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PEPPERMINT PATTIES
Yield: 12 patties (1 per serving)
Prep
Time: 20 minutes
Time: 20 minutes
Cook
Time: 5 minutes
Time: 5 minutes
Inactive
Time: 2 hours
Time: 2 hours
I used to
love York Peppermint Patties—all that bright peppermint flavor enrobed in dark
chocolate. Who knew it would be so easy to make your own sugar-free and
dairy-free version? Oh, and maybe I should say guilt-free,
too.
love York Peppermint Patties—all that bright peppermint flavor enrobed in dark
chocolate. Who knew it would be so easy to make your own sugar-free and
dairy-free version? Oh, and maybe I should say guilt-free,
too.
Ingredients for PEPPERMINT PATTIES recipe
- ½ cup coconut oil, slightly
softened - 2 tablespoons coconut cream (from a can
of coconut milk; see Tip) - ½ cup powdered erythritol-based
sweetener - 1 teaspoon peppermint extract
- 3 ounces sugar-free dark chocolate,
chopped - ½ ounce cacao butter, or 1 tablespoon
coconut oil
How to make PEPPERMINT PATTIES ?
SWEETENER
OPTIONS:
OPTIONS:
A bulk sweetener is important here
because it gives the peppermint mixture some structure. And you want a powdered,
or confectioners’-style, sweetener to avoid grittiness.
because it gives the peppermint mixture some structure. And you want a powdered,
or confectioners’-style, sweetener to avoid grittiness.
1. In a medium bowl, beat the coconut oil and
coconut cream with an electric mixer until smooth.
coconut cream with an electric mixer until smooth.
2. Add the sweetener and peppermint extract and
beat until well combined.
beat until well combined.
3. Line a baking sheet with wax paper or
parchment paper. Dollop a heaping tablespoon of the mixture onto the paper and
spread it into a 1½-inch circle. Repeat with the remaining mixture and freeze
until firm, about 2 hours.
parchment paper. Dollop a heaping tablespoon of the mixture onto the paper and
spread it into a 1½-inch circle. Repeat with the remaining mixture and freeze
until firm, about 2 hours.
4. In a heatproof bowl set over a pan of barely
simmering water, melt the chocolate and cacao butter together, stirring until
smooth. Remove the pan from the heat.
simmering water, melt the chocolate and cacao butter together, stirring until
smooth. Remove the pan from the heat.
5. Working with one patty at a time and keeping
the other patties in the freezer to stay firm, drop a patty into the melted
chocolate. Toss to coat well and lift out with a fork, tapping the fork firmly
on the edge of the bowl to remove the excess chocolate.
the other patties in the freezer to stay firm, drop a patty into the melted
chocolate. Toss to coat well and lift out with a fork, tapping the fork firmly
on the edge of the bowl to remove the excess chocolate.
6. Place the patty on a wax paper or parchment
paper–lined baking sheet and let set. Repeat with the remaining
patties.
paper–lined baking sheet and let set. Repeat with the remaining
patties.
STORAGE
INSTRUCTIONS: These peppermint patties will
last for up to 2 weeks in the fridge, if you can resist them that long! They can
also be stored in the freezer for up to a month, although the color of the
chocolate coating may turn a little gray once frozen.
INSTRUCTIONS: These peppermint patties will
last for up to 2 weeks in the fridge, if you can resist them that long! They can
also be stored in the freezer for up to a month, although the color of the
chocolate coating may turn a little gray once frozen.
TIP: Coconut cream is
the thick part of the coconut milk that rises to the top of the can. Simply
scoop it out in tablespoons and level it off, taking care to not get any of the
thin coconut water underneath. You do not want the coconut cream chilled, as
cold cream would be too hard to beat into the coconut oil.
the thick part of the coconut milk that rises to the top of the can. Simply
scoop it out in tablespoons and level it off, taking care to not get any of the
thin coconut water underneath. You do not want the coconut cream chilled, as
cold cream would be too hard to beat into the coconut oil.
NUTRITIONAL INFORMATION
CALORIES: 126 | FAT: 13.6g | PROTEIN: 0.4g | CARBS: 2.9g | FIBER: 1.4g | ERYTHRITOL: 11.5g
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