Coconut Butter Matcha Mints

1. Melt coconut butter in either the microwave or in a double boiler on the stove until smooth. If using the microwave, remove the lid from the jar, then microwave 30 sec at a time & stir before microwaving again. Mine took a little over a minute to liquify.
2. Add peppermint extract & matcha packets and stir until completely combined.
3. Set your silicone mold on top of a baking sheet so it’s easy to transfer in and out of the freezer.
4. Pour coconut butter mixture into each mold, filling about ¾ of the way to the top. Place in the freezer for about 10 minutes or until it has set.
5. Meanwhile, melt the chocolate chips + coconut oil on the stove or in the microwave – the same way you melted the coconut butter, in 30 second increments & stirring in between until smooth.
6. Once the coconut butter mixture has solidified, remove from freezer & pour the melted chocolate on top to fill the molds.
7. Place it back into the freezer for another 10 minutes until the chocolate has set. Once it has hardened, pop your mints out of the molds & store in the fridge. Enjoy!