Crisp & chewy peppermint chocolate cookies with hints of espresso, frosted with smooth peppermint "buttercream." A festive holiday treat!
1/2 cup coconut butter, softened (I used homemade)
3 Tbs coconut milk
4 tsp maple syrup
1/2 tsp peppermint extract, to taste
Dash of pink salt
To make: Mix all ingredients together in a small bowl. Pipe on using a baggie with the corner snipped off. Use your fingers to smooth out, if needed.
Garnish: Sprinkle on some chocolate shavings or even chocolate chips or crushed peppermints!
Tip: you can make coconut butter by blending 2 cups of coconut flakes in a food processor for about 20 minutes (scraping down the sides as needed) Keep processing until it is *drippy* and liquid. It will firm up when it comes back to room temp (or when chilled). If your butter is too firm, place the jar in a bowl of warm water to soften. If refrigerated, it will be rock hard.
What I used:
To store: cookies may be kept at room temp for about 4 days, in an airtight container.
For longer storage, freeze *unfrosted* cookies in an airtight bag for 1 month. Store frosting separately in a jar at room temp for 1 week, or refrigerate for 2-3 weeks.