Fresh and mint-flavored, with a rich dark chocolate glaze, these vegan peppermint spreads are incredibly delicious. Serve them as a refreshing after dinner dessert, as a snack or as breakfast either way you can't go wrong!
- 240 g de unsweetened shredded coconut
- 30 ml de maple syrup
- 1/2 – 3/4 teaspoon of peppermint extract for food use
- 180 g de chopped vegan dark chocolate
- 2 teaspoons divided coconut oil
- Add the shredded coconut to the food processor. Blend until a little coconut oil begins to separate on the sides of the food processor (about 45-60 seconds). Continue processing at 10-15 second intervals, scraping down the sides and checking the texture. It should look like a dough when pressed with your fingers, but it may not come all the way out. Be sure not to over process or it will turn into coconut oil.
- Add maple syrup, peppermint extract and 1 teaspoon melted coconut oil. Stir again until blended. Again, aim for a dough consistency. Once these ingredients have been added, the dough should come together better when squeezed tightly. If it doesn't, continue mixing every 10-15 seconds, scraping down the sides of the food processor as needed. If you still have trouble holding it together, you can add a little more maple syrup (or add dairy-free milk) to strengthen the mixture (although we don't think it's necessary).
- Use a spoon to scoop out about 1 tablespoon of the mixture. Then shape it into a paste with your hands. Tap gently with your fingers so that it does not swell too much.
Spread on a baking sheet lined with baking paper or place on a plate and continue until you have used all the coconut. The recipe should yield about 14 pastes. Place in the freezer for 10 minutes.
- Melt the chocolate and the remaining teaspoon of coconut oil in a double boiler or in the microwave every 30 seconds until melted.
- Separately, place the cooled pastry on the tip of a fork and dip it into the chocolate. Gently wipe off the excess and place back on the baking paper. Continue until all the pastries are coated.
- Place in the refrigerator or freezer for 8-10 minutes until the chocolate is set.
- Remove the baking paper and enjoy. Serve at room temperature or cold. We prefer to keep them in the refrigerator, but before enjoying them, bring them to room temperature (or even warm them up until they melt a little) to enjoy the best flavor.
- The pastes can be stored at room temperature for 4-5 days, in the refrigerator for up to 2 weeks and in the freezer for up to 1 month.
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