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Sweet and Raw: Peppermint Patties

Makes approximately 20 patties.

Straight from their new book The Rawvolution Continues (Simon & Schuster, 2013)Matt and Janabai Amsden share their recipe for Peppermint Patties. These classic favorites are filled with a sweet and minty coconut cream.

peppermint patty

For the Filling

2 1/2 cups shredded coconut
6 tablespoons coconut oil
6 tablespoons coconut nectar
1 teaspoon vanilla bean powder
1 teaspoon liquid chlorophyll
6 to 8 drops food-grade peppermint essential oil
pinch of sea salt

For the Icing

1 cup fresh coconut meat
3 tablespoons coconut nectar
dash of liquid chlorophyll
2 cups basic melted chocolate

To make the filling, in a mixing bowl, mix all the ingredients by hand until evenly mixed.

To make the icing, in a high speed blender, combine all of the ingredients except the melted chocolate and blend until smooth.

Use the lid of a 32-ounce mason jar to form the patties to a consistent size: Place a piece of plastic wrap inside the lid and fill the lid with the patty filling. Pop out the patty using the plastic wrap. Place the patty on a baking tray covered with wax paper. Repeat to make about 19 more patties. Place the patties in the freezer for 15 to 20 minutes to give them time to solidify.

Dip one side of each patty in the melted chocolate and place, chocolate side up, on the baking tray. Return the patties to the refrigerator to harden, 30 minutes. Repeat to coat the other side of each patty. Refrigerate again to harden.

Spread a thin coat of icing on top of the patties. Refrigerate one final time to set the icing. Store the patties in the refrigerator until ready to serve.

Basic Chocolate

Makes 4 1/2 cups
1 cup cacao butter
2 1/2 cups cacao butter
1 cup coconut nectar
1 tablespoon vanilla bean powder
pinch of sea salt

Melt the cacao butter by placing it in a dish surrounded by hot water or in your dehydrator. Blend the melted cacao butter with the cacao powder, coconut nectar, vanilla bean powder, and salt in a high speed blender. Use while warm to make chocolates or as a sauce.

Variation: Add an extra 1/2 cup of cacao powder for darker chocolate.

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