Peppermint Patties

There are few combinations better than peppermint and chocolate. That’s why we upgraded everyone’s favorite peppermint pattie with minimal ingredients and none of the questionable ingredients!
- Yield: 15-20 Servings
- Prep time: 15 Minutes
- Run time: 5 Minutes
Ingredients
- 4 oz of 100% unsweetened chocolate
- 1-2 tbsp date syrup (or maple syrup)
- 2-3 tbsp coconut oil
Directions
- Line a 8.5 by 8.5 brownie baking pan with wax paper.
- 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). Heat over low until combined and dates are dissolved.
- Strain through a sieve into a bowl. Stir in the pulp and shredded coconut.
- Pour the coconut mixture into the brownie pan and freeze for about an hour.
- 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.
- Transfer onto a baking sheet lined with parchment paper. Put the patties back into freezer while preparing the chocolate glaze.
- 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.