Saturday, February 9, 2013

Day Nine of the Valentine’s Day Challenge is Coconut Cream Heart Patties!

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.


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