These healthier and vegan Peppermint Patties only have four ingredients.
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.
- 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!