If you enjoy sweet treats that are cool, minty and refreshing with a delightful coating of dark chocolate… you’re probably a big fan of peppermint patties like I am.
What I’m not a big fan of, however, is the crap storm of health-sabotaging ingredients that are in the store-bought versions. So what to do?
Make them yourself, of course!
The good news is it’s really simple to do. And the homemade recipe tastes just like the real thing!
IMPORTANT NOTE:
You will need a mini-muffin pan with mini-muffin liners to make this recipe. OR, you can go with my preference and invest in sturdy, reusable silicone mini-muffin cups like this that will stand on any dish or baking sheet on their own (no need for an actual muffin pan). Plus, you can use them again and again!
If you are going to use a mini-muffin pan and disposable muffin liners, I highly recommend getting unbleached liners like this to keep chemicals out of your food.
THE RECIPE
Organic Ingredients for the Peppermint Creme Filling:
- 2 tablespoons plus 1.5 teaspoons of coconut butter AKA coconut “manna” (find it here on amazon)
- 1.5 teaspoons of coconut oil
- 1.5 teaspoons of pure maple syrup
- 1 teaspoon of organic peppermint flavoring (make sure to get one like this that is diluted with natural oil instead of alcohol)
Organic Ingredients for the Chocolate Shell:
- 1/2 cup of raw cacao powder
- 1/4 cup of coconut oil
- 2 tablespoons of pure maple syrup
Preparation (see the photos below for a visual):
PHASE 1: PREPARE THE CREME FILLING.
- Melt the coconut butter and coconut oil together in a small saucepan. Then, add them to a bowl with the maple syrup and peppermint flavoring, and mix until smooth.
- Put the bowl in the freezer for 10 minutes in order for the mixture to firm up.
PHASE 2: PREPARE THE CHOCOLATE FOR THE SHELL.
- A minute or two before the creme filling is done firming up in the freezer, melt the coconut oil in a small saucepan. Whisk in the cacao powder as the oil is melting and blend until smooth.
- Remove the pan from the stove and mix in the maple syrup.
- Put 1 teaspoon of the chocolate mixture in the bottom of each of the muffin cups.
PHASE 3: FORM THE CREAM FILLING AND TOP WITH CHOCOLATE.
- Divide the creme filling into 12 equal parts (about 1 teaspoon each) and roll them into balls. Then, flatten them into discs.
- Place the discs on top of the layer of chocolate in the bottom of the muffin cups and press them down into the chocolate.
- Pour 1/2 teaspoon of the remaining chocolate over the creme filling. If you end up with extra chocolate, simply divide it evenly among the muffin cups.
PHASE 4 / FINAL STEP: Place the pan with the assembled patties in the freezer for a minimum of 20 minutes before serving.
If you have any leftovers, store them in the fridge for up to a week.
WANT TO SAVE MONEY ON HEALTHY PANTRY STAPLES LIKE THOSE FOUND IN THIS RECIPE?
You can save a nice chunk of change on healthy pantry staples like coconut butter, coconut oil, cacao and maple syrup by getting a membership to an online marketplace called Thrive Market.
Thrive Market’s prices are an average of 35% cheaper than retail (many items are 50% cheaper!). Everything is securely packed and delivered right to your door instead of you having to hunt around for what you need. SCORE!
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Cheers to enjoying delicious homemade peppermint patties that treat your tastebuds while honoring your health !
With love and gratitude,
Kandi
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