Description
These Homemade Peppermint Patties are a delightful, refreshing treat featuring a creamy peppermint-flavored center encased in a smooth dark chocolate coating. Made with coconut flour and natural sweeteners, they are perfect for a paleo-friendly dessert or a low-sugar indulgence. Easy to prepare with no baking required, these patties are chilled and dipped in chocolate for a crisp finish.
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
Instructions
- Prepare the Filling: In a medium-sized bowl, combine the powdered monk fruit sweetener or powdered sugar, coconut flour, melted coconut oil, peppermint extract, and unsweetened almond milk. Stir thoroughly until the mixture forms a thick, dough-like consistency suitable for shaping.
- Shape the Patties: Scoop about a tablespoon of the mixture, roll it into a ball, then flatten into a disc shape. Repeat this process for all the mixture to form individual patties.
- Freeze the Patties: Arrange the patties on a parchment-lined baking sheet and place them in the freezer for at least 30 minutes to firm up, making them easier to coat with chocolate.
- Melt the Chocolate: While the patties freeze, melt the dark chocolate chips together with 1 tablespoon of coconut oil using a double boiler setup (a heatproof bowl over simmering water) or in the microwave in 30-second bursts, stirring until smooth and glossy.
- Coat the Patties: Once the patties are firm, dip each one into the melted chocolate ensuring full coverage, then place the coated patties back on parchment paper.
- Set the Chocolate: Return the chocolate-coated patties to the freezer for an additional 15 to 20 minutes to allow the chocolate to harden properly.
- Store and Enjoy: Enjoy the peppermint patties immediately or store them in an airtight container in the refrigerator for up to one week to maintain freshness and texture.
Notes
- For a paleo-friendly version, use powdered monk fruit sweetener. For a traditional option, you can substitute powdered sugar.
- If you don’t have coconut flour, almond flour can be a suitable alternative although the texture may vary slightly.
- Use unsweetened almond milk or any other plant-based milk to keep the recipe dairy-free.
- To melt chocolate evenly and avoid burning, use the double boiler method or microwave carefully stirring between intervals.
- Store patties in the refrigerator to keep the chocolate coating firm and the peppermint filling fresh.
