Condensed Milk:

Combine the coconut milk and rice milk in a heavy bottom pot and place over med/hi heat. Allow the mixture to come to a slight boil, stirring occasionally.

Turn the heat down to low and stir occasionally for about 2 hours or until reduced to half. Cool and refrigerate for up to 3 days.

Peppermint Patties:

In the bowl of a stand mixer, combine the powdered sugar, condensed milk, aguave syrup, 1 1/2 tbsp coconut oil and peppermint extract with the paddle attachment on low speed.

Once the mixture is combined, it should have a dough-like consistency.

Place the mixture in the refrigerator for 30 minutes to cool.

Line a baking sheet with parchment paper and sprinkle powdered sugar over to coat.

Form balls from the dough by hand (about 1 tbsp or so of the mix) and place on powdered parchment paper.

Sprinkle more powdered sugar on top of the balls and flatten them into rounds with your fingers.

Place the baking sheet back in the refrigerator for 30 minutes to firm.

In a small sauce pan, heat the chocolate chips and 2 tbsp coconut oil on low, stirring constantly once they begin to melt. Stir until the mixture is completely melted and remove from heat.

Remove the patties from the refrigerator.

Line another baking sheet with a clean sheet of parchment paper.

Using a fork, place each of the patties into the chocolate to coat and allow the excess to drip off before placing them onto the clean parchment paper.

When all the patties are coated with chocolate, place them back in the refrigerator for 1 hour to set.

Place the peppermint patties in an airtight container and store in the freezer or refrigerator for up to one month.