Raw, Dark Chocolate Thin Mint Candy

• 1 cup almond flour
• 2 tablespoons coconut oil
• 1 pinch sea salt
• 1/4 cup agave nectar
• 1/2 tablespoon peppermint extract
• 2 tablespoons coconut oil
• 2 tablespoons cacao powder
• 2 tablespoons agave nectar

1. First, melt all the coconut oil combined for the Mint Patty and Chocolate Topping, until it's just barely melted but not hot.
2. In a medium bowl, mix in almond flour, 1/2 of the coconut oil, salt, sweetener and peppermint extract. Form flat patties from the almond flour mint mixture. If it gets too soft to work with, place in the refrigerator for about 10-15 minutes to harden slightly.
3. Meanwhile, in another small bowl, mix all the ingredients for the chocolate topping and drizzle on top of the mint patties. (you may need two coats to cover completely, place in the refrigerator to harden then add one more layer of raw chocolate.) Return to the refrigerator to set completely once they are fully coated, or the freezer for just a few minutes to harden and enjoy even faster ;)
4. Serve straight from the refrigerator. Enjoy!
5. Store them in the refrigerator for up to 7 days in an air tight container.

almond flour, coconut oil, salt, nectar, peppermint, coconut oil, cacao powder, nectar

Taken from www.yummly.com/recipe/Raw_-Dark-Chocolate-Thin-Mint-Candy-683238 (may not work)