½cupcoconut oilmust be kind that gets solid in fridge
2teaspoonspeppermint flavor or extract
Line two baking sheets with wax paper, parchment paper or non-stick silicon mat.
In a chocolate melter or double boiler, melt chocolate chips with shortening. Keep warm after chocolate chips melt completely.
With an electric mixer, blend the sweeteners with the coconut oil. If the coconut oil is very hard, you may need to warm it slightly before mixing it with the sweeteners. Then add the extracts and cream. The peppermint filling should be a creamy paste.
Using a cookie scoop or spoon, drop tablespoon sized mounds evenly onto one of the baking sheets lined with the non-stick sheet. Flatten each mound slightly with a knife or spoon.
Place baking sheet into freezer for about 15 minutes.
Dip each frozen filling into the chocolate and place onto the other lined baking sheet. Be sure to place the bumpy side down with the flat side up because it will result in better looking chocolate coated candies.