No Bake Sugar-Free Peppermint Patty Bites

• Condiments

  • 1 tsp Peppermint liquid stevia

• Baking & Spices

  • 8 oz Chocolate chips, sugar-free
  • 1/2 cup Cocoa powder, unsweetened
  • 1 tsp Peppermint extract
  • 1/4 tsp Salt
  • 1/2 cup Swerve sweetening

• Oils & Vinegars

  • 1 cup Coconut oil
  • 1 tbsp Coconut oil, soft

• Nuts & Seeds

  • 1 cup Coconut, unsweetened

• Dairy

  • 4 tbsp Butter
  • 3 tbsp Heavy cream

• Desserts

  • 1 Candy canes, sugar-free

• Other

  • 1/2 cup (70g raw unsaltedsunflower seeds

Found on sugarfreemom.com

Description

Ingredients

• 1/2 cup (70g) raw unsaltedsunflower seeds
• 1 cup (70g) shredded unsweetened coconut
• 1/2 cup (40g) unsweetened cocoa powder
• 4 tbsp butter, softened
• 1/4 tsp salt
• 1/4 cup (50g)Swerve sweetener
• 1 cup (175g) softened coconut oil
• 3 tbsp heavy cream
• 1 tsp peppermint liquid stevia
• 1 tsp peppermint extract
• 1/4 cup (50g)Swerve sweetener(I used Confectioners)
• 8 ounces (230g) sugar free chocolate chips (I used Lilys Sweets)
• 1 tbsp soft coconut oil
• crushed sugar-free candy canes for garnish

Directions

• Place the cookie layer ingredients into a food processor. Blend and/or pulse until combined well.
• Taste the cookie layer for sweetness, add more if needed. Set aside.
• Prepare the peppermint layer in a stand mixer. Place all ingredients in the mixer and blend on high until smooth. Taste and adjust sweetness if needed.
• If you are using a candy mold, fill them half way with the peppermint batter then press in the cookie batter level with the top of each mold. Freeze for 1 hour.
• If you are using an 8 by 8 pan, place parchment paper in the pan and have enough hanging over the edges to easily remove later.
• Press the cookie batter onto the parchment as evenly as possible.
• Spread the peppermint batter over the cookie batter. Refrigerate for 30 minutes.
• Melt the chocolate and coconut oil together for 1 minute intervals in a microwavable bowl until smooth.
• If using mold, remove pieces from mold and coat each in chocolate. Remove excess chocolate using a fork and place on baking sheet lined with parchment paper. Sprinkle on crushed candy canes.
• If using 8 by 8 pan, remove by lifting sides of parchment paper. Cut into bite sized pieces. I made 40. Freeze pieces for 30 minutes before coating with chocolate and sprinkling with crushed candy canes.
• Keep refrigerated until serving.

Nutrition