In a medium bowl, beat the coconut oil and coconut cream together until smooth. Beat tin the powdered sweetener and 1 teaspoon of the peppermint extract. Taste and add more extract if desired.
Line a baking sheet with waxed or parchment paper. Dollop a heaping tablespoon of the mixture onto the paper and spread out to a 1 1/2 inch circle. Repeat with the remaining mixture and freeze until firm, about 2 hours.
In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and cacao butter together, stirring until smooth. Remove from heat.
Working with one frozen patty at a time, drop into the melted chocolate and toss to coat. Lift out with a fork and tap firmly on the side of the bowl to remove excess chocolate.
Place on a wax or parchment paper lined tray and let set. Repeat with the remaining patties.