Cream the coconut oil and powdered sweetener together. Add coconut cream and peppermint extract. Taste, add up to another full teaspoon of extract if desired.
½ cup coconut oil, 4 tablespoons powdered sweetener, 2 tablespoons coconut cream, 1 teaspoon peppermint extract
Line a baking sheet with parchment paper. Scoop a rounded tablespoon of the filling and press into a 1½ inch circular disk. Repeat with the remaining material until you make 12 total patties.
Place in the freezer for 30-60 minutes or until frozen solid.
Melt ingredients for the chocolate shell (cacao paste and coconut oil) in a double boiler.
4 ounces cacao paste, 1 tablespoons coconut oil
Gently drop one disk at a time into the melted chocolate, turn it over with a fork, and toss until the filling is completely coated.
Remove the candy with a fork and return it to the baking sheet. Continue with all other disks.
Return the sheet to the freeze and chill until the shell sets, 30-60 minutes. Once firm, transfer to an airtight container and store in the refrigerator or freezer until ready to eat.