In a high-speed blender or food processor, add the coconut and pulse for about 30 seconds until it is fine shreds. Add to the bowl with the coconut oil and honey along with the almond flour. Stir to combine until the mixture becomes a crumbly dough.

In a separate small bowl, whisk together the almond milk and collagen peptides until smooth. Pour the mixture into the dough and add in the peppermint extract. Stir well to combine until the filling resembles a sticky dough.

Line a baking sheet with parchment paper. Portion the filling off into 1” teaspoon sized dollops directly onto the baking sheet. You should have 16 portions.

Wet your hands and shake off the excess water so they are just barely damp. Roll each portion of the dough into a small ball and press into a thin disk with your fingers. They should be about 1 ½” in diameter and flat. Transfer to the freezer and allow to set for at least 1 hour.

In a medium microwave safe bowl, add the chocolate and the coconut oil. Microwave in 30 second increments, stirring in between intervals, until the chocolate is smooth and glossy.

Remove the sheet with the patties out of the freezer. Using two forks, dip each patty into the chocolate, ensuring it’s totally coated, and allowing the excess chocolate to drip off before placing back onto the parchment paper. Repeat with the remaining patties.

Garnish with flaky salt and return to the freezer. Allow to set for at least 1 hour before eating.

Store in the freezer. Enjoy!