1/8 teaspoon vanilla bean powder or 1/4 teaspoon vanilla extract
¾ cup dairy-free chocolate baking chips
Combine coconut butter and cocoa butter in a small saucepan over low heat. Stir until the coconut and cocoa butters are melted and remove from heat. Whisk in the vanilla and honey.
Use a serving spoon to carefully pour the mixture into a silicone mold (I used this one) or a mini muffin tray.
Place the mold or tray into the freezer for at least 30 minutes to set. This will be the bottom layer of your peppermint patties.
After 30 minutes, remove the tray and set aside.
Place the chocolate baking chips in a double-boiler or a microwavable bowl. Heat until just melted, stirring until smooth. Pour the chocolate over the peppermint patties to form the top layer.
Place your mold or tray back in the freezer for at least another 30 minutes or until the chocolate has re-solidified. Carefully remove the patties from the mold or tray and serve cold or slightly cool.
If your house is warm, keep leftovers in the fridge so they don’t melt.