Only five ingredients needed to make these Homemade Coconut Peppermint Patties | Gluten Free + Paleo + Vegan
These coconut peppermint patties are magic you know…once minute they’re sitting pretty on a plate waiting to be eaten and the next minute they’ve disappeared.
While I’m not at all proud of that lame joke I just made (if you can even call it that) I’m just going to go ahead and own it. I said it. It’s out there. And I mean it’s kind of true – these went down FAST.
How To Make: Homemade Coconut Peppermint Patties
All you need are five simple ingredients:
- Unsweetened Coconut
- Maple Syrup
- Coconut Oil
- Peppermint Extract
- Dark Chocolate
Start off by mixing together the first four ingredients together in a blender. The idea is to break down the coconut and release some of the natural oils to make it more sticky. The mixture might feel a little loose at first but it will stick together when clumped. Scoop out small portions of dough using a tablespoon and really pack it in. Shape the coconut into little patty-like discs if you like and then place in the fridge for about 10 minutes to let the coconut oils cool and harden.
When you’re ready to go melt you chocolate and start dipping. Use a fork to help you dunk – when you lift the patties from the chocolate you’ll be able to let the chocolate drip off easier through the forks prongs. Drizzle over whatever chocolate is leftover at the end because why not and then all that’s left if for it to set.
Super easy! Super tasty!
These cookies are like a bounty bar + peppermint patty hybrid so really we’re getting the best of two candy worlds. We’re all winners, today.
- 1 cup shredded or desiccated unsweetened coconut
- 2 tablespoons | 30 ml maple syrup
- 2 tablespoons | 30 ml melted coconut oil
- 1/2 teaspoon peppermint extract
- 2/3 cup | 100 grams dairy free dark chocolate chopped or chips
- Add the coconut, maple syrup, coconut oil and peppermint extract to a high powdered blender and blend on high. Break up the coconut into smaller pieces and blend until the mixture sticks together when clumped. Stop and scrap down the sides of the blender as needed.
- Transfer the coconut mixture to a small bowl. Scoop out a packed, level tablespoon of the coconut mixture. The more you pack the coconut the better they'll stick together. You should end up with eight tablespoons of coconut. Shape the coconut into little round discs and gently place on a plate. Place the coconut balls in the fridge for about 10 minutes to let the coconut oil harden.
- While the patties are firming up in the fridge, begin melting your chocolate. Bring a small pot of water to a simmer on the stove top. While the water is heating up, break your chocolate up and place in a heat proof bowl. Once the water in the pot reaches a simmer, place the heat proof bowl over the water. Stir the chocolate occasionally to help it melt evenly. Once it's completely melted remove it from the heat and set it aside until it's cool enough to handle.
- Once you're ready to start dipping, place a patty on a fork and dunk in the bowl of melted chocolate. Pull the patty out of the chocolate and let the excess chocolate drip back in the bowl for a few seconds before placing on the wax paper to set. Continue dipping until all the patties are covered. Drizzle any excess chocolate over the top.
- Let the patties set on the counter at room temperature or place in the fridge to speed up the process.
I've also made these using 3 pitted medjool dates instead of maple syrup. If you use dates you don't need to refrigerate the coconut mixture because the dates are a lot stickier.