5-Ingredient Peppermint Patties
User Reviews
4.5
5-Ingredient Peppermint Patties
Description
5-Ingredient Peppermint Patties rely primarily on shredded coconut processed into a dough-like consistency with maple syrup, peppermint extract, and coconut oil. The recipe directs gradual pulsing in a food processor to achieve the right texture without turning the coconut into butter. Once formed, the patties are coated in melted dark chocolate mixed with coconut oil that helps smooth the chocolate for dipping. These patties combine the crunch and chew of coconut with the freshness of peppermint in a sweet yet balanced confection.
The method avoids baking and is mostly about texture control in the food processor and melting chocolate correctly. The peppermint extract provides the dominant flavor note, complemented by natural sweetness from maple syrup. The toppings of dark chocolate create a firm outer shell that contrasts with the tender coconut interior.
These candy bites are well-suited as a holiday treat or to accompany tea. They can be stored and served chilled for a refreshing, minty flavor and chewy texture. The recipe suggests careful incremental processing to avoid overly oily or wet dough and recommends food-grade peppermint oil for a clean mint flavor.
Ingredients
- 3 cups coconut shredded, unsweetened
- 2 Tbsp maple syrup
- 1/2 - 3/4 tsp peppermint extract (for best quality, use food-grade peppermint oil)
- 2 tsp coconut oil divided
- 1 cup dark chocolate vegan, chopped
Instructions
- Add shredded coconut to a food processor. Blend until the sides of the food processor start getting a little coconut buttery (~45-60 seconds). Continue processing in about 10-15 second increments, scraping down the sides and checking the texture. It should start to feel like dough when squeezed between fingers but might not hold together fully (see photo). Make sure not to process too much or it will turn into coconut butter.
- Add maple syrup, peppermint extract, and 1 tsp melted coconut oil (amount as recipe is written // adjust if altering batch size). Mix again until incorporated. Again, look for a dough-like consistency. With these added ingredients, it should hold together better when tightly squeezed (see photo). If it doesn’t, continue blending in 10-15 second increments, scraping down sides of food processor as needed. If it's still having trouble holding together, you can add a tiny bit more maple syrup (or add non-dairy milk) to encourage blending (we didn't find this necessary).
- Scoop out an approximately 1-tablespoon amount of mixture. Then shape with hands to form a disc (see photo). Use fingers to gently pat down so patties aren’t too tall.
- Lay down on parchment-lined baking sheet or plate and continue until all coconut is used — recipe should make about 14 patties. Place in freezer to set for 10 minutes.
- Melt chocolate and remaining 1 tsp coconut oil (as recipe is written) over a double boiler or in microwave in 30 second increments until melted.
- Individually place a chilled patty on the prongs of a fork to dip into chocolate. Tap off excess and set back on parchment. Continue until all bites are coated.
- Place in refrigerator or freezer to set for 8-10 minutes or until chocolate is firm.
- Peel away from parchment and enjoy. Serve at room temperature or chilled. We prefer storing them in the fridge, but before enjoying, we let them come to room temperature (or even warm until they're a little melty) for best texture!
- Patties will keep covered at room temperature for 4-5 days, in the refrigerator up to 2 weeks, or in the freezer up to 1 month (sometimes longer).
Notes
- Use food-grade peppermint oil for the cleanest peppermint flavor.
- Process coconut gradually to avoid turning it into coconut butter.
- Adjust maple syrup or a little non-dairy milk to help the dough hold together if needed.
- Keep patties chilled after shaping and dipping to maintain texture and firmness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14(patties)
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Serving | 1peppermint patty | |
| Calories | 204 | 10% |
| Carbohydrates | 11.7g | 4% |
| Protein | 2.2g | 4% |
| Fat | 17.5g | 27% |
| Saturated Fat | 14.1g | 71% |
| Polyunsaturated Fat | 0.13g | 1% |
| Monounsaturated Fat | 0.51g | 3% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 7mg | 0% |
| Potassium | 99mg | 2% |
| Fiber | 4.2g | 17% |
| Sugar | 6.3g | 13% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0.26mg | 0% |
| Calcium | 7.33mg | 1% |
| Iron | 3.01mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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