1/3 cup raw organic cashews
1/3 cup organic unsweetened shredded coconut
1/4 cup raw unprocessed coconut oil
1 tbsp raw honey
3 drops pure peppermint oil (I use doTerra oils)
1/3 cup raw coconut oil
1/3 cup raw cacao powder
1/4 tsp organic ground cinnamon
1/4 tsp organic cayenne pepper
*optional - 1 tbsp raw honey... if you like more sweetness
1 - In a food processor, grind cashews and shredded coconut together into a fine powder.
2 - Add coconut oil, peppermint oil, and honey, and pulse until combined - DO NOT OVER PROCESS!
3- Put mixture in a bowl and set aside in the fridge - to firm up.
Put the coconut oil in a bowl, and place that bowl inside another bowl filled with warm water. (This will allow the coconut oil to heat up just enough to melt, without killing the enzymes.) Add the cacao powder, cinnamon, cayenne and honey, and mix well.
Once the minty cream has hardened, use a tablespoon to measure nine equal portions, which can then be shaped into patties with your hands, or a silicone mold - I find the best method is to roll the cream into a ball and press it flat. Place patties on wax paper.
Place patties in the freezer for 10 minutes or so. Then dip them one at a time into the chocolate sauce, which should harden immediately. Dip the minty patty's 2-3 times.
They will last awhile in the freezer, but I bet they never EVER make it over a day!