Inside Out Peppermint Patties

Are you sick of seeing homemade chocolate cup recipes? Hope not! I literally just posted a chocolate espresso cup recipe, but I suppose one can never have enough cup-shaped chocolate around the holidayz. This treat is v seasonal, so if you're feeling festive AF, go ahead and place these on your Christmas table - err'one will thank you.

Ingredients

  • 1 cup Raw Coconut Butter (I prefer homemade, but store-bought works well too)
  • 1 tbsp coconut oil
  • 2/3 cup dark chocolate chips
  • 2-4 drops of peppermint extract (you do NOT need much...a little goes a long way...start with two, taste the chocolate and then add more to your liking, drop by drop)
  • Raw cacao nibs to garnish

Method

  1. Line a muffin tin with liners or spray the wells with coconut oil.
  2. In a microwave-safe bowl, warm up the coconut butter and coconut oil for about 30 seconds.Mix well. You want the mixture to be soft enough to spread into the muffin tin.
  3. Using half of the coconut butter, spread a spoonful into each well and place the tray in the freezer to set.
  4. Using the double broiler method, warm the chocolate and peppermint extract together until completely melted.
  5. Remove the coconut butter cups from the freezer and evenly distribute the melted chocolate across each well. Return to the freezer for about 15 minutes, until the chocolate hardens.
  6. Distribute the rest of the coconut butter evenly on top of the chocolate (you may need to soften the coconut butter back up for ~15 seconds in the microwave).
  7. Sprinkle each cup with the raw cacao nibs and return the tray to the freezer until the remaining later of coconut butter has hardened.
  8. Voila! Inside out peppermint patties! Store your treats in an airtight container or ziplock bag in the fridge. 

Servings: ~12 cups