Do you love mint and chocolate together? Then you’re going to love these.
And you know the best part?
There’s no soy. No emulsifiers. No artificial ingredients.
The ingredients in this recipe stand the test of time and they’re probably ones you have in your pantry right now.
So, for an occasional treat, these surely hit the spot.
Especially if you’ve been missing those “other” peppermint patties you gave up after trying to eat healthier.
These are so easy and delicious!
And they’re only made with real food ingredients.
EVERYONE who has tried these says they’re the bomb.
I have to agree!
Let me know how you like them.
Peppermint Patties (gluten free)
- 1/3 cup dried shredded, unsweet coconut
- 1/3 cup almond flour/meal
- 1/4 cup coconut flour
- 2 tablespoons melted coconut oil
- 1 tablespoon sugar
- 3 tablespoons maple syrup
- 1 teaspoon peppermint oil
- pinch of salt
- 3/4 cup dark chocolate chips
- 1/4 teaspoon ground cinnamon
- ground Himalayan sea salt to taste
Blend ingredients for patties in medium bowl until smooth. (You can process the ingredients in a food processor if you want it really smooth but I don't do that. Just mix it with a spoon.)
Divide the mixture into about 12 portions. Roll each portion into a ball in your hand and then flatten. Place them on a wax paper-covered plate and set in the freezer for about 30 minutes.
While the patties are getting cold, make your chocolate coating.
Chocolate coating: Warm the chocolate chips in a microwave-safe bowl for 1 to 1 1/2 minutes. Don't completely melt all the chips - take them out when some of chips still look whole. Add the cinnamon and stir the chips to melt them all together. The chocolate sauce should be able to drip off of the spoon in "glops" when you hold it up. If not, melt it a little more.
After 30 minutes in the freezer, dip each patty in the chocolate sauce to coat it evenly. Remove with a fork and place the chocolate covered patties back on the wax paper-covered plate. Sprinkle each patty with a pinch of salt (optional).
Freeze patties for another 15 - 20 minutes until the chocolate has hardened.
These will keep well in the freezer in a snap-top container for a few months. (But they won't last that long!)
Another Option: Roll smaller portions into little balls and proceed with the rest of the directions if you want to make "mini-mints" (like Junior Mints).
How about you? Is this something you can sink your teeth into? 🙂
-Caitlin Russell MS RDN LD CLT