I seriously cannot stop eating these! Ahhhhhhhhhhhhhhhhhhhh!
Ingredients:
1 Cup Unsweetened Coconut - Finely Shredded
1/4 Cup Coconut Oil
1/4 Cup Raw Honey
1 1/2 teaspoons Peppermint Extract
1/2 teaspoon Vanilla Extract
Pinch of Sea Salt
5 Oz Dark Chocolate - Melted
1 Cup Unsweetened Coconut - Finely Shredded
1/4 Cup Coconut Oil
1/4 Cup Raw Honey
1 1/2 teaspoons Peppermint Extract
1/2 teaspoon Vanilla Extract
Pinch of Sea Salt
5 Oz Dark Chocolate - Melted
Directions:
Line a cookie sheet with wax or parchment paper. Mix all the ingredients together, except the chocolate, and form into teaspoon sized balls. Put the formed peppermint balls on top of the cookie sheet and then place them in the freezer for 10 minutes. While the balls firm up a little, melt the dark chocolate in a double boiler on the stove or in a microwave, stirring the chocolate every 30 seconds until melted. Remove the peppermint balls from the freezer, coat them with the melted chocolate, place them back onto the cookie sheet and into the freezer for another 10 minutes to harden. After the chocolate peppermints have set and are firm, store them in either in the refrigerator or freezer in an air tight container.
Line a cookie sheet with wax or parchment paper. Mix all the ingredients together, except the chocolate, and form into teaspoon sized balls. Put the formed peppermint balls on top of the cookie sheet and then place them in the freezer for 10 minutes. While the balls firm up a little, melt the dark chocolate in a double boiler on the stove or in a microwave, stirring the chocolate every 30 seconds until melted. Remove the peppermint balls from the freezer, coat them with the melted chocolate, place them back onto the cookie sheet and into the freezer for another 10 minutes to harden. After the chocolate peppermints have set and are firm, store them in either in the refrigerator or freezer in an air tight container.
Makes Approx. 21 Peppermint Coconut Chocolates