Mmmmmm, chocolate and mint, a match made in holiday treat heaven. Who doesn’t love that childhood favorite, peppermint patties? I came up with this version on the fly last week for Iley’s school’s Yuletide Fair (they sold out straight away!).
Since they were such a hit, I’m going to be gifting these in my holiday packages this year and am happy to share the recipe for these delicious little buggers with you in time for Christmas. I’m planning to have one more post (delicious vegan nog, nom nom nom) up before then, but ya never know what could go awry in my planning. So if you don’t hear from me before then, Merry Christmas to you all! As always thank you from the bottom of my heart for reading and following along with my kitchen adventures.
Yield ~80 peppermint patties
I thought that the raw coconut macaroons I make would be a good texture for a peppermint patty center. In that first version I used almond meal as well, but didn't want the almond competing with the mint, so decided to go all coconut. Grinding the coconut into a fine meal first creates a smoother texture. With a hint of maple to sweeten and a touch of peppermint all these patties needed were a bath in luscious rich dark chocolate.
- 4 cups unsweetened shredded coconut
- 1/2 cup maple syrup
- 5 tablespoons raw coconut oil
- 1 teaspoon peppermint extract
- 1 lb of dark chocolate
- In a high speed blender or food processor, grind coconut down into a fine meal. Add to it the maple syrup, coconut oil and peppermint extract, and process/blend until evenly incorporated.
- Cut two long pieces of wax paper. Divide the coconut mixture by half onto each piece of wax paper. Form the coconut mixture into two long logs about 1-1.5" thick. Wrap the wax paper around the logs and refrigerate for 30 minutes.
- Temper your chocolate by melting 10oz. of it in a double boiler (or a bowl placed over a pan of simmering water). Once the melted chocolate reaches 118˚F, remove the bowl from heat and add the remaining 6 oz. chocolate to the melted chocolate. Stirring constantly bring the temperature down to 89˚F and then it is ready to use. Return the bowl to the pan of hot water, now off the stove, to keep the chocolate at around that temperature while you work with it.
- Line two sheet pans with wax paper. Remove coconut logs from fridge, unwrap and slice them into 1/4" thick rounds. Use a fork to dip the coconut rounds into the melted chocolate, gently coating them, and then gently shake off the excess chocolate. Transfer patties to the sheet pans.
- Repeat process until all coconut rounds are coated. Place sheet pans in the fridge for at least 15 minutes to allow the chocolate to set. Enjoy!
We like to store them in the fridge and eat them cold, but refrigeration is not necessary. Package them in cello bags with ribbon to give as holiday treats, or add them to your cookie trays.
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The beautiful handcrafted pecan board featured in this post is by Sweet Gum Co. I love Joseph’s work and think you will too. Visit his shop here: http://sweetgumco.com/