These tasty peppermint patties are absolutely amazing. While they might seem difficult to make, they are actually quite simple and don’t require a lot of ingredients. Plus these delicious treats are vegan, refined sugar-free and gluten-free.
Trust me, you’ll want to make them yourself. Not only will you impress your friends and family with these homemade mouthwatering patties but you will also be able to eat more than one, because guess what…they are so much healthier. I like to call these treats, fat bombs. They are a great snack for in-between when you want to cut back on carbs and they are packed with healthy fats and antioxidants. I like to make them completely sugar free, so no dates, no maple syrup. That way I can eat a ton more and don’t have to feel guilty afterwards. But if you like your sweet treats, do not forget to add dates into your coconut mixture. That way you can satisfy your sweet tooth naturally.
For this recipe you just need:
- coconut milk
- coconut butter
- coconut oil
- unsweetened coconut
- mint leaves / extract
- dates
Just heat everything over low heat and mix well. If you don’t want the texture of the shredded coconut in the patties, you can always leave them out. Make sure to let the mixture sit in the freezer for quite a while. You will want to slice them in a clean way.
My husband absolutely loves peppermint chocolate so you can imagine how freaking happy he was when I served him some of these. Don’t wait, you have to make these asap. I promise, you won’t regret it.
Here are some more recipe ideas:
Paleo Chocolate Hazelnut Truffles
Chocolate Chip Cookie Bars
Vegan Chocolate Chip Cookies
If you are intrigued, I’d love to see what you come up with :). As always, don’t forget to tag @delight.fuel or simply comment below.
Paleo Coconut Peppermint Patties
These tasty peppermint patties are absolutely amazing. While they might seem difficult to make, they are actually quite simple and don't require a lot of ingredients. Plus they are refined sugar-free, dairy-free and gluten-free.
Ingredients
- 1 1/2 cans of full fat coconut milk (solid part)
- 4 tbsp coconut butter
- 1/3 cup coconut oil
- 4-5 pitted medjool dates
- 1/4 cup unsweetened shredded coconut
- 1-2 sprigs of fresh mint (substitute with 1/2 tsp peppermint extract)
Chocolate Glaze
- 4 oz of 100% unsweetened chocolate
- 1-2 tbsp date syrup/maple syrup
- 2-3 tbsp coconut oil.
Instructions
1. Line a 8.5 by 8.5 brownie baking pan with plastic wrap.
2. For the coconut base store your coconut milk can in the fridge overnight.
Scoop out the solid part and add it into a small pot with the rest of the ingredients (except for the pulp/shredded coconut).
3. Heat over low until combined and dates are dissolved. Strain through a sieve into a bowl. Stir in the pulp and shredded coconut.
4. Pour the coconut mixture into the brownie pan and freeze for about an hour. 5. Take out of the freezer and let sit on the counter for a few minutes until mixture begins to soften (but not too soft). Cut out patties with a cookie cutter or cut into bars with a knife.
5. Transfer onto a baking sheet lined with parchment paper. Put the patties back into freezer while preparing the chocolate glaze.
6. For the chocolate glaze melt chocolate with coconut oil and syrup in a small pan over low heat. Once the chocolate has melted take peppermint patties out of the freezer and dip into the chocolate. Let sit on a cooling rack for about an hour. Store in an airtight container in the fridge for up to two weeks.
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