In class, Cherie would say she tests her recipes at least five times before letting it out into the world. Well, as far as my Peppermint Paddie recipe is concerned, my limit is three. Maybe four, if you count here.
Peppermint Paddies
Coconut Layer
1 cup shredded coconut flakes
½ cup coconut butter (not coconut oil), softened
1 teaspoon alcohol-free peppermint extract
a pinch of sea salt
Place coconut flakes, butter, extract and sea salt in a high-speed blender. Process until you achieve a paste.
Create approximately 30 small (coin-size) paddies from the mixture. Place the coconut paddies on a parchment-lined baking sheet or tray* and put in the freezer for at 10-15 minutes, or until it hardens a bit.
Liquid Chocolate
½ cup coconut oil, liquefied
½ cup unsweetened cocoa powder
½ cup raw agave nectar
Place cocoa powder in a metal bowl, pour in coconut oil and agave. Whisk the ingredients until well-combined. The chocolate should have a nice sheen to it.**
Gently place a few coconut paddies into the liquid chocolate until well-coated.
Return the paddies to the parchment-lined tray. Move to the freezer until chocolate hardens. About 15 minutes.
Notes:
*I didn't use parchment paper and the coins stuck to my plate, save yourself from scrubbing, use parchment.
**Here’s a tip if the mixture starts to clump a bit: Place the metal bowl on top of a pot of water on the stove. Use low heat. Continue whisking until you have a smooth texture. It is a bit like tempering except you have to be very careful not to let the liquid chocolate get hot, room temperature warm is fine.