I first started making peppermint patties when it dawned on me that rather than purchasing store-bought chocolate, I could make it myself. It was part of a much longer process of realizing that I had a sugar addiction that had gotten out of hand. I went a few weeks of removing processed sugar from my diet, only to find myself binging on other food groups (salty tortilla chips, sweet potato fries, you name it).
Rather than completely eliminate sugar from my diet, I gave myself a new mantra: "You can have whatever dessert you want, so long as you make it yourself." So began a 2 year long process of developing my own recipes that were intended to remove some of the guilt from eating dessert. Peanut butter cups made with real peanut butter, brown rice syrup, cacao powder, coconut oil? SO much better than a Reese's. Beyond the satisfaction of great tasting treats was the feeling of accomplishment that comes from experimentation.
This recipe for peppermint patties was born out of a chocolate fudge recipe that I had developed months prior. And it has since given birth to a recipe for Mint Chocolate Chip Ice Cream. What I love most about this journey with sugar is the artistic outlet it has provided for me. Maybe the first time you make this recipe you'll follow it to a T.... but I encourage you to have fun with it and put your own twists on it after! Here's to experimentation!
Inspired by Emma Galloway, "My Darling Lemon Thyme"
1) PEPPERMINT FILLING: Melt coconut oil and allow it to cool a little. Combine all ingredients in a food processor, blender, or Magic Bullet.
2) Put mini muffin baking wrappers into ice cube tray molds. Pour peppermint filling into each mini muffin baking wrappers.
3) Place trays in the freezer for ~20 minutes.
4) DARK CHOCOLATE COATING: Melt coconut oil and combine with all other ingredients in a bowl. Whisk together.
5) Pour a think layer of chocolate into each ice cube tray mold.
6) Once peppermint fillings are firm, carefully take them out of the wrapper and place them in the ice cube tray molds.
7) Pour chocolate over peppermints fillings so that they are completely covered.
8) Place trays back in the freezer for ~10 minutes.
9) Once patties are firm, pop out of molds to enjoy! Store in freezer.
½ c cashews (soaked in cold water for 1-3 hrs)
½ c coconut oil (melted)
¼ c brown rice syrup
2 tbsp almond milk
½ tsp peppermint extract
Handful of fresh peppermint leaves
DARK CHOCOLATE COATING
½ c coconut oil
1/8 c carob powder
¼ c cacao powder
2 tbsp coconut nectar or agave
½ tsp vanilla
½ c almond butter
pinch of salt