The Christmas season brings with it a series of quintessential flavors, one of the primary ones being peppermint. Candy canes, peppermint mochas and one of my personal favorites, peppermint patties. The flavor epitomizes the season – fresh and crisp like the air yet somehow comforting and calming like a warm toasty fire. I’d always loved peppermint patties and junior mint candies as a kid, but never made them myself. Curious, and with some extra dark baker’s chocolate on hand I began scouring the internet for inspiration. Shredded coconut seemed to be a popular choice for the filling and luckily I had the unsweetened variety on hand! This relatively healthy peppermint patty candy recipe is the outcome of that endeavor. Judging by how quickly they disappeared when I shared them with my friends and coworkers I’m going to say it was a success!
Peppermint Patties
Ingredients
- 1 ½ Cups unsweetened shredded coconut
- ¼ Cup + 2 Tablespoons honey
- 2 Tablespoons almond milk
- 1 Tablespoon butter
- 2 oz Unsweetened baking chocolate 4 2block squares
- 1 Tablespoon white sugar
- ½ to 1 Teaspoon Peppermint Extract depending on preference
Instructions
- Begin by combining the coconut, honey, milk and peppermint extract in a food processor
- You want to blend all the ingredients so that they create a paste that can then be molded into pattie shapes. Once blended and combined scoop into a bowl and set aside
- Line a baking sheet with parchment paper or freezer paper and set aside to place the patties on. If you don’t have parchment paper or freezer paper spray your baking sheet with a bit of cooking spray and your patties shouldn’t stick.
- Using a small spoon or teaspoon create small pattie like shapes with our hand and place on the prepared baking sheet. The recipe should make about 35 teaspoon sized patties.
- Place the tray of patties in the freezer for 30 minutes to firm up so they are easier to dip in the chocolate
- In a microwave safe bowl combine the chocolate & butter and heat in the microwave until melted (1 to 2 minutes). Do in 15 to 30 second intervals, stirring in between so as not to burn the chocolate.
- Remove the patties from the freezer (you can place the freshly dipped patties on the same prepared baking sheet)
- Using forks, dip each pattie in the chocolate and then place on your prepared baking sheet.
- Repeat this process for all of your patties
- Place the finished patties in the fridge or freezer for 30 minutes to set & you’re finished!
- These store excellently in the fridge and freezer
- For a little extra pizazz you can decorate with simple red icing & sugar, simply combine powdered sugar, a touch of water and red food coloring
