Homemade Peppermint Patties Recipe
These peppermint patties are just as cool, minty and refreshing as the original, and can be made in about 10 minutes of hands-on time. The recipe makes 12 peppermint patties. You will need mini-muffin cups and a mini-muffin tin.
Servings12
Calories71kcal
Equipment
- small bowl
- mixing spoon
- teaspoon
- muffin tin
- paper cups for muffin tin
Ingredients
For the creme filling:
- 2 tbsp plus 1.5 tsp coconut butter
- 1½ tsp maple syrup
- 1 tsp organic peppermint flavoring (This is an oil-based extract, not an essential oil. It works better than alcohol-based peppermint extract in this recipe.)
- 1½ tsp melted coconut oil
For the chocolate shell:
- 6 tbsp chocolate chips
- 1 tbsp coconut oil
Instructions
- Place the coconut butter, maple syrup, coconut oil and peppermint in a small bowl and mix with a spoon until smooth. Place the mixture in the freezer for 10 minutes.
- While the creme filling is firming up, place 1 tablespoon coconut oil and 6 tablespoons chocolate chips in a small sauce pan and melt over low heat, stirring occasionally. When the chocolate/coconut oil is fully melted, remove the pan from heat and set aside.
- Remove the creme filling from the freezer, scoop out one teaspoon, roll it into a ball, and then press down until you have a small disc. Continue this process until you have 12 discs.
- Line the muffin tin with 12 paper cups and place 1 teaspoon of chocolate mixture in the bottom of each. Place the creme filling in next and press it down into the chocolate.
- Pour ½ teaspoon chocolate over the creme filling.
- Continue this process until all the peppermint patties are complete, then place the muffin tin in the freezer for 20 minutes before serving. If you have any left over, store them in an airtight container the fridge.
Nutrition
Calories: 71kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 6mg | Fiber: 1g | Sugar: 5g | Vitamin A: 17IU | Calcium: 10mg | Iron: 1mg
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