Coconut Junior Mints

• 1 cup Unsweetened Shredded Coconut
• 1/4 cups Cashew Butter
• 3 Tablespoons Maple Syrup (or Agave)
• 1/4 teaspoons Peppermint Extract (or More To Taste)
• Green And Red Food Coloring (optional)
• 1/4 cups Coconut Oil, Melted
• 1/4 cups Maple Syrup (or Agave)
• 1/4 teaspoons Vanilla Extract
• 3 Tablespoons Cocoa Powder
• 3 Tablespoons Dark Cocoa Powder (or More Regular Cocoa Powder)

1. 1.
2. For the filling, process coconut in a food processor for 30 seconds.
3. Add cashew butter, maple syrup, and 1/4 teaspoon peppermint extract.
4. Process until consistency is smooth.
5. Taste the filling; if you like a stronger mint flavor, add additional peppermint extract 1/8 teaspoon at a time.
6. 2.
7. Optional step if you want colored filling: Form filling into 2 balls and place in 2 separate bowls.
8. Add green food coloring to one bowl and red to the other: mix well.
9. 3.
10. Roll filling into 1/2-inch balls.
11. Place on a wax paper-lined pan.
12. Put in the freezer for 5-10 minutes to firm up.
13. 4.
14. For the chocolate coating, melt the coconut oil and stir in maple syrup, vanilla, and cocoa powder.
15. Dip each mint into the chocolate and put back on the pan.
16. When all the mints are coated, put in the freezer for another 5-10 minutes to harden.
17. Store in the refrigerator.

coconut, butter, maple syrup, red food coloring, coconut oil, maple syrup, vanilla, cocoa, cocoa

Taken from tastykitchen.com/recipes/special-dietary-needs/coconut-junior-mints/ (may not work)