I made my first attempt at homemade thin mints (or peppermint patties) around Christmastime. They were edible but, being made primarily of coconut butter, had a bit of an odd texture. So, I tinkered around with the recipe and, while it still needs a bit of work, I think I have developed a pretty tasty additive-free and minimally processed replacement for thin mints.
(Warning: I did not measure so all quantities are approximate)
(1) Melt 1/2 cup semi- or bitter-sweet chocolate chips in the microwave. Coat the bottom of each section of a silicone mini muffin pan/candy mould with 1/2 teaspoon melted chocolate. Place in fridge to set.
(2) Boil 2 tablespoons maple syrup on the stove until slightly thickened.
(3) Add 1/3 cup coconut butter, 1/3 cup coconut cream and 1/2 teaspoon peppermint extract to hot maple syrup. Once melted, whisk until a caramel like consistency is attained. Allow to cool.
(4) Spoon 1 teaspoon of cooled filling into each section of the muffin pan, over chocolate. Place in fridge to cool and harden.
(5) Melt another 1/2 cup of chocolate chips in microwave and allow to cool. Spoon 1/2 teaspoon of chocolate over hardened filling. Tap tray on countertop to remove bubbles.
(6) Place in fridge to harden overnight. The next day, pop the chocolates from the mould and enjoy!
Objects in this picture are smaller than they appear.