3 cups (240g) shredded unsweetened coconut
2 Tbsp (30ml) maple syrup
1⁄2-3⁄4 tsp peppermint extract (for best quality, use food grade peppermint oil)
2 tsp coconut oil, divided
1 cup (120g) vegan dark chocolate, chopped

3 cup s (240g) shredded unsweetened coconut 2 Tbsp (30ml) maple syrup 1 ⁄2-3⁄4 tsp peppermint extract (for best quality, use food grade peppermint oil) 2 tsp coconut oil, divided 1 cup (120g) vegan dark chocolate, chopped

1. Add shredded coconut to food processor or high-speed blender. Blend, scraping down sides as needed, until a paste forms. The texture should feel like dough when squeezed between fingers. It may be necessary to encourage it along by scraping down the sides as it’s blending.
2. Add maple syrup, peppermint extract, and 1 tsp melted coconut oil. Mix again until incorporated. Again, look for a dough-like consistency. Scrape down sides as needed. Scoop out mixture and pack firmly using a tablespoon. Then roll between palms to form a ball, and gently press down to form a disc. Use fingers to gently pat down so patties are not too tall.
3. Lay down on parchment-lined baking sheet or plate, and continue until all coconut is used—recipe should make about 14 patties. Place in freezer to set for 10 minutes.
4. Melt chocolate and remaining 1 tsp coconut oil over a double boiler or in microwave in 30 second increments until melted.
5. Individually place a chilled patty on the prongs of a fork to dip into chocolate. Tap off excess and set back on parchment. Continue until all bites are coated.
6. Place in refrigerator or freezer to set for 8-10 minutes or until chocolate is firm.
7. Peel away from parchment and transfer to serving platter. Serve at room temperature or chilled. Patties will keep covered at room temperature for 3-4 days, or in the freezer (my preference) up to 1 month. Best when fresh.