Peppermint cups

Chocolate and peppermint have to be one of my favorite flavor couples and these cups do not disappoint. I am the type of person who liked their York patties in the freezer, and because these have no preservatives, they keep the best if left in the freezer until you are ready to eat them or serve them.

Ingredients

·       1 ¼ cups almond flour

·       ¾ cup arrowroot flour

·       ¾ cup honey

·       7-10 drops of peppermint extract (depends on the boldness of mint you are after)

·       1 TBSP Ghee

Instruction

1.       Heat honey in a microwave safe bowl for about 30 seconds. This makes it easier to mix.

2.       In a medium size bowl, combine almond flour, arrowroot flour, honey and peppermint extract. Mix until well incorporated.

3.       Place silicone miniature candy cups on a baking sheet. Using your hands, fill the cups about ¾ of the way. Press mixture into a fairly even line.

4.       Place baking sheet in the freezer for about 5 minutes.

5.       In a microwave safe bowl, mix 8-10 oz of dairy free chocolate chips and 1 TBSP ghee. Place in microwave for 1 minute. Stir chocolate mixture every 30 seconds until all chips are melted and smooth.

6.       Pour chocolate in a Ziploc bag and remove the tip.

7.       Remove baking sheet from the freezer and pipe in chocolate into candy cups until peppermint mixture is completely covered.

8.       Place baking sheet back in freezer until chocolate hardens, about 30 minutes.

9.       Once candies are hardened, remove from silicone molds and place in freezer safe Tupperware.

Alternate Instruction

It is possible one of my least favorite thing is dipping candies in chocolate, and I will create new fun ways to eat dessert that eliminates this step: enter silicone baking cups. If your life mission is to hand dip peppermint patties so you can be immortalized like York and See’s Candies, more power to you. Just follow these steps instead of steps 3-9 above.

1.       Mold 1 inch rounds of the candy mixture and place on a parchment paper lined baking sheet.

2.       Place baking sheet in freezer for about 30 minutes, or until candy rounds are completely frozen.

3.       In a microwave safe bowl, mix 8-10 oz of dairy free chocolate chips and 1 TBSP ghee. Place in microwave for 1 minute. Stir chocolate mixture every 30 seconds until all chips are melted and smooth.

4.       Remove baking sheet from freezer and drop candy rounds in the melted chocolate. Using a fork, make sure all surfaces are covered. Place chocolate dipped candy back on the parchment lined baking sheet.

5.       When all candies are dipped, pour excess chocolate into a Ziploc bag and remove the tip.  Decorate the tops of the peppermint patties with the extra chocolate.

6.       When sufficiently decorated, place baking sheet back in the freezer until the chocolate has hardened, about 30 minutes.

7.       When patties are hardened, remove from baking sheet, and store in a freezer safe Tupperware container.