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Peppermint Patties (gluten free)

A delicious, healthy treat
Servings 12 patties
Calories 160 kcal
Author Caitlin Russell Nutrition

Ingredients

--Patties--

  • 1/3 cup dried, shredded coconut unsweet
  • 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

--Chocolate coating--

  • 3/4 cup dark chocolate chips
  • 1/4 teaspoon ground cinnamon
  • ground Himalayan sea salt to taste

Instructions

  1. 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.)
  2. 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.
  3. While the patties are getting cold, make your chocolate coating.
  4. 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.
  5. 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).
  6. Freeze patties for another 15 - 20 minutes until the chocolate has hardened.
  7. Enjoy!

Recipe Notes

These will keep well in the freezer in a snap-top container for a few months. (But they won't last that long -- everyone loves them!)

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).