by Collette White | April 7, 2015
Good Morning! Today I am sharing my recipe for ‘Peppermint Patties’ it is pretty much the same idea as the ‘Bounty Bites’ I shared on here not long ago, but with a little change or two it becomes a whole different & yummy treat of it’s own … I LOVE Peppermint and Chocolate together, so one of these with a Cuppa has me in a happy place! If you are not over sweets and chocolate after Easter then I highly recommend you give them a go … I hope you love them as much as we do!
2 cups desiccated coconut (190g)
¼ cup maple syrup (75g)
¼ cup coconut oil (75g) (solid ** see notes)
10-20 drops peppermint essence **
½ cup coconut oil (solid ** see notes)
¼ cup cacao powder
4 tblspns maple syrup
2-4 tblspn milk of choice (optional)
Line a large baking tray with non stick paper and set aside.
In a large food processor place all the ingredients for the ‘inside’ and blitz on medium speed until thoroughly combined and sticky enough to make balls out of the mixture. You might need to scrape down the sides a few times during this process.
** At this stage I recommend you taste the mixture to see if you need to add more peppermint as different brands can be different strength. You are best off starting with less and working your way up.
TMX: Speed 5 – 10 seconds. Scrap down the sides then a further 5 seconds on speed 5.
Make heaped teaspoon sizes balls with this mixture then flatten slightly to make ‘pattie’ shapes and place onto the prepared tray. Refrigerate whilst making the chocolate.
Chocolate: Place the coconut oil, cacao and maple syrup into a medium sized bowl and mix using a spoon until thoroughly combined and nice and smooth.
IF you think the mixture looks a little thick then add the 2 tblspn of milk and mix well again. If not, there is no need to add it. ** See notes.
Working with one peppermint pattie a time, roll in chocolate until coated well and then place back onto the tray. I use two forks to help with this so I don’t get chocolate everywhere.
Once all the peppermint patties are covered in chocolate, refrigerate once again until the chocolate is firm (approx. 1 hour). Store in the fridge in an airtight container.
* the coconut oil measurement is ‘solid’ – please note though – in winter solid coconut oil is difficult to get out of a jar so I do soften it a little by placing the jar in hot water.
* if your chocolate is too runny, add more cacao
* if your chocolate is too thick, add more milk or maple
Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,
“If your household is anything like mine, afternoons and evenings can be chaotic with after school sports, homework and extra curricular activities. At the end of a long day the last thing I feel like doing is cooking, yet I know my family need to be fed!”
Collette White | Cut out the Crap Slow Cooking
“As a Mum of four, I understand what it is like to juggle fulltime work and being a fulltime Mum, whilst wanting to provide a healthy and tasty lunch box for my children that is not going to get sent home without being eaten or have me slaving in the kitchen for hours.”
Collette White | Cut out the Crap Lunch Box Solutions