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Ingredients
- CHOCOLATE SAUCE-
- 3 tbsp cacao powder
- 2 tbsp cacao butter (softened)
- 1/4 cup coconut oil (softened)
- sweeten to taste, I used 3 soaked dates but if you are looking for your chocolate to not have any white spots once frozen you will need to make sure the dates are completely dry.
- (play with amounts, may need to double this sauce amount?)
- FILLING-
- 1/2 cup unsweetened coconut shreds
- 1 tbsp coconut oil
- 2 tbsp agave
- 1 tsp peppermint extract
Details
Servings 4
Adapted from loveyeggiesandyoga.com
Preparation
Step 1
Distribute 1/2 of the chocolate among four paper cupcake liners on a plate, coating the bottoms evenly. Transfer plate to the fridge.
Meanwhile, mix your filling.You can do this by hand in a small bowl, but if you have a Vitamix or other high-speed blender, give the coconut a whiz in there to get the filling smooth.
Remove the cupcake liners from the fridge (they should have set fairly solid by now) and top each with a small blob of filling, about 1/2+ tbsp (you may have a little filling leftover.)
Distribute second 1/2 of chocolate overtop each blob of pattie-guts, covering the filling entirely.
Return patties to the fridge to set completely, or do like I did and freeze for 15 minutes so dessert comes sooner!
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