I experimented tonight and thought this was amazing!
These were creamy, minty, chocolate covered peppermint-patty-type treats. Mostly the creamy minty inner part with a thin chocolate coating.
These are just approximate amounts below. This will need a grinder of some sort, whether it be a food processor, hi-speed blender or even a coffee grinder(in small batches), to grind up the coconut flakes and cashews.
coconut flakes 1 1/2 C
cashews -small handful
honey -2 Tbsp
coconut oil- 1/4 C
peppermint extract 2 tsp
tiny dash salt
Peppermint cacao outer coating:
cacao butter or coconut oil- 1/2 C to 2/3 C
cacao powder- almost as much but a bit less than the oil
some "dry" sweetener to taste-I used about 1/2 teaspoon of stevia powder(wet sweeteners like agave honey will be clumpy and sticky possibly, but delicious nonetheless)
generous dash salt
2 tsp peppermint extract
Make the creamy mint filling first:
Grind up dry ingredients rather fine(some texture is fine), then add wet ones till throughly combined.
Form into small balls/patties, around a heaping teaspoon each.
Put onto something flexible like parchment paper or plastic wrap on a plate, and put into freezer.
For the chocolate coating:
Get 2 bowls that can act as a double boiler-type hot water bath- one the fits above the other, with room in the bottom bowl for hot water to touch the bottom/sides of the top bowl. Fill the bottom bowl as full of hot water as possible without spilling over the sides or inside the top bowl. Put the cacao butter or coconut oil in the top bowl and melt(if cacao butter, melt entirely, if coconut oil, just enough to be pasty) then remove from hot water. Add the rest of the ingredients and taste then adjust- these are approximate amounts :)
Take out the coconut balls and dip then with a fork(don't pierce them, just lift/dip) or fingers into the chocolate, and put them back on the flexible surface(this will help with popping them off later after set). I found that a very thin chocolate coating was the best tasting, so remelt your chocolate outer coating if it gets thick by putting the bowl back into it's hot water bath.
These should be ready to eat when you see the chocolate somewhat hardened while still at room temperature- a few mins! The cold coconut will help harden the chocolate. I found they tasted awesome at cool to room temperature. Store them in the fridge- I'd image they'd last a bit- a few weeks I'd think! I used cacao butter but know coconut oil would work just fine too:)