Peppermint Patties
Ok, when the idea of Peppermint Patties first crossed my mind I was not enticed. "Chocolate and mint?" I said, "That sounds like toothpaste, not food."
Well, a few weeks later, the idea lingered, gnawingly and I decided I just had to make those Peppermint Patties. So I did. And they are good. Even to someone who does not care for the idea of chocolate and mint. Someone who is Jewish and does not celebrate St. Patrick's Day. Likes them. And ate too many.
Peppermint Patties
- ½ cup coconut oil
- ¼ cup agave nectar
- ½ teaspoon peppermint oil (I used organic)
- ½ to 1 cup dark chocolate chips
- In a small bowl, combine coconut oil, agave and peppermint oil, mixing with a spoon
- Smash clumps of coconut oil against side of bowl until mixture is smooth
- Freeze mixture for a few minutes until it starts to harden, then remove from freezer
- Use a 1.5 teaspoon ice cream scoop
to measure out little balls onto a parchment paper
lined plate
- Place plate in freezer to firm up mint balls; when firm, remove from freezer
- Squish balls down into flat little patties on parchment paper
- Melt chocolate over very low heat; allow to cool slightly
- Dip patties into melted chocolate (use spoon to drop patty into melted chocolate, dip and remove)
- Place patties on parchment paper to harden (takes 10 minutes though on a summer day you may need to refreeze)
Makes about 12 patties
My husband doesn't like mint and chocolate either. And he ate plenty of my little Peppermint Patties, scarfing them down after work the other day. What we like about these gluten free candies is that they melt in your mouth. The children liked them too, eating their share.
I'm excited to announce that The Saturday Evening Post recently selected my Gluten Free Brownie recipe as the winner of their New Year’s Recipe Challenge. Thanks!
Happy Saint Patty's Day to all in every way!
More candy and desserts you might enjoy:
These look fantastic--just like "regular" ones! I'm a little leery of eating anything that's just basically coconut oil and a flavoring, though (there seem to be many similar recipes on raw foods sites)--I just have an aversion to the texture of the oil on its own (I never used to put butter on my bread either for that reason!). Or is the texture more like the peppermint patties I'm used to seeing in stores?
PS A great and easy way to ensure "no lumps" in the oil is to mix the filling ingredients in a food processor (regular or mini).
Congrats on making the Saturday Evening Post! :)
The chocolate would not stick to my patties either. Has anyone found a solution?
I was so looking forward to this yummy recipe...but my chocolate would not stick either!
I had the same problem. The chocolate must be cool in order to stick to the coconut oil, or it just slides right off. The cooler the chocolate, the better. I also had a problem squishing my coconut oil down after freezing - it cracked on the side, so I had to roll it into a ball to soften it (I really made an oily mess of my kitchen). After a couple of tries, these were really great. I wonder if I could add some shredded coconut for texture.
Oh, you have made my day!! Thanks!
These look really good..I love mint and chocolate combined. What is the temperature/consistency of the coconut oil when you're starting?
I thought I'd let you know that I used my oil at room temp and it worked great. I store my oil in the cupboard. It's a solid at room temp anyway.
Yum! Can't wait to try these, and my allergic to eggs and milk son can actually have some too!
Mm! These look great. I might try making them with coconut butter instead :)
Oh, I was thinking too, I wonder if I can use coconut butter instead of oil!! Let us know if you do it and how it works :)
I just used your recipe as inspiration! I used raw honey in place of agave and added some organic shredded coconut to it for a crunch! I also left out the chocolate as I didn't have any on hand and added some cocoa powder for the chocolate flavor after my bf told me it was a bit sweet for his taste. I loved it as it was without the chocolate. The raw honey took away the oily texture and made it a bit more grainy. Adding the shredded coconut brought out the mint. After adding the cocoa powder, the minty-ness decreased, but it is still good.
This would make a great mint frosting on a chocolate, or vanilla, cake. I think I will try that later! Thanks for the recipe Elana. :-)
wow Elana! I just bought a york peppermint patty today, wish I had seen these before I got it! I'm trying to get back to nature, as I fell of the wagon for a bit and need to break my sweet tooth again. I'm gonna make these just for that reason! Thank you!
fabulous!! I've been thinking about these. I love peppermint patties!
How can you NOT love peppermint/coconut and chocolate. Not like any of my toothpastes!!
Many thanks.
