Using a small round cookie cutter, I used a 2-inch wide round cutter. Cut out rounds and place on lined tray. Re-rolling excess dough until all used up.
Meanwhile, melt together chopped chocolate and coconut oil over a double boiler until completely smooth. Remove from heat and set aside for 10 minutes to cool down. NOTE: ensure the chocolate has cooled down before dipping as the patties will soften quite quickly when placed in the chocolate.
Store patties in an airtight container, refrigerated, for 1-2 weeks.