Chocolate and peppermint, a combo one might say is mint to be (hardy har har)
Now that the inevitable dad joke has been made, it’s understandable why Andes crème de menthe chocolates are doled out after dinner at fancy restaurants (aside from being a welcome morsel of sweets) – together, chocolate and mint are refreshing and palate cleansing. In a way, it satisfies a sweet tooth while giving that *clean, freshly brushed teeth* feeling!
So if you have a taste for the classic York peppermint patties, but wish they had more wholesome, less processed ingredients, or perhaps there’s a dairy intolerance to consider, then these no-bake, allergen-friendly chocolate candies are for you.
Peppermint Patties
Ingredients
Filling
- ½ C powdered sugar, monk fruit, stevia, or other sweetener
- 6 TBSP (~28 g) unsweetened coconut flakes
- 2 TBSP coconut oil, melted*
- 1 tsp. peppermint extract
- 2 tsp. water
Coating
- ½ tsp. oil: walnut, almond, coconut
- ~150 g chocolate chips (~10g of chocolate per patty)*
Instructions
- Blend up the sweetener of choice until it’s a fine powder, similar to powdered sugar
- Add the coconut flakes and blend until the mixture is a little past crumbly and starting to stick together
- Using a rubber spatula, mix the melted coconut oil and peppermint into the coconut flakes and sweetener
- Gradually incorporate the water (~½-1 tsp. at a time) until the filling sticks together but isn’t wet
- Line a large baking sheet, platter, or container of some sort with parchment or wax paper
- Take a small amount of filling (~½-1 TBSP, depending on the size you want) in your hand, roll it into a ball, then lightly press it into a patty shape, and place it on the lined tray or plate – repeat until all filling is used
- Place the patties in the freezer for ~30 minutes to set
- While they’re in the freezer, melt the chocolate and oil in the microwave in 15-25 second increments
- Using a fork, dip both sides of the patty into the melted chocolate, tap off any excess chocolate, and return to the lined tray – repeat until all patties are coated*
- Place the patties into the fridge or freezer until the chocolate has set, then they can be stored in the fridge and eaten as is, or brought to room temperature for 5-15 minutes before eating
Notes
- *Coconut oil: refined coconut oil has less of a coconut taste, making it a practical choice
- *Chocolate chips: makes 14-17 patties (~1.5″ across) so typically 140-170g of chocolate is needed
- *4. The water can be added in the previous step (step 3), but when it comes to consistency, it’s always a safe bet to add liquids separately and slowly
- *9. If there’s any extra chocolate, you can use it to make chocolate bark by pouring it onto a sheet of wax or parchment paper, spreading it out to ~⅛-¼” thick, and adding toppings such as flaky sea salt, crushed nuts, melted caramel, or sprinkles OR search your cabinets for things to dip in the chocolate such as pretzels, graham crackers, or nuts
Aside from being so refreshing, why else is this duo so delightful? Well alone, peppermint is sharp, vibrant, and even spicy if there’s too much of it. But when combined with chocolate, the rich, sweet elements of chocolate balance and complement the crisp, potent peppermint. So united, they make a sensational flavor profile.
Take that dynamic taste plus the texture of peppermint patties – a soft, creamy, cooling center coated in a layer of silky smooth chocolate – talk about a top tier treat!
But since these are dairy-free and gluten-free, how can the texture be achieved without traditional, dairy ingredients such as butter and condensed milk? With coconut flakes! When coconut flakes are blended, they turn into coconut butter and the coconut butter gives it that velvety texture without the dairy.
Apparently, chocolate + peppermint have the hallmarks of Christmas to them, but they shouldn’t be limited to the holiday season! Put chocolate + mint on your year-round recipe roster; they’re an underrated summer sweet to beat the heat.
For more chocolate peppermint goodies, try these Chocolate Peppermint Cookies or adding a touch of peppermint extract to a mug of hot chocolate (Stovetop Hot Chocolate or this premade Hot Cocoa Mix).
If interested, the macronutrients are below. They are kept separate at the very end of each recipe blog so that this can remain a safe, positive space for all as not everyone wishes to see the nutritional information.
Macros per patty (based on 15): 6.6 C | 6.5 F | 0.7 P
These macros were determined using monk fruit sweetener (which has nutritional values comparable to other similar sugar substitutes); if traditional powdered sugar is used, the macros will be significantly different.
If more or less than 15 peppermint patties are made, divide the macros of the entire recipe below by the number of patties made.
Whole batch: 98.4 C | 97.1 F | 11 P
The macros for recipes are also available on MyFitnessPal. Simply search the name of the recipe followed by “ – SUNutrition” (so for this recipe, search “Peppermint Patties – SUNutrition”).
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