Aloha,
Ellie
Those look delish! I don't use agave, though. I wonder what would be a good replacement. Honey would probably alter the taste. Hmmmm....
I used raw honey and it tasted great. The mint extract covered the honey taste just fine.
Your creativity never cease to amaze me. I bought your cookbook and am enjoying all of your recipes. I am eating so much more healthier following your style of baking and cooking. Thank you so much :)
These are awesome! I gotta try out this recipe.
Oh my! I have been craving these! so bad! I even tried a convention, store-bought one the other day and regretted it....yuck! :) I can't wait to try these!
These patties look absolutely fantastic!
Lots of your recipes are so good and these sounded tempting. However, as I have never used coconut oil and knew nothing about it, I checked it out on http://www.nutritiondata.com. The calorie count is humungous and it is considered a very inflammatory food! Sadly I won't even be trying this one.
Christiana,
I would recommend researching a bit more about coconut oil before making your final judgement...
Here's a great article to start with: http://www.organicfacts.net/organic-oils/organic-coconut-oil/health-benefits-of-coconut-oil.html
My coconut oil has 120 cal per Tbsp which would be about one patty. I guess you have to think of some things as a "once in awhile" treat. You wouldn't eat these every day. It is also less calories than a Hershey bar.
Also also found health benefits to coconut oil. I read the site Murdy posted but also wanted to offer up this one: http://www.coconut-connections.com/research.htm
Just saw this interview last night. http://articles.mercola.com/sites/articles/archive/2010/12/13/can-this-natural-food-cure-or-prevent-alzheimers.aspx
Listen to the Dr.'s interview. She talks about the results of their health due to testing...she didn't seem to just be a talking bobble-head but rather someone who does the testing before and after to be sure "their health was okay"...
Well I have the patties in the freezer...my first attempt to dip them in chocolate the chocolate did not stick...it rolled right off as the coconut/peppermint mix started to melt. Possibly the chocolate was too hot and patties not firm enough. I did use dairy free chocolate chips since we have a dairy allergy at my house.
I just tried my final product and these are AMAZING!!! Oh how I used to love york peppermint patties and now I can just whip up a batch in a few minutes. Mine aren't as pretty as Elana's but they sure are yummy! My daughter who doesn't like peppermint thinks they are wonderful!!!
I couldn't get the chocolate to stick either, so I let the coconut mixture (I used raw honey instead of agave) sit after I froze them and I cooled my chocolate chips down to nearly room temperature. This resulted in them turning into a mass of chocolate. I took hunks of the mass and put it on the cold coconut mixture and rolled it with my warm hands. I added more if it didn't cover the whole coconut ball and they ended up looking more like chocolates you get in a box then patties. Regardless they were very tasty and we each ate two. I might add some shredded coconut next time to mine, just for something different.
One thing is for sure, you can't put hot chocolate even on the frozen coconut mixture, it melts it.
Yumm. These look way too good.
I made these - they are wonderful ! I had some issues with warm chocolate melting the coconut oil and the chocolate not wanting to 'stick'. I ended up putting a shmere of chocolate on the parchment paper, the pattie on top and pour/swirl chocolate on top. Absolutely no complaints though - mine aren't necessarily pretty - but are delicious and almost gone. Thank you for another excellent recipe.
I have to agree with Ricki on the texture thing of the coconut oil. I feel like maybe mixing in some shredded coconut and a little arrowroot starch might help that out for me.
Chocolate and mint bring the flavor of toothpaste to mind? What kind of toothpaste are you using??!!! ;-P
Is there a reason you use agave (fructose) rather than stevia or raw honey? Everything I am reading about agave says it's really unhealthy. Here is one source: http://articles.mercola.com/sites/articles/archive/2009/07/02/Agave-A-Triumph-of-Marketing-over-Truth.aspx. Here is another: http://planetthrive.com/2009/12/agave-vs-stevia/. If one was to substitute stevia for the agave in this recipe, how much would you suggest? Thanks!!
Don't believe everything you read... or at least do a little more research before you make any judgments.
Here's a great counterpoint and it's from the President of one of the top agave manufacturers in the US, Madhava:
http://stanford.wellsphere.com/healthy-eating-article/madhava-s-craig-gerbore-responds-to-agave-nectar-controversy-here/584480
This was a good counterpoint, although totally biased obviously. The point remains that agave is still mostly fructose. And for those of us who are avoiding any refined fructose, it is wise to avoid agave.
