Melt chocolate chips with 1 Tablespoon coconut oil in double boiler. Paint a thin layer of chocolate into each mold. Freeze mold for 5 minutes.  Melt 1/2 cup coconut oil. Stir in 2 cups sifted powdered sugar and 12 drops of peppermint essential oil. Mixture will be stiff. I remove the chocolate every now and then an place the peppermint mixture over the warm water to keep mixture soft and easy to handle.

Place the allergy dark chocolate chips into a double boiler situation with 1 Tablespoon of coconut oil. If you aren't allergic to dairy and soy regular chocolate chips work great. I pace a sauce pan with about two inches of water on the stove. Next place a metal bowl on top of the sauce pan.  The bowl rests on the sauce pan above the water. Melt slowly over simmering water. Once chips are melted turn heat to warm.

These peppermint patties look like the real thing because of this candy mold.  Place about 1/4 of the melted chips into each of the reservoirs. With a spoon draw the chocolate up the sides of the mold.  Make sure the entire mold is covered with a thin layer of chocolate. Place mold into freezer for 5 minutes.

Fill the mold with about 1 teaspoon of the peppermint mixture.

A knife can be used to level off the peppermint mixture.  Run the knife across the mold at a slight angle.

Place another 1/4 teaspoon of chocolate on top of the peppermint patties.Place into freezer for about 15 minutes.  Remove from freezer. Turn mold over and hit mold against counter. The peppermint patties should easily come out of the mold with forceful tapping. If they don't release by tapping and slightly bending the mold place mold back into the freezer for another 5 minutes.