If you are using peppermint essential oil in this recipe, make sure you are using a brand that is very pure and labeled as food-grade. Also, make sure you don’t get the peppermint essential oil and the peppermint extract confused! There is a big difference in potency, and if you add 1 teaspoon of peppermint essential oil to this recipe, it will be completely inedible.
I recommend using refined coconut oil in this recipe– this is the kind that doesn’t taste like coconuts. You could probably use the unrefined stuff if you really wanted, but it might taste a bit funky to combine the coconut and peppermint flavors.
If the coconut oil mixture becomes too sticky or hard to handle at any point, just stick it back in the freezer for a few more minutes.
Raw honey is a fabulous choice in this recipe, since you don’t heat the ingredients at all.
You can use baking chocolate in place of the chocolate chips if you like. I used semi-sweet chocolate, but dark chocolate would be yummy too.