I used raw honey and kept the amount the same, possibly used slightly less. I hope this helps you. My choice to use honey is based purely on cost and that it is a local product I can buy in my town which helps the local businesses and is more "green" than ordering from online. Sometimes I use maple syrup depending on the recipe--not for these, maple and mint just don't mix for me. :-)
I've also found that if the sweetener is a main source of liquid then I should keep the amount. If not, I often use less to cut down on the sweetness.
Thanks for the article link Emily, it was very informative!
can i ask for storage instructions when listing these recipes? and how long they would last?
other than that, i love peppermint & chocolate!
I have been making so many of your recipes today! This was the only one that didn't really work out. I couldn't get the chocolate to stick. The balls were very firm, and the chocolate hot. Maybe too hot? I was also using vegan chocolate chips. But they did stick to the frozen bananas... so I'm not sure. We shall see how they taste when they are finished hardening. :)
Peppermint patties are to die for!
i am so thrilled with your cookbook. The recipes are simple and very tasty. My kids love everything and i don't have the guilt of giving them seconds on the desserts. i am still working on my husband and his texture issues. Thank you so much
I recently found this info on the web.
Agave contains saponins and fructans. Inulin is a type of fructan that has many health benefits. Saponins are found in many plant roots, the most famous being ginseng.
The process in which the agave starch is converted into refined fructose and then sold as the sweetener agave nectar is through an enzymatic and chemical conversion that refines, clarifies, heats, chemically alters, centrifuges, and filters the non- sweet starch into a highly refined sweetener, fructose.
In my testing of various brands of agave, I have found that NONE of them are suitable for a healthy diet and would recommend that everyone switch to stevia for now. With agave having so much fructose, it is impossible that agave could be low glycemic and I cannot find independent studies to rate the glycemic index of agave.
Diane,
Where are your sources and what qualifications do you have to make this decision for everyone? Also, are you saying that all people process food the same way?
I'd research a bit more before making any harsh judgments.
I also recommend reading Elana's agave debate post: http://www.elanaspantry.com/the-great-agave-syrup-debate/
Not all agave nectar is created equal!
Thank you so much for this recipes Elana, My mom has been looking for a healthy peppermint patty recipe for a long time and here they are. My mom always lets me bake and cook by myself if I want to and I love it. These are going to be so much fun for me to make. Thank you so much.
These are delicious! Thanks for the recipe, Elana. Brilliant! Here are a few of my notes:
1. I used Enjoy Life dairy free chocolate chips.
2. To enable chocolate to stick, I had to freeze the patties after I had flattened them down. The melted chocolate sat for about 30 minutes too, so it wasn't so hot.
3. I found it best to put these in the freezer to cool, and at least store in the refrigerator.
Awesome treat!
I recommend keeping them refrigerated, the coconut tends to become very soft if not. Plus after they've been refrigerated over night they taste just like a peppermint patty. I suggest making them not too thick, since they are sweet and a little goes a long way. And yes if you want your chocolate to stick easily then make sure to freeze them before dipping them. I recomend before putting them back into the freezer pushing them into flat patties first, therefore skipping a step, and it's easier to flatten, since when the coconut oil is harden it doesn't just smush down, but more flake off.
We really enjoyed these, and I'm going to be making these for gifts, as a healthy alternative to buying a box of candy that will be loaded down with junk. Of course all sugar is to be eaten in moderation, but why can't your junk food be made with healthier ingredients?
Oh I'm going to be trying Lemon, and cherry too. That's next on my list! Thanks so much!
When I dropped the coconut balls into the chocolate they melted some, making the chocolate tricky to stick. Plus mine stayed as balls because when I tried to smash them they fell apart (I didn't use a mini scoop though so my forms weren't solid). They don't look pretty but they taste great. Thanks for the refined-sugar-free recipe!
Wow!! I made these for my son after being told that giving him peppermint will reduce his oral fixation - they are amazing!! Thanks so much!
Hi Elana,
I so appreciate your recipes but have one request. Can you give alternative recipes for those of us who cannot have sugar (even agave)? Your chocolate mint patties for example. Yes, I am experimenting with the recipes, but would love it if you could to!
Thank you,
Kris
I wanted some chocolate for MOTHER"S DAY 2011 for me! I cannot believe how DELICIOUSLY good these are!!! Splendid!And so very easy to make!
