Beat the softened filling coconut oil and heavy cream together in a medium bowl, then incorporate the confectioners sweetener with a handheld electric mixer. Continue beating until the sweetener dissolves and the mixture looks creamy rather than grainy.

Blend in the vanilla and 1 teaspoon peppermint extract, taste, then increase the peppermint in 1/2 teaspoon additions toward the listed 2 teaspoons if desired. The filling should taste distinctly minty at an intensity you enjoy.

Finish beating until smooth, refrigerate the bowl for 15 minutes, then portion generous teaspoon-sized mounds onto a parchment-lined baking sheet. The chilled mixture should look opaque and hold a soft mound rather than spread into a puddle.

Flatten each mound into a disc with a spoon or butter knife, then freeze the baking sheet for 30 minutes. The centers should feel solid and retain their shape when lifted for dipping.

During the disc-freezing stage, gently melt the chocolate chips with the coating coconut oil in a double boiler over barely simmering water, or microwave in 20-second bursts with stirring between each. Stir until the coating flows smoothly, using residual warmth to melt the last softened chips rather than continuing to heat unnecessarily.

Support a frozen disc on a fork, lower it into the melted coating, then lift it out and return it to the parchment after the excess drains away. A thoroughly chilled center should stay intact, and the chocolate may begin turning matte around its edges.

Return the coated patties to the freezer until their shells are fully hardened, then transfer them to a sealed container in the refrigerator or freezer. The finished coating should feel firm rather than tacky.