1 bar of Apotheker’s Mint Dark Chocolate Bar
1 cup organic coconut oil
1/2 cup raw honey
1 teaspoon organic peppermint oil
In a small saucepan, melt the coconut oil. Remove from heat and whisk in the honey and peppermint oil. Continue to whisk until mixture has thickened, the coconut oil will want to separate from the honey but continue to whisk until fully incorporated.
Transfer thickened mixture to a small plastic container and place in the freezer until it’s started to harden.
For a more hands-on approach, use a tablespoon to measure out balls of the mixture and transfer them to a parchment paper lined pan or plate and place them back into the freezer for ten minutes or until firm. With the palm of your hand, flatten the balls into patties. Another option is to use cookie cutters for custom shaped patties.
Meanwhile, using either a double boiler or a pan on the lowest heat possible, melt the chocolate bar until it is a smooth consistency and remove from the heat. Allow to cool slightly. If the chocolate is too hot, it will be too thin to coat the patties and it will also melt the coconut oil.
Dip each pattie into chocolate and coat thoroughly. Use a fork to transfer pattie to parchment paper and allow chocolate to harden. Depending on your homes temperature, you may need to place patties in the fridge to set the chocolate and to prevent melting during summer months.
Makes 12-15 patties