I made these with vanilla instead of peppermint and added some coconut flakes into the coconut oil mixture. This is such a delicious recipe. Thank you!!
I made these last night and just want to say THANK YOU! They are absolutely wonderful and what a great way to incorporate coconut oil into the diet. I am going to try this recipe but make almond joy instead (add raw shredded coconut and ground raw almonds to coconut oil and switch out the peppermint oil for either coconut or almond). Your recipes yield perfect results and inspiration for others! Thank you for your efforts!!
hello may I sub the coconut oil for grapeseed oil for this recipe?
I don't think that will work, since the reason this recipe works is that coconut oil is solid at room temperature. I can't think of another oil to substitute.
I like chocolate and mint... but together, only on occasion. My thought is to try these but adding coconut flakes, instead of the straight coconut oil, making it more like a Mounds bar. Elana thank you for all your hard work and these fantastic recipes!
These are fantastic! I had the same issue with the chocolate not sticking, however, I let the patties sit longer in the freezer and let the chocolate come to room temperature before I tried coating them again. It worked perfectly! Thanks for this delicious recipe :)
Being a lover of peppermint patties, I have been looking at this recipe for weeks now but never pulled the trigger. Thought it would be like eating oil. Well, having been on the SCD diet for a few weeks (would highly reccomend to anyone with a digestive system:-), feeling like I needed a treat I decided to make these but with honey instead and without the chocolate per diet guidelines. WOW! They are good! Would surely be even better with chocolate, but even without they are great, no oily feeling at all. I'll make them a little less sweet next time though. Thanks for this recipe.
Does it taste coconutty? I LOVE coconut, but I wouldnt have put it with mint? they look beautiful.
I did not find them to have a coconutty flavor at all. Just minty goodness :)
I had the same problem with the chocolate not sticking to the coconut oil. I let the chocolate cool and cool. I was thinking next time to maybe make them in squares. Pour half of the melted chocolate in a small flat pan, stick it in the freezer for a few minutes. Layer with the coconut oil/mint/agave (or whatever sweetener) and return to the freezer. Then pour on the rest of the chocolate. Cut into squares after. They could all fall apart then too. My project with trying to make little flat discs dipped in chocolate failed miserably--but at least it's a tasty flop! There is nothing pretty about our creation here. The trick-or-treaters didn't seem to mind. It was kind of dark, after all!
Just wanted to say THANK YOU for this amazing recipe! I couldn't get the chocolate to stick the first time either so the next round I let the chocolate cool to room temp before dipping. I leave these in the freezer and walk by and grab one every hour or so. ;) Sooooo delish!!
I just made peppermint chocolates based on this recipe on my blog http://lydaclark.blogspot.com/2011/12/festive-peppermint-chocolates.html I didn't have peppermint oil on hand so I used crushed up peppermint candy, which actually turned out really well. I think the key to keeping the coconut oil from melting and get the chocolate to stick to it is making sure the melted chocolate is closer to room temperature. I melted it and let it sit out for a few minutes. I also left everything in the freezer for much longer. Turned out amazing!
These were delicious! Thank you. One of my favorite candy's used to be Junior Mints. Now that I have this recipe those will never tempt me again. I used honey instead of agave and also had a hard time with the chocolate sticking...even though they don't look very pretty, they are divine!
These were delicious! Thank you. One of my favorite candy's used to be Junior Mints. Now that I have this recipe those will never tempt me again. I used honey instead of agave and 4 drops of doTERRA peppermint essential oil. I also had a hard time with the chocolate sticking but even though they don't look very pretty, they are divine!
I made these today and they came out great. I added a heaping teaspoon of arrowroot powder to the coconut oil mixture (and substituted equal parts honey for the agave) and the texture was great. It wasn't oily...I was worried about biting into coconut oil too. I also did not have any problem with the chocolate not staying on the patties. I did let the chocolate cool before dipping the patties.
I had trouble making the chocolate stick to the patties or balls! I took the oil mixture and squished into a pan and poured the melted chocolate over top. Hoping I can cut into squares.
Elana, I have to tell you these are so good! every time I make them a lot of people get happy. lol I found a little way to cheat as the coconut oil melts so easy when dipping them. I have some small molds that I paint with the chocolate and let it firm up, then put the filling in (kind of like a peanut butter cup) then let that firm up and add more chocolate to the top. Less mess too.
Thank you so much for all you share with us!
April