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!
PREP TIME: 15 MINS
SERVINGS: 15-20
Instructions
- Peppermint Pattie:
- 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.
Ingredients
- 1 1/2 cans of full fat coconut milk (solid part)
- 4 tbsp coconut butter
- 1/3 cup coconut oil
- 2-3 pitted medjool dates
- 1/4 cup unsweetened shredded coconut
- 1-2 sprigs of fresh mint (substitute with 1/2 tsp peppermint extract)
- 1/4 cup leftover coconut pulp from the Almond Cow (Coconut milk made with shredded coconut)
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