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Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

FREE US Shipping with any order $60 or more.

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

FREE US Shipping with any order $60 or more.

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

Ingredients

Ingredients

Peppermint Patties:

  • 1 ½ cans of full fat coconut milk (solid part), chilled overnight
  • 4 tbsp coconut butter
  • 1⁄3 cup coconut oil
  • 2-3 dates (pits removed)
  • ¼ cup coconut shreds
  • 1-2 sprigs of fresh mint (substitute with ½ tsp peppermint extract)
  • ¼ cup leftover coconut pulp from the Almond Cow (Coconut milk made with shredded coconut)

Chocolate Glaze:

  • 4 oz of 100% unsweetened chocolate
  • 1-2 tbsp date syrup (or maple syrup)
  • 2-3 tbsp coconut oil

Directions

Peppermint Patties

Prep Time: 15 minutes, Cook Time: 5 minutes, Additional Time: (Freezer) 1 hour

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!


Servings: 15-20 patties

Ingredients

Ingredients

Peppermint Patties:

  • 1 ½ cans of full fat coconut milk (solid part), chilled overnight
  • 4 tbsp coconut butter
  • 1⁄3 cup coconut oil
  • 2-3 dates (pits removed)
  • ¼ cup coconut shreds
  • 1-2 sprigs of fresh mint (substitute with ½ tsp peppermint extract)
  • ¼ cup leftover coconut pulp from the Almond Cow (Coconut milk made with shredded coconut)

Chocolate Glaze:

  • 4 oz of 100% unsweetened chocolate
  • 1-2 tbsp date syrup (or maple syrup)
  • 2-3 tbsp coconut oil

Directions

Step 1

Line a 8.5 by 8.5 brownie baking pan with wax paper.

Step 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).

Step 3

Heat over low until combined and dates are dissolved. Strain through a sieve into a bowl. Stir in the pulp and shredded coconut

Step 4

Pour the coconut mixture into the brownie pan and freeze for about an hour.

Step 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.

Step 6

Transfer onto a baking sheet lined with parchment paper. Put the patties back into freezer while preparing the chocolate glaze.

Step 7

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.

Step 8

Let sit on a cooling rack for about an hour.

Step 9

Store in an airtight container in the fridge for up to two weeks.