This is my little spin on peppermint patties! They’re actually really quick and simple but like I say in the recipe make sure you buy unsweetened coconut or else these will be sickeningly sweet! If you love coconut, you will love these though.
There was a ton of crazy snow out here in NYC yesterday but the people out here panicked so much because they’re still reeling from Hurricane Sandy. I’m okay with the snow but I definitely can’t wait until spring starts! I want warm weather soon!
- Alexis ♥
Coconut Cream Heart Patties
- 1 cup Powdered Sugar
- 1 cup Unsweetened Desiccated Coconut (this is important, definitely get unsweetened!)
- 1 cup Vegan Chocolate Chips
- 1 Tablespoons Vegetable shortening (for the chocolate)
- 1-2 Tablespoons Coconut Milk
- ½ Teaspoon Pure Coconut Extract
- ½ Teaspoon Pure Vanilla Extract
Place all of the ingredients in the food processor and blend until it becomes a sticky dough and then wrap it in plastic wrap and refrigerate until it firms up a bit.
Melt the chocolate and shortening over a double boiler until it becomes smooth.
Meanwhile, take out your coconut dough and roll it out on a clean surface sprinkled with powder sugar.
You can do whatever shapes you want at this point or even make them into truffles but if you want the heart shape, use a cookie cutter to cut out the patties until you have no dough left.
*Tip: Before dipping them in chocolate refrigerate them for a little longer to firm up even more or else they will start to melt and break.
Have a container ready (make sure to sprinkle the bottom with powdered sugar) and using a fork dip the patties into the chocolate and shake off the excess before moving to the next one.
After you’re all done, refrigerate them until they’re set.