Ingredients:

• ½ cup plus 1 tablespoon extra-virgin coconut oil
• 1 teaspoon liquid stevia or monkfruit sweetener
• ½ teaspoon vanilla extract
• 3 drops peppermint essential oil or peppermint extract
• 1 cup sugar-free chocolate chips
• Pinch of pink salt

Instructions:

Step #1:  If your coconut oil is rock-hard, warm ½ cup of it in a small saucepan over low heat until softened. Line a plate with parchment paper.

Step #2:  In a bowl, combine the softened coconut oil, stevia, vanilla extract, and peppermint oil, mashing any clumps of coconut oil against the side of the bowl until the mixture is smooth. Refrigerate for 10 minutes to allow it to harden somewhat.

Step #3:  Using a 1-tablespoon scoop, form the mixture into little balls and place them on the prepared plate. Freeze for 5 to 10 minutes to firm the batter.

Step #4:  Lay a second sheet of parchment paper on top of the balls and, using your hands, press down and flatten the balls to the desired thickness. (I like them on the thicker side.)

Step #5:  Place a heat-safe glass bowl inside a medium saucepan filled with 1 inch of water over low heat. Place the chocolate chips and the remaining 1 tablespoon of coconut oil in the bowl and allow to slowly melt, stirring occasionally to break up any solid pieces. Remove from the heat and set aside to cool slightly.

Step #6:  Dip the chilled patties into the melted chocolate. If you want to drop the patties into the chocolate for maximum coverage, use a spoon.

Step #7:  Line a plate with parchment paper. Place the patties on the prepared plate and place in the freezer for 10 to 15 minutes, or until hardened.

Step #8:  Serve immediately or store in an airtight container in the freezer for up to a week.