Instructions

1. In a bowl mix together all the peppermint filling ingredients.
2. Pour a small amount of peppermint mixture into mini cupcake or muffin trays (silicone ones work best for this) to form a 1/3-inch thick layer. Freeze for 1 hour until solid. Melt the dark chocolate and coconut oil together and combine. Make sure it’s not too hot but still liquid.
3. Remove the solid peppermint fillings from the cups.
4. Pour a small amount of the chocolate mixture into each cup so that it covers the base, place the peppermint filling back into the cup and then cover with a bit more chocolate so that it’s completely covered.  Repeat for all the patties.
5. Freeze for 2+ hours until solid. Let thaw for 10 minutes before enjoying.