterol: 0 mg
