For the filling
1 cup raw cashews, soaked 2 hours.
1 cup shredded coconut.
15 drops doterra peppermint essential oil.
1/3 cup pure maple syrup
1/4 cup cacao butter, melted (see note)
60g cacao powder
180g pure maple syrup
Dash of pure vanilla extract
3. In the meantime, make the raw chocolate. Add cacao butter to a heat proof bowl. Set bowl of a pot of simmering water. Allow to melt, keeping an eye on the temperature (don’t exceed 46 degrees C. If the cacao butter approaches this temp, remove from heat and allow to melt independently).
5. Once patties are ready, asses your chocolate. You want it to be runny, but not too thick- heat slightly if necessary. Use a spatula to dip each patty into the melted chocolate, and then set back on the baking paper. Once all patties are covered transfer to the fridge to firm the chocolate.
Store in an air-tight container for up to 1 week, or in the freezer for up to a month. They can be eaten straight from the fridge, but may require a little time to defrost if from the freezer.