Description
These homemade peppermint patties are a delightful, paleo-friendly treat featuring a creamy peppermint filling coated in rich dark chocolate. Sweetened with monk fruit or powdered sugar, they offer a refreshing balance of flavors perfect for the holidays or any time you crave a minty indulgence.
Ingredients
Scale
Filling
- 1 cup powdered monk fruit sweetener or powdered sugar (for a non-paleo option)
- 1/2 cup coconut flour
- 2 tablespoons coconut oil, melted
- 1/2 teaspoon peppermint extract
- 2 tablespoons unsweetened almond milk
Chocolate Coating
- 1/2 cup dark chocolate chips (or sugar-free chocolate chips)
- 1 tablespoon coconut oil (for chocolate coating)
Instructions
- Prepare the filling: In a medium-sized bowl, combine powdered monk fruit sweetener (or powdered sugar), coconut flour, melted coconut oil, peppermint extract, and almond milk. Stir until fully combined into a thick, dough-like consistency suitable for shaping.
- Shape the patties: Scoop about a tablespoon of the mixture and roll it into a ball. Flatten each ball into a disc shape. Repeat until all mixture is used, forming multiple patties.
- Freeze the patties: Place the discs on a parchment-lined baking sheet and freeze for at least 30 minutes to firm them up for easier dipping.
- Melt the chocolate coating: While the patties are freezing, melt the dark chocolate chips and 1 tablespoon coconut oil together. Use a heatproof bowl over a pot of simmering water (double boiler method) or microwave in 30-second intervals, stirring between each until smooth.
- Coat the patties: Once firm, dip each peppermint patty into the melted chocolate to fully coat it. Return the coated patties to the parchment-lined sheet.
- Set the chocolate: Freeze the chocolate-coated patties for an additional 15-20 minutes to allow the chocolate to harden completely.
- Serve and store: Enjoy these peppermint patties fresh as a delicious treat or store them in an airtight container in the refrigerator for up to one week.
Notes
- For a paleo-friendly version, use monk fruit sweetener instead of powdered sugar.
- Ensure the coconut oil used for melting is refined if you want a neutral flavor.
- If the patties are too soft after refrigeration, freeze for longer before dipping to make coating easier.
- Store the finished peppermint patties in an airtight container to maintain freshness.
- You can substitute almond milk with any other unsweetened plant-based milk if preferred.
